Natamycin Powder Manufacturer,advantages over other preservatives

Compared with other preservatives, natamycin has the following advantages:

Broad and Targeted Antibacterial Spectrum: Natamycin has a high inhibitory effect on fungi such as molds and yeasts, and can effectively prevent food from deteriorating due to fungal contamination. Compared with some broad-spectrum antibiotic preservatives, it is specifically targeted at fungi. While inhibiting fungi, it has little impact on other microorganisms such as bacteria, which is beneficial for maintaining the balance of beneficial microorganisms in food and preserving the original quality and flavor of the food.

High Efficiency and Low Dosage: It can exert a remarkable anti-corrosion effect with only a very low dosage. Generally, adding 0.05 - 0.2g/kg of natamycin in food can effectively inhibit the growth of fungi and extend the shelf life of the food. Compared with some preservatives that require a higher addition amount to achieve the anti-corrosion effect, the usage amount of natamycin is small, the cost is relatively low, and it can reduce the potential safety hazards that may be brought about by the large-scale use of preservatives.

High Safety: Natamycin is a natural biological preservative produced by the fermentation of Streptomyces natalensis. Its chemical structure is similar to some natural substances in the human body. It is almost not absorbed in the human digestive system and will be excreted from the body in its original form. Therefore, it has little toxic and side effects on the human body. It will not accumulate in the environment either, and is environmentally friendly, meeting the needs of modern consumers for natural and safe food additives.

Good Stability: It has good stability under different environmental conditions. It can maintain good antibacterial activity within the pH range of 3 - 9, and can withstand certain temperature changes. During the heat treatment, freezing, refrigeration and other processes in food processing, its anti-corrosion performance is not easily damaged, and it can continue to function throughout the shelf life of the food.

No Impact on the Sensory Characteristics of Food: Natamycin is odorless and tasteless, and will not change the sensory characteristics of food such as the original color, smell and taste. Compared with some preservatives that may cause peculiar smells in food or affect the color of food, natamycin is more suitable for foods with high requirements for sensory quality, such as dairy products, meat products, baked goods, etc. It can maintain the original flavor and appearance of food while ensuring the anti-corrosion effect of the food.