AILASIN

Natural Antibacterial Protection for Modern Dairy Products

Ailasin is designed for food applications where control of Gram-positive spoilage organisms is important. In dairy processing, it can be used in products such as cheese products, cream products, dairy and fat-based desserts, yogurt, recombined milks, and flavored milks. The product is particularly valuable in applications where processors want to improve microbiological stability without affecting the color or flavor of the finished product at typical usage levels.

Nisin is especially effective against a wide range of Gram-positive bacteria and against heat-resistant spores produced by Bacillus and Clostridium species. Because Ailasin is soluble in aqueous systems and is most heat-stable under acidic conditions, it can be integrated into a variety of dairy formulations depending on product type, pH, and processing conditions.

Applications

Typical Dairy Applications

Cheese & Cream Products

Yoghurt & Flavored Milk

Dairy Desserts

• cheese products

• cream products

• dairy applications where control of Gram-positive spoilage is important

• yogurt

• recombined milks

• flavored milks

• dairy and fat-based desserts

• heat-processed dairy products

• low-pH dairy formulations

Why Dairy Processors Choose AILASIN

Control of Gram-Positive Spoilage Bacteria

Ailasin is effective against a wide range of Gram-positive bacteria associated with spoilage in food systems.

Activity Against Heat-Resistant Spores

The product is particularly effective against spores produced by Gram-positive Bacillus and Clostridium species.

Suitable for Heat-Processed and Low-pH Dairy Products

Ailasin is used in both heat-processed foods and low-pH systems, giving dairy processors flexibility across different product categories.

No Impact on Color or Flavor at Typical Usage Levels

At normal application levels, Ailasin does not affect the color or flavor of the finished product.

How AILASIN Works

Ailasin contains nisin, a natural polypeptide antibacterial produced by fermentation of Lactococcus lactis subsp. lactis. In food systems, nisin acts primarily against Gram-positive bacteria and their spores, helping control spoilage organisms and improve microbiological stability.

In dairy applications, this can support product protection in cheese products, cream products, yogurt, flavored milks, and dairy desserts where spoilage control and shelf-life stability are important. Ailasin is soluble in aqueous environments and shows good heat stability under acidic conditions, which makes it suitable for a broad range of dairy formulations.

Quality & Compliance

Produced for Modern Food and Dairy Applications

• Nisin-based preservative for food applications

• Contains at least 2.5% nisin (E234) blended with sodium chloride as carrier

• Produced by fermentation of Lactococcus lactis subsp. lactis

• GRAS in the United States

• Authorized in the EU as food additive E234 under Regulation (EC) 1333/2008

• Stable for 2 years when stored in a cool, dry place below 20°C and protected from direct sunlight

Technical Positioning for Dairy

A Dairy-Focused Preservation Tool

Ailasin is not limited to a single dairy category. Instead, it provides a flexible preservation approach across multiple dairy systems where control of Gram-positive spoilage organisms is required. Depending on the formulation, pH profile, and heat treatment conditions, it can be considered for cheese products, cream products, dairy desserts, yogurt, and flavored milk applications.

Because product performance depends on the target dairy matrix and processing conditions, the most suitable dosage strategy should always be defined based on the specific application.

Need Technical Information About Ailasin?

Request the Technical Data Sheet and discuss your dairy preservation project with our technical team.

We can help evaluate whether nisin is suitable for your cheese, yogurt, cream, or dairy dessert application based on product pH, heat treatment, and shelf-life objectives.