food preservatives in bakery natamycin

1.Inhibits the growth of moulds and yeasts 2.prevent the production of toxin 3.food preservatives in bakery 4.Natamycin

food preservatives in bakery natamycin 

 

Product profile

 

Natamycin ( Pimaricin ) is an antimycotic product which have broad and effective action. It not only inhibits the growth of different moulds and yeasts, but also inhibits the production of their toxin. Commercial Natamycin contains 50% of the active substance. Small quantities of Natamycin can inhibit all moulds and yeasts, which cause food spoilage. Natamycin has no effect on bacteria, so it does not prevent in the natural maturing process of yoghurt , cheese , fresh Ham, sausage, ect.

Natamycin is a white to yellow flavourless, odourless crystalline powder. It is very stable with its crystal form. The solubility of Natamycin is very low in water and in most organic solvents. Only 50mg Natamycin can be dissolved in pure water at room temperature. The low solubility makes it very suitable for use on the surface of food. Natamycin will stay on surface of food, where most moulds and yeasts may grow, but does not influence the natural course of fermentation inside.

 

Usage

 

Food preservative. Ideal result can be achieved by using Natamycin on the exposed surface of the food where the moulds and yeasts may grow. This is especially useful for cheese manufacture, since the mould growth is prevented, while the cheese ripening bacteria will grow and metabolize normally. The product should be stored in dry, cool (not exceeding 15°C ) places, in original sealed container, and prevent from direct sunlight.

Specification:

 

ITEM	DESCRIPTION
Product Name	Natamycin
Titer	50%
Carrier	Dextrose
Standard	Enterprise Standard
Strain	Streptomyces natalensis
Description	Almost white powder
EU NO.	E235
Synonyms	Pimaricin   INS NO.235
Solubility	0.005 - 0.01 g100ml in aqueous18.5g100m  in Glacial acetic acid
Stability	PH 5 -- 7        No activity lossPH 3 -- 5        10% activity loss PH<3 or PH>9   30% activity loss.
Moisture	8% Max
Heavy Metals	0.002% Max
Protein & (other)Carbohydrate	2% Max
pH	5.0-7.5
Total colony count	Not more than 100 CFU/g
Coliform group	Not Detected
Salmonellae	Not Detected

food preservatives in bakery natamycin