Natural Cookie preservative natamycin/pimaricin

1.Very low dosage 2.Not affect the flavor of food 3.ingibit the fungi toxih 4.Not presvent in the natural maturing process

Natural Cookie preservative natamycin/pimaricin 

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 oftheir toxin 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. It can effectibely inhibit the growth of yeast and mould andprevent the aflatoxin formation of filamentous fungi. Compared with other antibacterial ingredients, Natamycin can inhibit fungi.It can be applied to cure diseases caused by fungal such as eye drops, gynecological suppository and skin cream.

Natamycin 50% can be mixed with lactose, NaCl, Glucose, the prue natamycin meets US pharmacopoeia, and its content of natamycin is more than 95%.

Advantages

1.Natamycin will not penetrate into the food, only be on the surface of food when it was usd on the surface of food.

2.Natamycin does not affect the flavor of foods.

3.Very low dosage, guarantee the quality of food, saving the production cost.

4.To inhibit the fungi toxin.

5.Natamycin can be used under the wide range of PH value.

6.Meet the requirements of natural preservatives from customers and consumers.

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

Natural Cookie preservative natamycin/pimaricin