China (Mainland)
Natamycin
Introduction
NATAMYCIN (PIMARICIN) is a naturally antimycotic product which is classified as a polyene macrolide and can be produced during fermentation by the bacterium Streptomyces spp. Natamycin not only inhibits the growth of different moulds and yeasts broadly and high-effectively, but also inhibits the production of their toxin. It fully complies with the specifications laid down by the FDA and the JECFA with regard to its use on cheeses and fermented meat products.
Key Benefits
• Food safety improvement by protecting foodstuff against mycotoxin production such as aflatoxin
• Shelf life extension or maintenance by controlling and delaying fungal and yeast growth
• Extra safety for consumer due to no reported allergic or sensory reactions
• Little or no influence on taste, flavour, colour of foodstuff
• No penetration into the foodstuff when applied on the surface, thus limiting the concentration
• Cost-effective solution due to high efficacy at low concentrations
• Possible usage in fermented products due to no action against bacteria
• Allowing new formulation due to not needing low pH to be effective
• Replacement of chemical preservatives by a natural and safe solution
Cost efficiency than chemical preservatives at much lower dosage
Applications
Natamycin has a low level of solubility. To obtain the definitive dosage, the preparation of a concentrated suspension in water is recommended.
In general, to deploy natamycin dipping solution with cold boiled water or distilled water or Ethanol to form a thick paste, then to spray or dip on the surface of foods.
Food
Suggestion dosage
(As 95%NATA)
BAKERY
Surface treatment of Bread
5-10 ppm
Moon cake
400 ppm
other pastries
500 ppm
BEVERAGE
grape juice
10-20 ppm
Orange juice
1.25-10 ppm
Apple juice
400 ppm
Tomato juice
70 ppm
wine(Direct addition to stop fermentation)
15-20 ppm
Grape wine or Sweet wines (Added after bottling to stop yeast)
3-10 ppm
CULINARY
Mayonnaises
5-10 ppm
Salad dressings
5-10 ppm
Soy sauce
15-20 ppm
DAIRY(Surface treatment by spray or immersion)
Cheese
5-50 ppm
Coating emulsion
5 ppm
yoghurt mix
5-10 ppm
MEAT(Surface treatment)
Dry sausage
50-200 ppm
Dried fish and Roast duck and Chicken
50-100 ppm
FATS & OILS
Olives
5-20 ppm
Exact dosage depends on the nature of the intended products; please contact us to get specific information.
Product List
Product
Benefits
Applications
95%-natamycin
Anti yeasts and moulds
Bakery, Beverage, Dairy, Meat
50%-Glucose
Bread, Cake, Tortilla, Fruit juice
50%-Lactose
Cheese
50%-NaCl
Sausage
Package 100 g/bottle, 500g/bottle, 1kg/bottle, 1kg/bag, 20kg/barrel or as customers’ requirements.
Quality
Meet the GB25532-2010 and FAO / WHO standards
Our Strenghts
(1) We have applied ISO 9001, Kosher, HALAL, etc certificates.
(2) We offer technical research team to test the efficacy and use of natamycin in food products, and assist clients in application development trials.
R&D department
The company collaborates with Biotechnological Technology Center of Shandong Pharmaceutical Academy, which serves as its R & D platform and employs eight Ph.D.s and twenty-eight Masters in the specified research areas.
Product analysis by HPLC
R&D laboratory
Manufacturing process
The company has established a modern industrial base, equipped with advanced biological fermentation, biochemical extraction, purification and refining equipment. The air purification system of the facility guarantees that the manufacturing environment strictly complies with GMP standards. The world-class detection equipment and strict quality management process ensures the quality, reliability and stability of our products.
Fermentation equipments
Work place
Patent
CN 200810187280.6 A method of recovery natamycin.