High quality natamycin price,improve stability in food

The following are some methods to improve the stability of natamycin in foods:

Controlling the pH Value of Foods: Natamycin is relatively stable in acidic and neutral environments, but its stability is poor under alkaline conditions. Generally speaking, when the pH value of foods is maintained between 3 and 7, it can maintain stability well. For example, in acidic foods such as yogurt, it can remain in a relatively stable state and effectively exert its preservative effect. For some foods with a relatively high pH value, such as certain baked goods, the pH value can be appropriately adjusted by modifying the formula to improve the stability of natamycin.

Optimizing the Storage Temperature: Low temperature helps to improve the stability of natamycin. Usually, storing foods at refrigeration temperature (0 - 4°C) or freezing temperature (below -18°C) can slow down its degradation rate. Taking meat products as an example, under refrigeration conditions, it can maintain its activity for a long time and inhibit the growth of fungi. However, for some foods that are not suitable for refrigeration or freezing, such as pastries stored at room temperature, other methods such as choosing appropriate packaging materials can be used to assist in improving the stability of natamycin.

Selecting Appropriate Packaging Materials: Packaging materials have an important impact on the stability of natamycin. Packaging materials with good barrier properties should be selected, such as aluminum foil composite films, high-barrier plastics, etc. These materials can effectively block oxygen, moisture, and light, reducing the influence of external factors on natamycin. For example, cheese packaged with an aluminum foil composite film can effectively prevent natamycin from decomposing due to contact with oxygen and light, thus extending its shelf life.

Adding Protective Agents: Certain food additives can serve as protective agents to improve the stability of natamycin. For example, adding an appropriate amount of antioxidants such as vitamin E and butylated hydroxyanisole (BHA) can prevent it from being oxidized; adding some hydrophilic colloids such as sodium carboxymethyl cellulose (CMC-Na), xanthan gum, etc. can increase the dispersibility and stability of natamycin in foods. In practical applications, appropriate protective agents can be selected according to the type and characteristics of the food, and added in accordance with the usage amount specified in relevant standards.

Controlling the Water Activity in Foods: Water activity is one of the important factors affecting the stability of natamycin. Reducing the water activity of foods can inhibit the growth of microorganisms and also help to improve its stability. An appropriate amount of desiccants such as silica gel can be added, or an appropriate drying process can be adopted to reduce the water content in foods, so as to control the water activity within a range conducive to its stability. For example, in foods such as preserved fruits, by controlling the water activity, it can function better and extend the shelf life of the foods.