Natamycin Wholesale Price, used in combination with potassium sorbate

When natamycin is used in combination with potassium sorbate, the ratio needs to be determined according to different types of foods and their respective maximum usage amounts. At the same time, it is necessary to comply with the regulations in the National Food Safety Standard - Standards for the Use of Food Additives (GB 2760—2014). When preservatives are used in combination, the sum of the proportions of their respective usage amounts to their maximum usage amounts should not exceed 1. The following are the reference ratios in some common foods:

·Chestnuts: For the preservation of chestnuts, 0.3-0.5 g of natamycin and 1.0-1.5 g of potassium sorbate can be used per kilogram of chestnut fruits. For example, it can be 0.4 g of natamycin combined with 1.0 g of potassium sorbate, or 0.3 g of natamycin with 1.3 g of potassium sorbate, etc.

·Mooncakes: Some research shows that when mooncakes are treated and sprayed with 0.4 g/kg of natamycin and 8 g/kg of potassium sorbate, the anti-corrosion effect is optimal, with the residue amounts being 4.18 mg/kg and 83.6 mg/kg respectively.

·Cheese: In the research on the preservation of traditional Mongolian cheese, the maximum limit ratios of natamycin and potassium sorbate are 25% and 20% respectively, which can extend the preservation period of the cheese to 15 days. However, this is not the only ratio, and it can be adjusted according to specific circumstances in practical applications.

In other foods, there are also different usage ratios of natamycin and potassium sorbate, but relevant standards need to be followed. For example, in foods such as pastries, meat products, and fruit and vegetable juices, the maximum usage amount of natamycin is 0.3 g/kg. The maximum usage amount of potassium sorbate is about 1.0 g/kg in pastries and meat products, and 0.2-0.5 g/kg in fruit and vegetable juices. In practical applications, the optimal usage ratio and addition amount should be determined through experiments according to factors such as the characteristics of the food, production process, and shelf-life requirements.