Natamycin Product Information
Description
Natamycin, also known as pimaricin (labelled preservative E235), is a chemical, antibiotic and antifungal compound used mainly in the dairy industry. It protects cheese and prevents the growth of fungal species such as yeasts and moulds.Natamycin is derived from bacteria called Streptomyces natalensis and S. chattanoogensis. It is a true fungistatic (it stops the development of microscopic fungi); any type of fungicide (whose purpose is to destroy fungi and spores) is prohibited in food. Its mechanism of action is to bind to sterols (mainly ergosterol) in the fungal cell membrane instead of permeabilizing the membrane, rather than permeabilising it, which is the mechanism of action of the chemically synthesised preservatives sorbates and benzoates.
Composition
Natamycin: ≥ 50 % ± 1%
Lactose: 50%
Natamycin Specifications
| Activity |
≥ 50 % ± 1% |
Lead (Pb) |
Max 1.2mg/kg |
Total count |
< 100 cfu/g |
| Form: |
Off white color Powder |
Arsenic (As) |
< 1 mg/kg |
Salmonella |
Absent in 25 g |
| Moisture |
≤ 8 % |
Mercury (Hg) |
Max 1mg/kg |
E. coli |
Absent in 1 g |
| E number: |
E235 |
pH |
5.5 - 7.5 |
Allergens |
Lactose |
GMO information
In accordance with applicable European legislation (Regulation (EC) No 1829/2003 of the Parliament and of the Council of 22 September 2003 on genetically modified food and feed and Regulation food and feed and Regulation (EC) No 1830/2003 of the European Parliament and of the Council of Council of 22 September 2003 concerning the traceability and labelling of genetically modified organisms and the traceability of food and feed products produced from genetically genetically modified organisms), the product supplied, NATAMYCIN + LACTOSE, is not and does not contain GMO, the ingredients themselves do not contain genetically modified organisms, the ingredients have not been modified organism, the ingredients are not derived from genetically modified raw materials, no genetically genetically modified organism, no genetically modified organism has been used in the production process, no production process has been used in the production process, no production process in the manufacturing plant is in contact with genetically modified organisms and there is no risk of cross-contamination.
Storage conditions: Store unopened under 20°C in dry conditions, away from direct sunlight.
Expiry date: 2 years under storage conditions.
Purity and legal status: Approved and used in over 150 countries worldwide. The World Health Organisation (WHO), the European Food Safety Authority (EFSA) and the Food and Drug Administration (FDA)
Packaging: Natamycin is available in 500gram polyethylene bottles with integral, tamper-proof seals loaded in 10kg carton box, also 25kg drum available as requested.
Applications
Natamycin - a natural preservative E - 235, is an alternative to sorbate, the minimum introduction of which can significantly reduce the microbiological spoilage of products - cheese, sausages.
Natamycin is a polyene macrolide antifungal agent created by Streptomyces natalensis, Streptomyces chatanoogen and some other Streptomyces species, and is also a fungicidal (antimycotinic) drug in which Natamycin is the active ingredient. Its main purpose is to prevent the growth of mold and yeast on food and beverages. Natamycin is the only globally recognized antifungal food bio - preservative, safe for the human body, which is capable of highly effective and broad spectrum suppression of mold and yeast growth even at very low concentrations. The use of Natamycin does not change the nutritional value, appearance, taste and structure of food products, nor does it penetrate into sausages or cheese. Natamycin is currently approved for use as a food preservative in more than 40 countries and is widely used in the production of cheeses, meat products, cakes, fruit juices, sauces, salads and other food products. Natamycin is classified in the European Directive on food additives as a preservative (E - 235) for use in the surface treatment of dry, ripening sausages and hard, semi-hard and semi-soft cheeses. The level of Natamycin on the surface of sausages at the time of sale should not exceed 1 mg per sq.dm.
In addition, Natamycin can penetrate into the product to a depth of no more than 5 mm. salads and other foods. Natamycin is classified in the European Directive on food additives as a preservative (E - 235) for use in the surface treatment of dry, ripening sausages and hard, semi-hard and semi-soft cheeses. The level of Natamycin on the surface of sausages at the time of sale should not exceed 1 mg per sq.dm. In addition, Natamycin can penetrate into the product to a depth of no more than 5 mm. salads and other foods. Natamycin is classified in the European Directive on food additives as a preservative (E - 235) for use in the surface treatment of dry, ripening sausages and hard, semi-hard and semi-soft cheeses. The level of Natamycin on the surface of sausages at the time of sale should not exceed 1 mg per sq.dm. In addition, Natamycin can penetrate into the product to a depth of no more than 5 mm.
Natamycin does not show activity against beneficial bacteria, therefore, the natural ripening process of cheeses, including those ripening with the participation of surface microflora, is not disturbed. Natamycin does not inhibit bacteria, which play an important role in the meat and cheese industries as starter cultures.
KEY BENEFITS OF NATAMYCIN:
- Improving food safety by protecting the product from mycotoxin production
- Extending or maintaining shelf life by controlling and retarding fungal and yeast growth
- Replacement of chemical preservatives with a natural and safe solution
- Added consumer safety with no reported allergic or sensory reactions
- Little or no effect on taste, flavour or colour
- Cost-effective solution due to high efficacy at low concentrations
DIRECTION FOR USE NATAMYCIN:
Natamycin has very low water solubility and slightly higher ethanol solubility. Natamycin can be dissolved in low concentrations of HCl, glacial acetic acid and demethylated trimethyl sulfoxide, etc., but it is insoluble in most organic solvents. The solubility of natamycin in water at room temperature is about 30-100 mg / l. Solubility increases at pH > 9 or < 3, resulting in reduced antifungal activity.
Natamycin can be used in several ways to extend the shelf life of cheese and other dairy products. First, we're talking about surface-treating the cheese by spraying it or dipping it into the suspension. In addition, cheese slices can be treated with a preservative solution. Finally, natamycin can be added directly to yogurt, sour cream, cream cheese, and homemade cheese. Usually, the following concentration of natamycin is used: the protected cheese is soaked in a 0.05-0.25% suspension of natamycin, or coated with this product. Adding 0.05% natamycin to artificial dispersions applied to certain types of cheese is effective. We will tell you more about the processing mechanism below. The most common way to protect cheese from mold and yeast attack is to dip natamycin into the slurry. Cheeses that have just passed the salting stage are best for this process.
The suspension bath must be prepared very carefully: the suspension must be stirred to distribute the natamycin crystals evenly. The immersion solution is a very rapid process and the amount of natamycin on the surface of the cheese depends on the concentration of the natural preservative in the suspension at the time of immersion and the volume of the suspension suspended on the surface. cheese. It is also recommended to add 8-10% sodium chloride to the bath to slow down the growth of bacteria. Finally, a stable suspension volume must be maintained at all times and gradually replenished with fresh antibiotic solution throughout the cheese processing. The tamycin concentration will be 2-3 grams per 1 liter of water if the cheese is vacuum packed, and 4 grams per 1 liter of water if the cheese is naturally ripened.
APPLICATION EXAMPLES OF NATAMYCIN:
NATAMYCIN is a natural additive that is not active against bacteria and has a wide scope of application in the following sectors:
• Dairy: Superficial treatment of cheeses
• Meat: Superficial treatment of sausages and cold meats
• Yogurt
• Bread and pastries
• Wines and grape-juice
• Fruit juices and concentrates
•
Other food products, such as marmalades, gelatins, marinated food, soy sauces, etc.
Dairy Products
Cheese:
Natamycin can be used to inhibit the formation of mold, and therefore toxins, in mature cheeses. Natamycin can only be applied to the surface of cheeses. Its advantage is that it inhibits the formation of mold on the surface and does not interfere with the ripening process of the cheese.
There are three methods of using Natamycin:
- spraying a suspension of Natamycin at a concentration of 0.05% --- 0.28% over the surface of the cheese.
- immersion of salted cheese in a suspension of Natamycin at a concentration of 0.05 - 0.28% for 2 - 4 minutes.
- Adding 0.05% Natamycin to the cheese shell.
The use of anti-mold preparation Natamycin allows to increase the cheese yield by at least 20%, to reduce labor costs at the ripening stage by 20-30%, to save packaging material and, which is especially important in conditions of market competition, to improve the presentation and quality of the product.
APPLICATION IN BRINE .
The drug Natamycin is added to the brine as follows:
Before making for 2-3 days, turn off microfiltration (if any), leaving only circulation. This is necessary for the complete dissolution of the drug in cold brine.The drug is applied at the rate of 30-50 grams. for 1 ton of brine (I recommend that you start with a minimum dosage of 30 g / ton of brine). This dosage provides suppression of yeast and mold growth and complies with European legislation on the use of natamycin in food.
Before adding the preparation is dissolved in a small amount of brine, stirring thoroughly for 15-30 minutes. Further, to maintain the concentration of natamycin, 1 kg of Natamycin is added every two weeks for every 100 tons of brine. After application, it is also necessary to turn off microfiltration for 2 days, leaving only circulation.
SURFACE TREATMENT OF CHEESE (SPRAYING, TURNING)
To prevent the development of molds on the surface of the cheese, it is necessary to treat the entire surface of the head with a preparation based on Natamycin. To do this, dissolve 2.5-4 g of the drug in 1 liter of cold water (up to 15 ° C). After the brine, dip the head of cheese completely into the resulting solution, leave to dry, roll up in a package.If the solution is used for more than 1 day, to prevent the development of extraneous microflora, add 8-10% sodium chloride to the solution.
In modern conditions, brine cheeses, in particular Suluguni, come into contact with brine only in the pool during salting for no more than one day. Then the heads are removed from the brine, dried and packed in a plastic film. In order to increase the shelf life of products, it is advisable to treat each head with an aqueous solution of Natamycin, an inhibitor of the development of surface microflora, especially molds. Its use made it possible to completely exclude the growth of mold and other aerobic microflora on the surface of the heads, which was an effective factor in increasing the shelf life of finished products. This preparation can also be applied directly to the salt pool at the rate of 300 g per 10 tons of brine. This significantly lengthens the life of the brine itself.
Meat Products
The processing of dry, ripening sausages with Natamycin at a concentration of up to 4 mg / cm3 is used for spraying or dipping meat products into it, which effectively suppresses the formation of mold and yeast growth. Suspension of Natamycin at a concentration of 0.05 - 0.2% (w / w) can be used for spraying or immersing sausages on the surface, which effectively extends the shelf life. Natamycin can also be used to process other meat products such as grilled meat, roast duck, dried fish, etc.
Sausage casing process:
Typically, the casings are soaked in a fresh Natamycin suspension. When the latter comes into contact with the casing, Natamycin is deposited on it, preventing the development of mold on the surface of the sausage in this casing. For different types of sausage casings, different steeping conditions are recommended:
The natural casing is soaked for about 2 hours in a suspension containing 1 g of Delvocid Instant in 1 liter of water. It is recommended to add sodium chloride (8-10% by weight) to it to improve the bacteriostatic effect and increase the elasticity of the membranes.
The casings made of protein fibers, cellulose and textile materials are soaked for 20-60 minutes. In a suspension containing 1-2 g of Delvocid Instant in 1 liter of water. The addition of sodium chloride to the suspension is also recommended.
In all cases, the suspension in the soaking bath must be agitated before loading the casings. Care should be taken to ensure that the soaked casing is completely immersed in the slurry. It is desirable that a fresh slurry be prepared for each batch of casings processed. If the suspension is used for several days, its content in the bath should be brought to the initial volume and the required concentration of Natamycin and salt before starting each cycle of use. The suspension should be stored in a cool and dark place. In addition, every 2-3 days, the suspension should be heated to 64 ° C, kept at this temperature for 10 minutes and then cooled. Excessive heat treatment should be avoided. this may cause inactivation of some of the dissolved Natamycin.
SOY SAUCE
The addition of Natamycin at a concentration of 15 ppm helps to suppress the formation of mold.
Bakery Food
A suspension of Natamycin at a concentration of 100 - 500 ppm is applied to the surface of tortillas, volovan or pre-fried dough to effectively prevent mold and yeast growth.
The use of Natamycin for processing steamed bread, as well as vinegar, beer and wine used for dressing, can effectively suppress the formation of mold and the growth of yeast. The addition of Natamycin at a concentration of 5 to 10 ppm to acidophilic milk extends the shelf life to more than four weeks.
Fruit Juice Drinks
FRUIT JUICE
Fruit juices contain a large amount of sugar and organic acids, which greatly contributes to the growth of yeast. The use of Natamycin makes it possible to increase the stability of these products during storage.
GRAPE JUICE
Natamycin at 20 ppm inhibits yeast-induced fermentation, while 100 ppm eliminates fermentation.
ORANGE JUICE
In its natural state, this juice deteriorates in one week. The addition of Natamycin at a concentration of up to 1.25 ppm allows an extended shelf life without compromising quality up to 8 weeks at 2-4 ° C. The addition of Natamycin at a concentration of 10 ppm allows the suppression of yeast growth in concentrated orange juice at 10 ° C, and a concentration of 20 ppm allows the suppression of yeast growth at room temperature.
APPLE JUICE
Natamycin at a concentration of 30 ppm is able to inhibit fermentation for 6 weeks without altering the flavor or texture of the juice.
TOMATO JUICE : Natamycin at 70 ppm is effective in inhibiting mold and yeast growth.
Enzymes and cultures play a key role in ensuring that dairy products have the best possible flavor and appearance, while staying fresh for longer. Yotabio can help you plan your food ingredient purchases through natural solutions. We focus on the production of food preservatives and enzymes.
YOTA BIO-ENGINEERING CO., LTD (YOTABIO) is located at 398 Huan'an Road, RETDA, Rizhao, P. R. China, a beautiful coastal city in Shandong Province.
Our production base now covers about 38,000 square metres and there are 150 staff members working to produce high quality bio-food additives such as Nisin, Natamycin, Polylysine and Transglutaminase (TG), Lysozyme, Rennet, Chymosin, Lactase and Lipse for the dairy industry since 2016, and we also supply vegan food ingredients such as Methylcellulose. Thanks to our diligent workers, YOTABIO is able to provide stable with quality products to our customers all over the world.
YOTABIO is committed to becoming a leading manufacturer of bio-food additives in the food industry in China, by having a strong innovation in the R&D area, the well-designed & established manufacturing facilities and a responsive & creative customer support system.
Deeply rooted in YOTABIO's corporate culture, innovation and expertise are at the core of new developments. YOTABIO is constantly innovating and improving its range of food ingredients.
The innovation team at YOTABIO brings together the necessary energy, scientific and technical skills to serve a common goal: to continuously provide the best products and service to our customers.
Using bio-based materials and state-of-the-art biotechnology, we can help you meet the various consumer demands for food preservation and processing. We can also help you reduce costs and improve food safety by maintaining freshness & quality for the intended shelf life of the food.
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