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Preservative Powder

Prominent & Leading Manufacturer from Mumbai, we offer natamycin powder and nisin powder.
Natamycin Powder
  • Natamycin Powder
  • Natamycin Powder
  • Natamycin Powder
  • Natamycin Powder
  • Natamycin Powder

Natamycin Powder

Product Price: Rs 14,000 / KilogramGet Best Price

Minimum Order Quantity: 25 Kilogram

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Product Details:
Pack TypeDrum
Packaging Size25 kg
FormPowder
UsageFood Grade
Shelf Life1 year
BrandChemkart
Country of OriginMade in India

Natamycin, also known as pimaricin, is an antifungal medication used to treat fungal infections around the eye. This includes infections of the eyelids, conjunctiva, and cornea. It is used as eyedrops. Natamycin is also used in the food industry as a preservative.

Allergic reactions may occur. It is unclear if medical use during pregnancy or breastfeeding is safe. It is in the macrolide and polyene families of medications. It results in fungal death by altering the cell membrane.

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NISIN Powder
  • NISIN Powder
  • NISIN Powder
  • NISIN Powder
  • NISIN Powder
  • NISIN Powder

NISIN Powder

Product Price: Rs 4,000 / KilogramGet Best Price

Minimum Order Quantity: 25 Kilogram

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Product Details:
Pack TypePouch
Packaging Size5 kg
FormPowder
UsageFood
Packaging TypeDrum
Shelf Life2 year
BrandChemkart
Usage/ApplicationLaboratory

Nisin is a polycyclic antibacterial peptide produced by the bacterium Lactococcus lactis that is used as a food preservative. It has 34 amino acid residues, including the uncommon amino acids lanthionine (Lan), methyllanthionine (MeLan), didehydroalanine (Dha), and didehydroaminobutyric acid (Dhb). These unusual amino acids are introduced by posttranslational modification of the precursor peptide. In these reactions a ribosomally synthesized 57-mer is converted to the final peptide. The unsaturated amino acids originate from serineand threonine, and the enzyme-catalysed addition of cysteine residues to the didehydro amino acids result in the multiple (5) thioetherbridges.


Subtilin and epidermin are related to nisin. All are members of a class of molecules known as lantibiotics.


In the food industry, nisin is obtained from the culturing of L. lactis on natural substrates, such as milk or dextrose, and it is not chemically synthesized.

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