Food Additive Natamycine
Why Natamycin?
*Inhibiting yeast and mold;
*Not affecting other useful bacteria;
*Non-toxic, Odorless, Neutral flavor;
*Most cost-effective.
Usage & Dosage?
Usage & Dosage | Applications |
Surface spray (0.01g/L or 0.04 g/gallon) | Block cheese and shredded cheese, Salami and other sausages |
Mix (0.01g/L or 0.04 g/gallon) | Yogurt, Sour Cream, Cream cheese and Cottage cheese, Fruit juice and Fruit preparations |
Is it safe?
√Natamycin is nontoxic to human bodies. Nor was any carcinogenesis, mutagenesis or hypersensitivity reaction (HSR) as well as any normal resistance of mold and yeast to natamycin was observed after use;
√ADI 0~0.3mg/kg (FAO/WHO, 1994);
√Up to safety standard (FDA, 172.155, 1994);
√LD50 2.73g/kg (experiment with matured male mouse).
Detailed information
Item | Specification |
Appearance | White to yellow |
Identification | Comply with USP 32 |
Assay(on anhydrous basis) | 95.0-102.0% |
Crystallinity | Comply with USP 32 |
Water | 6.0-9.0% |
pH | 5.0-7.5 |
Ash | ≤0.5% |
Heavy Metals | 10mg/Kg maximum |
Lead | 3 mg/Kg maximum |
Arsenic | 2 mg/Kg maximum |
Mercury | 1 mg/Kg maximum |
Total Plate | 100cfu/g maximum |
Coliform Bacteria | ≤40MPN/100g |
Salmonella | 25g Negative |
Listeria Monocyt | 25g Negative |
Packing and storage
√500g, 10kg, 25kg or as per customer’s requirements.
√Keeping in cool place where temperature is lower than 20°C.
√Validity period is two years.
