Additive Natamycin Price,commonly used in food processing

Natamycin is a natural, broad-spectrum, highly effective and safe inhibitor of filamentous fungi such as yeasts and molds. It is often used as an additive in the following food processing:

Cheese, processed cheese and their analogues: The maximum usage amount is 0.3g/kg. It is applied on the surface by spraying or soaking with a suspension, and the residue amount should be less than 10mg/kg.

Pastries: Including mooncakes, Chinese-style pastries, Western-style pastries, etc. The usage amount is 0.3g/kg. Generally, after baking is completed, natamycin is sprayed on the surface of the food or the product is soaked in the natamycin solution for a few seconds, which can effectively prevent the growth of molds on the surface of the pastries and extend the shelf life.

Meat and meat products: Covering braised and marinated meat products, smoked and roasted meats, fried meats, Western-style hams, meat sausages, fermented meat products, etc. The maximum usage amount is 0.3g/kg. The application method is spraying or soaking with a suspension, and the residue amount is less than 10mg/kg. For example, when making sausages, soaking or spraying the surface of the stuffed sausages with the natamycin suspension can prevent the growth of molds on the surface of the sausages.

Mayonnaise and salad dressing: The maximum usage amount is 0.02g/kg, and the residue amount is less than 10mg/kg. For salad dressings and mayonnaises (with a fat content > 76%) packaged in glass bottles, 0.002% of natamycin can be dissolved in sugar water for ingredient preparation, which can have a good effect on inhibiting molds and yeasts both on the surface layer and inside.

Fruit and vegetable juices (pastes): The maximum usage amount is 0.3g/kg. Surface treatment is carried out by spraying or soaking with a suspension, and the residue amount is less than 10mg/kg. Adding 2mg/L of natamycin to concentrated apple juice can exhibit a strong antibacterial effect and preservative effect; natamycin at a concentration of 20mg/kg has a very good mold-proof and fresh-keeping effect on tomato juice.

Fermented wines: The usage amount is 0.01g/L. Adding 2.5mg/kg of natamycin to beer and wine can greatly extend the shelf life.

In addition, natamycin can also be used in foods such as rice cakes, steamed buns, and vinegar to prevent mildew and spoilage caused by molds and yeasts.