| ≥1 piece |
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| Natamycin is a naturally occurring antifungal agent produced during fermentation by the bacterium Streptomyces natalensis l. Natamycin is effective at very low levels as fungicide and it is used in the food industry as a "natural" Preservative. Natamycin is used in the US as a Food Preservative in dairy products, such as cheeses and in the EU it is approved as a surface preservative for certain cheese and dried sausage products. Natamycin has a very low solubility in water; however we supply improved water-soluble natamycin along with usual non-soluble natamycin. Recommended usage: 1. Dry cheese can be dipped into or sprayed with water-solution of natamycin with the concentration of 200~300mg/kg (FDA, §172.155, 2006). 2. Processed meat (including ham and bacon) and unheated dried meat, poultry - 6mg/kg; ground processed meat and dried meat, poultry - 20mg/kg (JECFA, 2005). |