Natamycin (also known as natamycin) is a highly effective inhibitor of mold, yeast and fungi used to inhibit mold, yeast and fungi in foods. It is safe, reliable and does not affect the flavor of the product. It is widely used in cheese, meat products, cakes, juices and other foods worldwide.

 

Legal number: CAS [7681-93-8], INS235, EEC NO.235

Structural formula: belonging to polyene macrocyclic esters

Molecular formula: C33H47NO13

Molecular weight: 665.75

 

Properties: nearly white to creamy yellow crystalline powder, almost odorless and tasteless, can contain 3mol of water, melting point 280 ° C (decomposition), almost insoluble in water, higher alcohol, ether, ester, slightly soluble in methanol, soluble in glacial acetic acid and Xylene sulfoxide is more sensitive to oxidants and UV rays.

The method is refined by deep fermentation and multi-step extraction process of Streptomyces natalensis, and the preparation is usually prepared by mixing 50% natamycin and 50% lactose.

 

 

Natamycin has a strong inhibitory effect on most molds, yeasts and fungi, but has no inhibitory effect on other microorganisms such as bacteria and viruses. Micro-use can play a bacteriostatic effect. Generally, the concentration of 1-10mg/kg can effectively inhibit yeast, mold and fungi in food. As a preservative, the dosage is only 1/50-1/100 of sorbic acid.

 

Natamycin is extremely stable in the dry state, but pH, temperature, light, oxidant and heavy metals have a great influence on its stability. It is recommended to use a pH of 4-7 to avoid light and heat.

 

It has been reported that after oral administration of 500 mg of natamycin in humans, the content in the blood is less than 1 mg/ml, indicating that natamycin is difficult to be absorbed from the gastrointestinal tract of animals or humans. Hygienic investigation and skin spot test showed that natamycin had no allergic reaction. The natamycin after degradation treatment showed no damage to animals in acute toxicology and short-term toxicity tests. Studies of drug resistance showed that no mold and yeast were abnormally resistant to natamycin; using a natamycin amount greater than MIC, there was no evidence of resistance to fungal formation by human induction.

 

 

Method of use: On the surface of the baked product, natamycin can be mixed with 95% or more of high-purity alcohol as a carrier. The recommended addition amount is 50-100ppm.

Application effect: Baked foods are more prone to mildew, while natamycin has strong inhibition of most molds, yeasts and fungi. Spraying the surface of baked goods with a suspension of natamycin can effectively prevent mildew. Change, significantly extend the shelf life of the product, while not affecting production

The taste of the product is also very safe and reliable for the human body.

 

Usage: It can be added before the juice sterilization treatment. Because the addition amount is small, it can be dissolved step by step, and the mixture can be evenly mixed. The recommended addition amount is 5-50ppm.

Application effect: Natamycin is added to the juice to eliminate the yeast, fungus and mold of the juice. Effectively prevent juice from fermenting, sour, mildew, etc., without any influence on the flavor of the juice, and prolong the shelf life of the juice.

Application of compound natural preservative in yogurt

Yogurt is rich in nutrients, but it is highly susceptible to harmful micro-organisms. Although it is packaged in aseptic packaging, low-temperature storage, and low-temperature sales, it has a shelf life of only seven days. In storage and sales, it is often easy to infect mold, yeast, etc., and the post-acidification of yogurt is also a major problem for manufacturers.

Nishenbao compound natural preservative can effectively inhibit the yeast and mold which cause yoghurt deterioration and has a good effect on prolonging the acidification of yoghurt. The detailed usage is as follows:

 

Adding dose: 30-50ppm (ie adding 30-50g to 1 ton of yogurt)

 

Dissolution method: The method of stepwise dissolution should be adopted, that is, the composite natural preservative is first dissolved with a small amount of milk and then mixed into the remaining large amount of milk.

 

Adding method: If it is a coagulating yoghurt, it can be added evenly before fermentation and participate in the normal production process; if it is a stirring type yoghurt, it can also be added before demulsification after fermentation, but should be mixed as much as possible, and then other production The process can be.

 

1. Since natamycin is suspended in an aqueous solution, it should be shaken well before spraying.

2, should be stored in a cool dry place to avoid moisture absorption and agglomeration.