Liquid nisin compositions

Abstract

The present invention relates to liquid nisin compositions having a high anti-microbial activity. The invention further relates to a method for preparing the liquid nisin compositions as well as their use as a preservative in food products.

1 . An aqueous suspension of nisin having a pH of 2 to 12 and comprising 0.2 to 5% (w/w) xanthan gum. 
     
     
         2 . The suspension according to  claim 1 , comprising 0.01 to 5% (w/w) nisin. 
     
     
         3 . The suspension according to  claim 1 , further comprising at least one compound selected from the group consisting of an additional antimicrobial compound, a surfactant, a pH adjusting agent, an anti-foaming agent and a cryoprotectant. 
     
     
         4 . A method of preparing the suspension according to  claim 1 , the method comprising the steps of:
 adding nisin and xanthan gum, either separately or as a powder composition, to an aqueous solution,   mixing to obtain a suspension comprising 0.2 to 5% (w/w) xanthan gum, and if necessary, adjusting the pH of the suspension to 2 to 12.   
     
     
         5 . A powder composition for use in the method according to  claim 4  comprising nisin and xanthan gum. 
     
     
         6 . A treatment liquid for treatment of a food, feed or agricultural product comprising the aqueous suspension according to  claim 1 . 
     
     
         7 . A preservative for a food, feed or agricultural product comprising the suspension according to  claim 1 . 
     
     
         8 . A method for preserving a food, feed or agricultural product, wherein the suspension according to  claim 1  is applied to the food, feed or agricultural product. 
     
     
         9 . The method of  claim 8 , wherein the suspension is applied to the food, feed or agricultural product by spraying, dipping, immersion or brushing. 
     
     
         10 . A method for producing a solid nisin composition comprising the step of subjecting the suspension according to  claim 1  to a drying step, lyophilisation step, crystallisation step or precipitation step. 
     
     
         11 . A food, feed or agricultural product comprising the suspension according to  claim 1 .