Import Natamycin Raw Materials,Use Precautions

Natamycin lactose preparation is a preservative commonly used in the beverage industry. The following are the precautions for its use in the beverage industry:

I. Compliance with Regulations

Scope of Use and Limits: Different countries and regions have clear regulations on the scope of use and limits of natamycin lactose preparation in beverages. For example, in China, according to the "Standards for the Use of Food Additives", the maximum allowable usage of natamycin in beverages (excluding packaged drinking water) is 0.3 g/kg. When using it, these regulations must be strictly adhered to, and there should be no use beyond the specified scope or limits.

Labeling: On the label of beverage products, the natamycin lactose preparation used must be accurately indicated, including information such as its name and content, to ensure consumers' right to know and also facilitate the supervision and inspection by regulatory authorities.

II. Product Characteristics

Solubility: The solubility of natamycin lactose preparation in water is limited. Before use, it is necessary to stir it thoroughly or adopt appropriate dissolution techniques to ensure its uniform dispersion in the beverage, and avoid phenomena such as precipitation or caking, which may affect the appearance and taste of the beverage.

Stability: Natamycin is relatively sensitive to factors such as light and temperature. It should be avoided to be used and stored in high-temperature and strong-light environments. During the beverage production process, the step of adding natamycin lactose preparation should preferably be arranged at the low-temperature stage to ensure its stability and activity.

III. Interaction with Other Ingredients

Influence of pH Value: The antibacterial activity of natamycin varies in different pH environments. Generally speaking, within the pH range of 4-6, natamycin has a better antibacterial effect. Therefore, when using it, the dosage should be adjusted reasonably according to the pH value of the beverage to ensure that it exerts the best preservative effect.

Synergistic or Antagonistic Effects with Other Additives: Various additives such as sweeteners, acidulants, and antioxidants are usually added to beverages. Natamycin lactose preparation may have synergistic or antagonistic effects with these additives. For example, certain antioxidants may enhance the stability of natamycin, while some metal ions may affect its antibacterial activity. During the formulation design, experimental research is needed to determine the interactions among various additives and to use them in a reasonable combination.

IV. Production Process

Timing of Addition: In order for the natamycin lactose preparation to fully exert its preservative effect, it should be added at an appropriate stage during the beverage production process. It is generally recommended to add it before beverage filling or after sterilization when the beverage is cooled to an appropriate temperature, to avoid being damaged by factors such as high temperature and acids and alkalis during the production process, and at the same time, to ensure its uniform distribution in the beverage.

Mixing Uniformity: After adding the natamycin lactose preparation, it is necessary to ensure that it is fully and uniformly mixed with the beverage. Methods such as stirring and circulation can be adopted to improve the mixing effect and ensure the consistency of product quality.

V. Quality Control

Raw Material Quality: When purchasing natamycin lactose preparation, reliable suppliers with good reputation should be selected, and documents such as product quality certificates and inspection reports should be required. Strict quality inspection should be carried out for each batch of raw materials, including indicators such as appearance, content, and impurities, to ensure that the raw materials meet the quality standards.

Microbial Detection: During the beverage production process, the detection of microorganisms should be strengthened, including the initial microbial content and the microbial inhibition effect after adding natamycin lactose preparation. Through regular detection, problems of microbial contamination can be discovered and solved in a timely manner to ensure the safety and shelf life of the beverage.