Introduction
Natamycin is a kind of Polyene macrolide antibiotics produced by fermentation of Nata-Streptomyces. It has a strong performance in antifungi, especially to prevent the growth of mold and yeast and inhibit the formation of afatoxin in filamentous fungi. It has a low toxicity to mammal cells. As a perfect biological preservative, it's widely used in food preservation. It also can be applied to treat the disease caused by fungus.
Application field
Natamycin is the only antifungal biological preservative which is internationally approved with high efficiency, broad-spectrum and safety, It has several specifications:50% Natamycin(in lactose), 50% Natamycin (in glucose), 50% Natamycin (in sodium chloride) and 95% Natamycin.
Natamycin (In lactose) is prepared at rate of 50% by Natamycin and lactose, it's mainly used in dairy products, cakes and baked products.
On dairy products:
Add 5-10mg/kg Natamycin in yoghurt to efficiently inhibit fungus and prolong the shelf life of yoghurt to at least 4 weeks. The main function of Natamycin in cheese is prevent food from mold when the cheese becomes mature to limit mycotoxin. Anti-mold methods as follow:
Cheese soak:
Recommend to use 500ppm Natamycin (in lactose) suspending liquid, soak salinized cheese (soaked in salt for better result) in this suspending liquid for 2-4 mins.
spray on the surface of cheese:
Evenly spray 200-300ppm Natamycin suspending liquid on the surface of cheese product.
On baked products (e.g. bread,cake):
spray 300-500ppm Natamycin solution on the surface of baked food such as cakes, rye bread, white bread, crackers, or the surface of uncooked dough. Both of methods could achieve good antifungal result and no any influence on the taste.
On Cantonese-style moon cake:
Under normal temperature, crust, pie-filling and yolk may mildew. Spraying Natamycin Suspending liquid could inhibit mold growth. Mixing pie-filling of bean paste, lotus seed paste and jujube paste with Natamycin or soaking yolk of Cantonese-style moon cake in Natamycin solution for 2 mins could inhibit mold growth.
Natamycin (in Glucose) is prepared at rate of 50% by Natamycin and glucose, it's mainly used in the preservation of fruit and vegetable juice and fruits.
On fruit and vegetable juice:
Grape juice: 10ppm of Natamycin (in Glucose)could prevent juice from fermentation. 20ppm of Natamycin could totally terminate juice fermentation.
Cider: add 30ppm of Natamycin (in Glucose) in cider could prevent juice from fermentation in 6 weeks and maintaining original flavor.
ORANGE JUICE: generally, orange juice may be expired after one week due to pollution of fungus under natural conditions. But the expiration may prolong to 8 weeks by adding 1.25ppm of Natamycin and placed in 2-4℃.
Add 8-12 ppm of Natamycin in Soybean Protein beverage, peanut protein beverage and milk beverage to inhibit yeast mold growth.
10-15 ppm of Natamycin for ketchup usage.
On fruit freshness:
Soak the surface of fruits with Natamycin (in Glucose) to prolong their refreshing time.
E.g. Soak apple, pear, orange into 200-300ppm Natamycin suspending liquid for 1-2 mins. It may decrease quantity of rotting fruits through 8 months.
Soak soft fruits such as strawberry, plum, framboise, cherry and so on in 250ppm Natamycin suspending liquid to prolong their refreshing time.
Using Natamycin can efficiently prevent jujube products from package expanding in shelf life.
Natamycin (In sodium chloride) is prepared at rate of 50% by Natamycin and sodium chloride. It's mainly used in sausage, ham and roasted meat.
On meat products:
Spraying and soaking could prolong the shelf time of food and efficiently inhibit mold. The usage is as follow:
When making sausage, add Natamycin in mixed filling before fermentation.
Use 300-500ppm of Natamycin to soak sausage casing.
Use 300-500ppm of Natamycin to soak or spray the surface of the filled sausage.
Prolong shelf time of product by spraying Natamycin suspending liquid on Chinese style roasted meat, roasted duck breasts, dried beef and cured meat.