natamycin 50% in Glucose
INTRODUCTION
Natamycin (Pimaricin) is a new high-efficient natural food preservative. It can be used on several kinds of food to inhibit the growth of mould, yeast and fungi and would not impact food taste. It is safe for human being.
Natamycin 50% in Glucose is a mixture of Glucose and natamycin. It is widely used on fruit/vegetable juice drink, fruits to preserve and keep them fresh.
APPLICATION
1. For fruit/vegetable juice drink:
Grape juice: 300ppm suspension of natamycin 50% in glucose can prevent juice from fermentation caused by yeast.
Apple juice: 300ppm suspension of natamycin 50% in glucose can prevent juice from fermentation and maintain their original taste within 6 weeks.
Orange juice: Because of fungi the orange juice can be generally stored for one week under the natural condition. However, its conservation time can be prolonged to 8 weeks by adding 300ppm suspension of natamycin 50% in glucose and keeping temperature at 2 4 a .
It can prevent the growth of yeast by adding 300ppm suspension of natamycin 50% in glucose to drinks such as protein containing drink and milk containing drink.
For tomato sauce, mayonnaise and salad dressing, the recommended application amount is 20ppm.
2. For fruit:
It can prolong the conservation time by dipping fruit in the suspension of natamycin 50% in glucose or sparying the suspension of natamycin 50% in glucose on the surface of fruit.
It can efficiently inhibit the growth of mould on surface and prolong the conservation time by dipping apple, pear or orange in 300ppm suspension of natamycin 50% in glucose for 1 2min.
It can prolong the conservation time of soft fruits such as strawberry, plum raspberry, cherry etc., by dipping them in 300ppm suspension of natamycin 50% in glucose.
PACKING
100gX50 bottles/Carton,500gX20bottles/Carton,10kg/Drum
STORAGE
Preserve in tight, light-resistant container and store at the temperature below 25°C.