Food Additive Natamycin,Use Tips

As a common food additive, there are many techniques for using the natamycin lactose preparation in foods. The following is a detailed introduction from different food categories:

I. Dairy Products

Yogurt: Usually, the natamycin lactose preparation is added after the yogurt fermentation is completed and cooled to 4°C - 10°C. The general addition amount is 0.05g/kg - 0.2g/kg. When adding, the preparation should be dissolved in a small amount of sterile water first, and then evenly stirred into the yogurt. This can effectively inhibit the growth of yeasts and molds and extend the shelf life of the yogurt.

Cheese: During the cheese making process, after the curdling stage, the natamycin lactose preparation is evenly sprinkled on the surface of the cheese, or its solution is sprayed on the surface of the cheese. The general use concentration is 200mg/kg - 400mg/kg, which can prevent the growth of molds on the surface of the cheese and maintain the quality and flavor of the cheese.

II. Baked Goods

Bread: The natamycin lactose preparation can be added together with other raw materials such as flour during the bread dough preparation stage. The general addition amount is 0.05g/kg - 0.1g/kg. It should be noted to ensure that it is fully and evenly mixed with other raw materials. This can effectively inhibit the growth of molds on the surface of the bread during the storage process and extend the shelf life of the bread.

Cake: For some cakes with high water content and a short shelf life, after the cake batter is stirred, an appropriate amount of the natamycin lactose preparation can be dissolved in a small amount of water and then added to the batter and stirred evenly. The general addition amount is 0.08g/kg - 0.15g/kg. Also, after the cake is baked and cooled, its solution can be sprayed on the surface of the cake, which can prevent the surface of the cake from getting moldy and maintain the appearance and taste of the cake.

III. Meat Products

Sausage: During the preparation of the sausage filling, the natamycin lactose preparation is evenly mixed into the filling. The general addition amount is 0.05g/kg - 0.2g/kg. If it is after the sausage is stuffed, its solution can also be used to spray or soak the surface of the sausage. The general use concentration is 0.1% - 0.2%, which can effectively inhibit the molds and yeasts on the surface and inside of the sausage, extend the shelf life of the sausage, and maintain its flavor and quality.

Ham: During the pickling or soaking process of the ham, the natamycin lactose preparation can be added to the pickling solution or soaking solution. The general concentration is 0.05% - 0.1%. Also, after the ham is processed, its solution can be applied or sprayed on the surface of the ham, which can prevent the growth of molds on the surface of the ham and prevent the oil from oxidizing and turning rancid.

IV. Beverages

Fruit Juice Beverages: Before the fruit juice is filled, the natamycin lactose preparation is dissolved in an appropriate amount of sterile water and then added to the fruit juice and stirred evenly. The general addition amount is 0.05g/L - 0.1g/L, which can inhibit the molds and yeasts in the fruit juice, maintain the clarity and flavor of the fruit juice, and extend the shelf life.

Fermented Beverages: For fermented beverages containing alcohol, the natamycin lactose preparation can be added after the fermentation is completed and before the filtration and clarification. The addition amount depends on the specific requirements of the product, generally 0.05g/L - 0.15g/L, which can prevent the beverage from deteriorating due to the growth of microorganisms during the storage process.

When using the natamycin lactose preparation, it is also necessary to weigh it accurately to ensure that the addition amount complies with the provisions of national standards. At the same time, attention should be paid to the interaction between it and other food additives to avoid affecting the use effect or producing adverse effects.