Imported high-quality natamycin,correct use in food processing

Natamycin is a highly effective and safe natural preservative. When correctly used in food processing, it can exert excellent anti-corrosion effects while ensuring food safety. The detailed information is as follows:

1. Pre-Use Preparation

Confirm Application Scope

Natamycin is primarily used to inhibit the growth of molds and yeasts, suitable for foods prone to mold and yeast contamination such as cheese, meat products, beverages, juices, wines, and beers. Before use, verify whether the processed food falls within the permitted application range.

Inspect Product Quality

Purchase natamycin products with quality certification from formal channels. Check their appearance, color, odor, etc., to ensure they meet relevant standards.

2. Determine Usage Dosage

Adhere to National Standards

Different countries and regions have strict regulations on the usage of natamycin in various foods, which must be strictly followed. For example:

In cheese, the maximum usage is 0.002–0.005 g/kg.

In meat products, the maximum usage is 0.005–0.01 g/kg.

Consider Food Characteristics

Factors such as the food matrix, pH value, and water activity affect natamycin’s efficacy:

It performs well in acidic environments (pH 4–6) even at low concentrations.

For foods with high water activity, the dosage may need appropriate adjustment within regulatory limits.

3. Application Methods

Surface Coating

Suitable for foods prone to surface mold contamination (e.g., cheese, bakery products):

Prepare natamycin into a solution of specific concentration and apply it evenly to the food surface using a sprayer or brush.

Example: Coat cheese surfaces with a natamycin solution during production to form a protective film against mold growth.

Direct Addition

For liquid foods (e.g., beverages, juices):

Add natamycin directly into the product and stir thoroughly.

Note: Add at low temperatures and stir slowly to ensure uniform dispersion, avoiding adverse effects on efficacy.

Spraying

During the brewing of beer or wine:

After fermentation, spray a natamycin solution evenly onto the liquid surface to inhibit excessive yeast growth and mold contamination.

4. Precautions

Avoid Mixing with Certain Substances

Natamycin may interact with specific materials, affecting its efficacy or causing adverse reactions. For example:

Do not use simultaneously with oxidants, heavy metal salts, etc.

Understand the ingredients of other food additives beforehand to prevent conflicts with natamycin.

Control Processing Conditions

High temperatures, strong acids, or alkalis may destroy natamycin’s structure and reduce its efficacy:

Maintain appropriate control over temperature, pH, etc., during processing.

Example: Select suitable sterilization temperature and time during high-temperature sterilization to kill harmful microbes while preserving natamycin’s activity.

Maintain Records and Monitoring

Keep detailed records of usage dosage, time, method, etc.

Regularly test food quality and monitor mold/yeast counts to ensure anti-corrosion effects meet requirements. Adjust dosages or take corrective measures promptly if anomalies are detected.

By following these guidelines, the proper use of natamycin can maximize its preservative efficiency while ensuring compliance with food safety standards, providing a reliable solution for microbial control in various food applications.