Natamycin powder/E235/CAS 7681-93-8 Natamycin Lactose preparation Natamycin Glucose Preparation Natamycin Salt Preparation

---Product Description---

Natamycin is a highly effective, broad-spectrum antifungal compound produced by fermentation of Streptomyces. It belongs to the class of polyene macrolides and can inhibit the growth of various molds and yeasts as well as the production of fungal toxins. It can be widely used in food preservation.

Appearance is nearly white to cream yellow powder, almost odorless and tasteless. Melting point 280℃ (decomposition). Almost insoluble in fat and mineral oil, slightly soluble in water, methanol, soluble in dilute acid, glacial acetic acid and dimethylformamide, and insoluble in most organic solvents.
When the pH value is higher than 9 or lower than 3, its solubility will increase, and it is very stable within the pH range of most foods. Natamycin has a certain resistance to heat treatment, is relatively stable in a dry state, and can withstand short-term high temperatures (100℃).
However, due to its cyclic chemical structure and sensitivity to ultraviolet rays, it is not suitable for contact with sunlight. The stability of natamycin activity is affected by pH value, temperature, light intensity, oxidants and heavy metals, so the product should avoid contact with oxides and sulfhydryl compounds.

Since natamycin is poorly soluble in water and oil, it is difficult to be absorbed by the human digestive tract and the ingested natamycin will be excreted from the body. Therefore, it has been approved by more than 30 countries and regions such as the Codex Alimentarius Commission (CODEX) and the US FDA for use in the field of food preservation. In 1996, my country's Food Additives Committee conducted a full safety evaluation of natamycin and recommended its approval for use. It has now been included in the GB 2760 catalog.

Natamycin can effectively inhibit the growth and reproduction of molds and yeasts in food, ensure food quality, and improve food quality; extend the shelf life of food, reduce the return rate, and reduce customers' economic losses; the added amount is low, and it can ensure food quality and save costs to a certain extent; it can replace some chemical preservatives and meet the needs of customers and consumers for natural preservatives.

Natamycin molecular formula: C33H47NO13

Relative molecular weight: 665.73

International code (INS number): 235

Molecular formula：

---Natamycin Specification,COA,Flow chat---

---Natamycin Feature---

• It has strong bacteriostasis, effectively inhibits the growth and reproduction of various molds and yeasts, and can inhibit the production of mycotoxins. It has no inhibitory effect on bacteria, so it does not affect the natural ripening process of yogurt, cheese, raw ham, and dry sausages.
• Low solubility, difficult to enter food, and has high surface anti-mold effect.
• It has a good antiseptic and preservation effect within the pH range of 3-9, and is suitable for various acidic, neutral and alkaline foods.

Applications:

• Spray the natamycin alcohol solution with a concentration of 300mg/L on the cake surface to prevent mold on the cake surface and extend the shelf life.
• Soaking meat enema with natamycin aqueous solution with a concentration of 300 mg/L can prevent the intestines from becoming sticky and the casings from becoming moldy.
• Adding 5-10mg/kg natamycin to fruit and vegetable juices and wine can prevent spoilage and extend the shelf life.
• Spray the natamycin aqueous solution with a concentration of 300mg/L on the cheese surface to prevent the cheese from becoming moldy and extend the shelf life.

Regulatory safety:

Natamycin is the only internationally approved antifungal biopreservative. GB2760-2011 stipulates the application scope of natamycin in food:

Note: The usage amount is based on the net content of natamycin.

About us: The company Natamycin quality standard GB25532-2010. It is one of the major suppliers of Natamycin in the world and has developed high-performance Natamycin to meet the needs of high-end customers. Packaging specifications and storage conditions:

Product: 95% Natamycin on a dry basis, 50% Natamycin (lactose, glucose, salt).

Packaging: 100g/bottle, 500g/bottle, 10kg/carton.

Storage conditions: airtight, dark, cool, clean, shelf life is 2 years.

---Differences in bacterial species inhibited by preservatives(the first three are natural, and the last one is synthetic）---

Natamycin (natural)

1. It has strong bacteriostasis, effectively inhibits the growth and reproduction of various molds and yeasts, and can inhibit the production of mycotoxins. It has no inhibitory effect on bacteria, so it does not affect the natural ripening process of yogurt, cheese, raw ham, and dried sausages.

2. It has low solubility, is not easy to enter the food, and has a high surface anti-mold effect.

3. It has a good antiseptic and preservation effect within the pH range of 3-9, and is suitable for various acidic, neutral and alkaline foods.

Nisin (natural)

1. Effectively inhibit the growth and reproduction of many Gram-positive bacteria that cause food spoilage, especially heat-resistant Bacillus, Clostridium botulinum, etc.The spores produced have a strong inhibitory effect.

2. It can lower the food sterilization temperature, shorten the sterilization time,improve food quality, reduce nutritional damage, and extend the storage time.

3. Low usage and high cost performance.
4. After entering the human body, it will be decomposed into a variety of amino acids by proteases in the body, leaving no residue, producing no drug resistance, and not affecting human probiotics.

ε-polylysine (natural)

1. High safety: after consumption, it can be degraded into L-lysine or its polymer necessary for the human body, and can be absorbed or excreted by the human body;

2. Good water solubility: Easily soluble in water, the solution is clear and odorless,easy to use and does not affect the original color and flavor of food;

3. Broad antibacterial spectrum: It can inhibit or kill Gram-positive and Gram-negative bacteria, molds, yeasts and some viruses;

4. Good thermal stability: It does not decompose under high temperature environment (121℃, 30min), so it can participate in the heat treatment process of products and be processed together with raw materials;

5. Wide range of applicable pH: It can work well in the range of pH=3~9, suitable for most foods, and can make up for the shortcomings of other preservatives that have poor application effects under neutral and alkaline conditions;

Lauroyl Arginine Ethyl Ester HCL (synthetic)

1. It has excellent inhibitory ability against fungi and bacteria, and has a rapid killing effect on viruses;
2. Commonly used in meat products, spicy food, pickled vegetables, etc. Approved bythe Chinese Ministry of Health
3. Domestic cosmetic raw materials, as cationic surfactants, play an antibacterial role in the product system due to their special antibacterial effects.