Nisin (Natural Anti-bacteria Peptide, 900IU/mg)
Cosmetics
Code: 7654
It is a bacteriocin. (bacteriocin) produced from lactic acid bacteria
Preservative-free
Nisin is a bacteriocin. Bacteriocin, produced from lactic acid bacteria, acts to inhibit the growth of microbial spoilage and pathogen.
Stable at acidic pH, resistant to extreme heat.
Use in formulations to act as preservatives Can be claimed as Preservative-free because Nisin Not on the list of preservatives set by the FDA
Nisin It controls bacteria well but is susceptible to mold and yeast. Natamycin Which controls mold and yeast well
Usage: For all kinds of products To protect
Mixing method: Soluble in water, the formula must have a pH in the range of 3-6.
Rate of use: 0.1%
Product characteristics: Light color powder
Solubility: Can dissolve in water (Soluble at approximately 0.1% at pH ranges 3-6)
Storage: Can be stored at room temperature But close the bottle tightly And sealed from direct sunlight or heat, the product is at least 2 years old
INCI Name : Nisin (Minimum Activity = 900IU / mg)
* Before the production of finished cosmetics for sale, formula developer or manufacturer A challenge test is to be performed to determine the efficacy and suitability of the preservative to the cosmetic formulation. Always before production and sales *
- Room (25-40C)
- 24 Months from manufacturing or testing date.
- 0.10% - 0.10%
- 0.10%
- Add into water phase. Heat tolerant.
- Avoid heat above 80C
- 3.00 - 6.00
- Soluble in Water
- Cream, Lotion, Clear Gel, Toner, Mask, Scrub, Liquid Soap, Bar Soap (pH <7), Shampoo, Conditioner, Cleanser, Hair Styling, Lip, Eye Shadow, Brush-on, Foundation, Primer, Concealer, Deodorant, Oral Care, Mascara, Eye Liner, Depilatory, Sun Screen
- › NISIN
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| Test Name | Specification |
|---|---|
| Appearance | White to creamy-white powder |
| Potency | ≥ 900 IU/mg |
| Loss on drying | ≤ 3.0% |
| Lead (Pb) | ≤ 1 mg/kg |
| Mercury (Hg) | ≤ 1 mg/kg |
| Arsenic (As) | ≤ 1 mg/kg |
| Sodium chloride | ≥ 80% |
| Total plate count | ≤ 10 CFU/g |
| E. coli | Negative in 25 g |
| Salmonella | Negative in 25 g |
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