Natamycin

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 can be widely used in cheese, meat, broth, moon cake, pastries, juices, jams, jellies, marinades products, easily moldy food and processing utensils surface. Natamycin is effective on almost all of the molds and yeasts and its inhibition effect is 500 times stronger than sorbic acid. A trace of natamycin will work.

Natamycin has several specifications:50% Natamycin(in lactose), 50% Natamycin (in glucose), 50% Natamycin (in sodium chloride) and 95% Natamycin.

According to Hygienic Standards for Uses of Food Additives (GB2760-2011), the maximum dosage for Natamycin is as the table bellow:

Remark: Above dosage is based on 95% Natamycin

Usage

Prepare with distilled water or cold water to form about 1% solution, thoroughly mixed and then add to food or to the surface (suspension spray or immersion ). Residual amount is less than 10mg/kg. This product can be used with other preservatives.

Packing and Storage:

Content: Pharmaceutical grade, Natamycin≥95% ( sterile/non-sterile)

       50% Natamycin, Natamycin≥50% (in lactose/glucose/sodium chloride)

Packing: 500g/Bottle, 10 bottles/Carton; 10kg/Drum; 1kg/Tin.

Storage: ≤20℃, reserve in dry and clean condition with good ventilation, keep away from sunlight and other toxic, harmful and corrosive substance.

Shelf life: 24 months