| Product | Natamycin |
| Appearance | Cream yellow crystalline powder |
| Assay | 50% or 95% |
| Loss on drying | ≤8.0% |
| Lead(mg/kg) | ≤2.0 |
| Arsenic(mg/kg) | ≤2.0 |
| Content | ≥50.0% |
| MOQ | 25kg |
| Shelf Life | 24 Months |
| Storage Conditions | Stored in a Cool and Dry Place |
Introduction:
1.Natamycin inhibits not only the growth of various moulds and yeasts, but also the production of their toxins. Natamycin has no effect on bacteria,so it does not prevent in the natural maturing process of food. Natamycin can greatly extend the shelf-life of cheese,baked food, meat and beverage products.
2.The solubility of Natamycin is very low in water and in most organic solvents. Only 50mg Natamycin can be dissolved in pure water at room temperature. The low solubility makes it very suitable for use on the surface of food. Natamycin will stay on surface of food, where most moulds and yeasts may grow, but does not influence the natural course of fermentation inside.
3.As a food additive, it has E number E235. Throughout the European Union, it is only approved as a surface preservative for certain cheese and dried sausage products.
Application:
1. Natamycin has been used for decades in the food industry as a hurdle to fungal outgrowth in dairy products and other foods.
2.As an aqueous suspension (such as mixed into a brine) sprayed on the product or into which the product is dipped, or in powdered form (along with an anticaking agent such as cellulose) sprinkled on or mixed into the product.
3.Natamycin has a good anti-mildew effect on the moon cake,baked goods,meat products,salad drinks and other fields.
4.Natamycin is used to treat fungal infections, including Candida, Aspergillus, Cephalosporium, Fusarium, and Penicillium. It is applied topically as a cream, in eye drops, or (for oral infections) in a lozenge.
Advantages:
Natamycin as a microbial preservative has attracted much attention due to its safety, natural and healthy characteristics. Natamycin has many advantages:
1.It extends the shelf life of food and prevents spoilage caused by yeast and mold;
2.Reduce food recycling due to spoilage and reduce production costs;
3.Meet consumer requirements for natural food;
4.Does not change the flavor of the food;
5.Low dose and high efficiency;
6.Long antibacterial effect.
