Wholesale High Quality Natamycin,Bacteriostatic Effect in Food

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 usage amount is 0.3g/kg, used on the surface, and the residue amount should be less than 10mg/kg.

Pastries: The maximum usage amount is 0.3g/kg, used on the surface by spraying or soaking with a suspension, and the residue amount should be less than 10mg/kg.

Braised and marinated meat products: The maximum usage amount is 0.3g/kg, used on the surface, by spraying or soaking with a suspension, and the residue amount should be less than 10mg/kg.

Smoked, roasted and barbecued meats: The maximum usage amount is 0.3g/kg, used on the surface, by spraying or soaking with a suspension, and the residue amount should be less than 10mg/kg.

Fried meats: The maximum usage amount is 0.3g/kg, used on the surface, by spraying or soaking with a suspension, and the residue amount should be less than 10mg/kg.

Western-style hams (smoked, smoked and cooked hams): The maximum usage amount is 0.3g/kg, used on the surface, by spraying or soaking with a suspension, and the residue amount should be less than 10mg/kg.

Meat sausages: The maximum usage amount is 0.3g/kg, used on the surface, by spraying or soaking with a suspension, and the residue amount should be less than 10mg/kg.

Fermented meat products: The maximum usage amount is 0.3g/kg, used on the surface, by spraying or soaking with a suspension, and the residue amount should be less than 10mg/kg.

Mayonnaise and salad dressings: The maximum usage amount is 0.02g/kg, and the residue amount should be less than 10mg/kg.

Fruit and vegetable juices (pulps): The maximum usage amount is 0.3g/kg, used on the surface, by spraying or soaking with a suspension, and the residue amount should be less than 10mg/kg.

Fermented wines: The maximum usage amount is 0.01g/L.