Wholesale Natamycin Raw Materials,Combined Preservative

Natamycin is a polyene macrolide antifungal agent that can be used in combination with a variety of preservatives to expand the antibacterial spectrum and improve the preservation effect. The following are some common examples:

Potassium Sorbate: Potassium sorbate is a commonly used preservative that can inhibit the activities of molds, yeasts, and aerobic bacteria. When used in combination with natamycin, it mainly targets bacteria and yeasts, etc., while natamycin has a powerful inhibitory effect on fungi. The combination of the two can simultaneously inhibit the growth of common microorganisms such as bacteria, yeasts, and molds in food, effectively extending the shelf life of food. This combination is often used in industries such as baked goods, beverages, and dairy products.

Calcium Propionate: Calcium propionate is an acidic preservative that has a good antibacterial effect under acidic conditions, especially with a strong inhibitory effect on molds and Gram-negative bacteria. When used in combination with natamycin, it can function in different pH environments. For example, in baked goods such as bread, calcium propionate can inhibit the growth of miscellaneous bacteria in the dough, preventing the bread from turning sour. At the same time, natamycin can effectively inhibit the growth of molds on the surface of the bread. The two work synergistically to improve the quality and shelf life of baked goods.

Sodium Diacetate: Sodium diacetate is a new type of preservative with characteristics such as high efficiency, non-toxicity, and no residue, and it has a certain inhibitory effect on molds, bacteria, and yeasts. When used in combination with natamycin, a more comprehensive preservation system can be formed in food. In industries such as meat products and seasonings, sodium diacetate can inhibit the growth of bacteria and some yeasts, while natamycin focuses on preventing and controlling fungi. The combined use of the two can better ensure the safety and stability of products.

Nisin: Nisin is a natural biological preservative that mainly has an inhibitory effect on Gram-positive bacteria. When used in combination with natamycin, it can inhibit harmful Gram-positive bacteria in food, such as Bacillus and Staphylococcus, etc., while natamycin is responsible for inhibiting fungi. Their antibacterial spectra are complementary, providing broader protection for food. This combination is often used in fields such as dairy products and canned foods.

In practical applications, it is necessary to reasonably select the combination of natamycin and other preservatives according to factors such as the characteristics of different foods, processing techniques, and the target microbial community, and strictly control the usage amount in accordance with relevant regulations and standards to ensure the safety and quality of food.