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...

Natamycin has a strong inhibitory effect on a variety of molds and yeasts. The following are some microorganisms that are relatively sensitive to natamycin: Molds: Such as the genus Aspergillus, the genus Penicillium,...

The antibacterial effect of natamycin will vary with temperature, generally showing the following patterns: ·At low temperatures, the antibacterial effect is stable but the action is slow: In a relatively low-tempera...

According to the National Food Safety Standard - Standard for the Use of Food Additives (GB 2760-2014), natamycin is allowed to be used in the following foods: Cheese, processed cheese and their analogues: The maximum...

The antibacterial effect of natamycin in foods is affected by various factors, which are as follows: I. Food Components Fat: When the fat content in foods is high, it may adsorb natamycin, reducing its concentratio...

When natamycin and potassium sorbate are used in combination, the following aspects need to be noted: I. Scope of Use and Dosage Comply with regulatory requirements: In China, there are clear national standards spe...