| ≥1 piece |
Natamycin as Food Additive
Introduction
NATAMYCIN (PIMARICIN) is a naturally antimycotic product which is classified as a polyene macrolide and can be produced during fermentation by the bacterium Streptomyces spp. Natamycin not only inhibits the growth of different moulds and yeasts broadly and high-effectively, but also inhibits the production of their toxin. It fully complies with the specifications laid down by the FDA and the JECFA with regard to its use on cheeses and fermented meat products.
Key Benefits
• Food safety improvement by protecting foodstuff against mycotoxin production such as aflatoxin
• Shelf life extension or maintenance by controlling and delaying fungal and yeast growth
• Extra safety for consumer due to no reported allergic or sensory reactions
• Little or no influence on taste, flavour, colour of foodstuff
• No penetration into the foodstuff when applied on the surface, thus limiting the concentration
• Cost-effective solution due to high efficacy at low concentrations
• Possible usage in fermented products due to no action against bacteria
• Allowing new formulation due to not needing low pH to be effective
• Replacement of chemical Preservatives by a natural and safe solution
• Cost efficiency than chemical preservatives at much lower dosage
Applications
Natamycin has a low level of solubility. To obtain the definitive dosage, the preparation of a concentrated suspension in water is recommended.
In general, to deploy natamycin dipping solution with cold boiled water or distilled water or Ethanol to form a thick paste, then to spray or dip on the surface of foods.
|
Food |
Suggestion dosage (As 95%NATA) |
|
|
BAKERY |
Surface treatment of Bread |
5-10 ppm |
|
Moon cake |
400 ppm |
|
|
other pastries |
500 ppm |
|
|
BEVERAGE |
grape juice |
10-20 ppm |
|
orange juice |
1.25-10 ppm |
|
|
Apple juice |
400 ppm |
|
|
tomato juice |
70 ppm |
|
|
wine (Direct addition to stop fermentation) |
15-20 ppm |
|
|
Grape wine or Sweet wines (Added after bottling to stop yeast) |
3-10 ppm |
|
|
CULINARY |
Mayonnaises |
5-10 ppm |
|
Salad dressings |
5-10 ppm |
|
|
Soy sauce |
15-20 ppm |
|
|
DAIRY (Surface treatment by spray or immersion) |
Cheese |
5-50 ppm |
|
Coating emulsion |
5 ppm |
|
|
yoghurt mix |
5-10 ppm |
|
|
MEAT (Surface treatment) |
Dry sausage |
50-200 ppm |
|
Dried fish and Roast duck and Chicken |
50-100 ppm |
|
|
FATS & OILS |
Olives |
5-20 ppm |
Product List
|
Product |
Benefits |
Applications |
|
95%-natamycin |
Anti yeasts and moulds |
Bakery, Beverage, Dairy, Meat |
|
50%-Glucose |
Bread, Cake, Tortilla, Fruit juice |
|
|
50%-Lactose |
Cheese |
|
|
50%-NaCl |
Sausage |
Package 100 g/bottle, 500g/bottle, 1kg/bottle, 1kg/bag, 20kg/barrel or as customers’ requirements.
Quality
Meet the GB25532-2010 and FAO / WHO standards
Our Strenghts
(1) We have applied ISO 9001, Kosher, HALAL, etc certificates.
(2) We offer technical research team to test the efficacy and use of natamycin in food products, and assist clients in application development trials.
R&D department
The company collaborates with Biotechnological Technology Center of Shandong Pharmaceutical Academy, which serves as its R & D platform and employs eight Ph.D.s and twenty-eight Masters in the specified research areas.
Patent
CN 200810187280.6 A method of recovery natamycin.