Natamycin Import Preferential,Food Preservative Advantage

The natamycin lactose preparation has multiple advantages as a food preservative, which are mainly reflected in the following aspects:

I. Strong Antibacterial Activity

Highly Effective Against Fungi: Natamycin has a strong inhibitory effect on filamentous fungi such as Aspergillus, Penicillium, Fusarium, Alternaria, and yeasts that cause food spoilage. It can effectively prevent food from deteriorating due to fungal contamination and extend the shelf life of food.

Unique Mechanism of Action: It can bind to ergosterol on the fungal cell membrane to form a polyene-sterol complex, increasing the permeability of the cell membrane. This allows important substances inside the cell, such as amino acids and nucleotides, to leak out, thereby inhibiting the growth and reproduction of fungi. This mechanism of action makes it very difficult for fungi to develop resistance to it.

II. High Safety

Low Toxicity and Harmlessness: Natamycin has very low acute toxicity. The oral LD50 of rats is greater than 10 g/kg body weight, which belongs to the practically non-toxic level. Moreover, it is hardly absorbed in the human body, and most of it is excreted from the body in its original form through feces, causing basically no harm to human health.

Compliance with Regulatory Standards: Many countries and regions, such as the U.S. Food and Drug Administration (FDA), the European Food Safety Authority (EFSA), and China, have approved the use of natamycin as a food preservative. As long as it is added within the specified scope of use and dosage limits, it is safe and reliable.

III. Good Stability

Resistance to Environmental Interference: The natamycin lactose preparation has good stability under different environmental conditions. Its activity is basically not affected within the pH range of 3-9. Therefore, it can be applied to a variety of foods with different acid-base properties. At the same time, it also has a certain degree of heat tolerance. Within an appropriate temperature range, it will not decompose and lose its effectiveness rapidly due to processing such as heating, and can maintain good antibacterial performance during food processing and storage.

Convenient Storage: Under normal storage conditions, the natamycin lactose preparation has stable properties and is not prone to deterioration. As long as it is stored in a dry, cool, and well-ventilated environment, avoiding direct sunlight and high temperature and humidity, it can be preserved for a long time and maintain its preservative activity, which is convenient for food production enterprises to manage inventory and use.

IV. Little Impact on Food Quality

No Unusual Odor or Color: The natamycin lactose preparation itself is colorless and odorless. After being added to food, it will not change the original color, smell, or taste of the food. It can well maintain the original quality and flavor of the food, and consumers can hardly notice its presence when eating, without having any adverse effects on the sensory characteristics of the food.

No Impact on Nutrition: It will not undergo chemical reactions with the nutrients in the food, nor will it destroy nutrients such as vitamins and minerals in the food. It can ensure that while extending the shelf life of the food, the nutrient components are not lost and the nutritional value of the food is maintained.

V. Easy to Use

Good Solubility: Lactose, as a carrier, can improve the solubility of natamycin, making it easier to disperse and evenly distribute in the food system, thus better exerting its preservative effect. Whether in an aqueous solution or in some complex food systems such as emulsions and gels, it can dissolve relatively quickly and exert its effect.

Flexible Addition: The addition amount can be flexibly adjusted according to the characteristics of different foods and the requirements for preservation. In a variety of foods such as cheese, meat products, and baked goods, it can be added according to the corresponding standards and specifications. The usage method is simple, and it can be added at different stages of food processing, showing high flexibility in use.