|White Fine Powder
|Stored in a Cool and Dry Place
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 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 of Natamycin can be dissolved in pure water at room temperature. The low solubility makes it very suitable for use on the surface of the food. Natamycin will stay on the surface of food, where most moulds and yeasts may grow, but it 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.
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 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.