Natamycin USP, Natamycin 50%

Natamycin 50% min. in lactose/glucose/NaCL ISO 9001,ISO 22000,Kosher, Halal Natural food preservative Natamycin USP, pharma

NATAMYCIN

Description

Natamycin (Pimaricin) is a natural food additive used to protect food from mould, yeast and other fungi. It is reliable in application and safe to human body. It has been globally used in cheese, juice, wine, milk and meat products as well as in grains. 

Registered Index

CAS[7681-93-8], INS235, EEC No.235

Structural Formula

                        

Molecular Formula C33 H47 NO13

Molecular Weight 665.75

Features

l  White to cream colored crystalline powder, no odour, tasteless, 3 mol water content, melting point: 280°C(decomposed);

l  Low solubility in water, almost not soluble in higher alcohols, aether and ester, slightly soluble in methanol, completely soluble in glacial acetic acid and dimethylsulfoxide;

l  Sensitive to oxidant and ultraviolet radiation.

Characters

1. Microbiologic Character:   Natamycin can effectively inhibit the growth of most moulds and yeasts, but has no effect in hindering the growth of some microbes like bacteria and viruses. Generally speaking, 1-10mg/kg natamycin is effective enough to inhibit the growth of moulds and yeasts, while the average amount needed for sorbic acid is 500mg/kg.

2. Stability:    Natamycin is extremely stable under dry condition. However, the stability can be greatly affected by PH value, temperature, daylight, oxidant and heavy metals. Suggested PH value: 4-7. Direct sunlight exposure, high temperature and metal container should be avoided.

Method of Production

Natamycin is made from streptomyces natalensis through deep fermentation and complicated extracting process. The finished product is usually made of 50% Natamycin mixed with 50% lactose or NaCl, we just call them Natamycin 50.

Quality Standard

                  Natamycin 50%         natamycin pure

   purity:              ≥50%                ≥95% (on dry basis)

   Water content:  ≤8%                ≤9%

   Pb                   ≤5ppm               ≤5ppm

   As                   ≤3ppm               ≤3ppm

   Hg                   ≤1ppm               ≤1ppm

   Heavy metals(as Pb) ≤10ppm     ≤10ppm

   PH                    5.0~7.5                5.0~7.5

Amount for Application

1. Spraying 200-300mg/kg Natamycin 50 water suspension on the surface of cheese slice (FDA,72.155, 1994)

2. GB2760-1997 spraying (or digging in) 200~300mg/kg water suspension to the surface of cheese, meat food, meat soup, ham, Guangdong-flavor moon cakes, fresh juice, easily-moulded food, and various food processing devices. Residual must be less than 10mg/kg.

3. Adding natamycin 50 to yoghourt, juice with 5-20 ppm concentration.

 

Toxicity

1. ADI 0~0.3mg/kg (FAO/WHO, 1994)

2. Safe to apply on food (FDA, §172.155, 1994)

3. LD50 2.73g/kg (experiment with matured male mouse)

Examples of Usage

1. Cheese

Spraying Natamycin 50 water suspension on the surface of cheese slice, which will inhibit the growing of adverse mold and promote the growing and metabolization of functional microoroganisms.

2. Meat

Spraying the mixed suspension fluid on the surface of meat to effectively avoid the moulding, especially to dried sausage and beef jerky.

                

3. Baked Food

Spraying on the surface of cakes, pastries, and bread to effectively avoid moulding, extend their shelf-life and maintain the original taste of food. Particularly for Guangdong-flavor moon cakes. The egg yellow filling should be digged into the liquid for about 2 minutes.

4. Drinks

Adding some Natamycin drops to fruit juice can kill the mould and yeast it contained without influencing the original taste of juice and effectively avoiding juice from getting sour. The shelf life of juice can be extended. Several to dozens of ppms will achieve an ideal effect.

5. Yoghurt

Adding some Natamycin drops to yoghurt can kill the mould and yeast it contained without influencing the original taste of yoghurt and bacterias used in the fermentation. The shelf life of yoghurt can be extended. Several to dozens of ppms will achieve an ideal effect.

6. Fruit

Spraying on the surface of apples, pears, oranges, strawberry, cherry and chestnut to prevent quality deterioration.

    

7. Grains

Spraying on many kinds of grains or corns can effectively avoid them from mould.

              

8. Miscellaneous

Prevent jam, jelly, marinated food, fish, chicken, man-made butter etc. from moulding.

Packing

100gx120 bottles/carton(12kgs/carton),500gx20 bottles/carton,25kgs/drum with aluminum complex bag.

Storage

Sealed keeping in cool place where there is no direct sunshine exposure and the temperature is below 15°C.

Natamycin USP, Natamycin 50%