Silvanisin is a 2.5% nisin preservative manufactured by Technofood, delivering more than 1,000 IU of nisin activity per gram. It is designed for food producers who want a natural, label-friendly way to control spoilage and pathogenic bacteria — within the limits set by EU food additive law.
What is nisin?
Nisin is a natural antimicrobial peptide produced by the lactic acid bacterium Lactococcus lactis. It has been used safely in food for decades and is approved as a food additive (E 234) in the European Union and in more than 50 countries worldwide.
Because nisin is produced by a food-grade bacterium and is digested like any other protein in the human gut, it is widely accepted as a clean-label preservative — a natural alternative to many synthetic options.
How nisin works
Nisin's main function is to control Gram-positive bacteria that cause spoilage and shorten shelf life. It binds to the bacterial cell membrane and creates pores, leading to rapid cell death. Yeasts, moulds and most Gram-negative bacteria are not affected.
It is particularly effective against:
- Clostridium botulinum and Clostridium tyrobutyricum in cheese (preventing late blowing and toxin formation)
- Listeria monocytogenes on ready-to-eat (RTE) meats
- Bacillus cereus in pasteurized liquid egg and dairy desserts
- Staphylococcus aureus and other Gram-positive spoilage flora
Meet Silvanisin by Technofood
Silvanisin
Standardized 2.5% nisin preparation with a guaranteed activity of more than 1,000 IU per gram. The remainder is a food-grade carrier (sodium chloride and milk solids) for easy dispersion and accurate dosing in industrial production.
Where it shines
Used across cheese, processed cheese, dairy desserts, clotted cream, pasteurized liquid egg, and authorized heat-treated meat products to control Gram-positive spoilage and pathogenic flora.
EU regulation: where nisin is allowed
In the European Union, the use of nisin as a food additive is governed by Regulation (EC) No 1333/2008 on food additives, with maximum permitted levels listed in Annex II. Nisin is authorized in a limited set of food categories — primarily dairy, processed eggs, and selected dessert and meat applications — each with a specific maximum level expressed in mg of nisin per kg of finished product.
Maximum permitted levels & Silvanisin dosage
The table below summarizes the main authorized uses, the maximum nisin level set by the EU, and the equivalent maximum dosage of Silvanisin (2.5% nisin) in grams per tonne of finished product.
| Food category (EU FCS) | Max. nisin (mg/kg) | Max. Silvanisin (g / tonne) |
|---|---|---|
| 01.4 — Flavoured fermented milk products, including heat-treated (e.g. clotted cream) | 10 | 400 |
| 01.7.1 — Unripened cheese (e.g. mascarpone), excluding products in category 16 | 10 | 400 |
| 01.7.2 — Ripened cheese | 12.5 | 500 |
| 01.7.5 / 01.7.6 — Processed cheese and cheese products | 12.5 | 500 |
| 10.2 — Pasteurized liquid egg (whole egg, yolk, egg white) | 6.25 | 250 |
| 16 — Semolina and tapioca puddings and similar products | 3 | 120 |
| 08.3 — Heat-treated meat products (where nationally authorized) | up to 25 | up to 1,000 |
| Ricotta cheese (specific national authorization) | 5.5 | 220 |
Dosage of Silvanisin = (max nisin in mg/kg) ÷ 0.025. Example: 12.5 mg/kg ÷ 0.025 = 500 g of Silvanisin per 1,000 kg of finished product. Always verify current maximum levels in the consolidated text of Regulation (EC) No 1333/2008, Annex II, and any national derogations that apply to your market.
Practical tip. The values above are maximum levels. In practice, the effective dose of nisin depends on the target microorganism, pH, salt content, fat level, storage temperature and required shelf life.
Many producers achieve the desired protection at 50–80% of the maximum legal dose, often in combination with good hygiene and proper pasteurization.
Why food producers choose Silvanisin
- Natural origin — produced by lactic fermentation, supports clean-label claims
- Standardized activity — consistent >1,000 IU/g batch after batch
- Easy to dose — uniform powder that disperses well in brines, milk and meat batters
- Heat stable — survives pasteurization and most cooking processes
- Regulatory compliant — allows producers to stay safely within EU 1333/2008 limits
Disclaimer: This article is provided for technical information only. The maximum levels listed are based on Regulation (EC) No 1333/2008 and its amendments. Producers are responsible for verifying current legislation and local labelling requirements in their target market before use.
Interested in pricing or a sample of Silvanisin?
For more information about product price, availability and technical support, please reach out to the NextTrade team — we'll help you select the right dosage for your application.
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