Natap®

Natamycin

Model NO.: 0101

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Introduction
Features
Applications
Regulations

Fungus in food is a major challenge for global food manufacturers. Natamycin is permitted worldwide as a highly effective anti-fungal solution. Unlike most antimicrobials, Natamycin is effective at low concentrations and active over a wide pH range (3-9). Because natamycin is used at very low dosage (1-10 ppm), the cost-in-use may be comparable to synthetic preservatives and significantly lower than other natural mold inhibitors.

Natap^® is a highly-dispersed pure Natamycin with 700 mesh particles confirming to E235, it minimizes dosage and residues as health food additive.

Stability

Natamycin is stable and effective between pH 3-9, at 75 °C, the experimental studies also show that Natamycin can endure 100°C for 5 minutes.

Picture 1

Solubility

Conventional natamycin has a low solubility and rapid sediments in liquid, therefore reducing effectiveness when applied on or in foods. Natap^® natamycin has a higher solubility and dense distribution by minimizing natamycin crystal size.

Conventional natamycin

Natap™

Figure 1

Minimum inhibitory concentration of Natap^®

Target organisms	MIC (ppm)
Yeasts
Brettanomyces bruxellensis	1.5
Candida albicans	1.5～2.0
Candida guilliermondii	3.0
Candida vini	1.0
Hansenula polymorpha	1.0
Kloeckera apiculata	3.0
Saccharomyces bailii	1.0
Saccharomyces bayanus	1.0
Saccharomyces cerevlslae 8021	2.5
Saccharomyces cerevisiae var. ellipsoideus	2.5
Saccharomyces exiguous	2.5
Saccharomyces ludwigii 0339	2.5
Saccharomyces rousii 0562	5.0
Saccharomyces sake 0305	5.0
Torulopsis candida	2.0
Torulopsis lactic-condensi	3.0
Molds
Aspergillus chevalieri 4298	0.63
Aspergillus clavatus	0.1 0.5
Aspergillus CBS 3005	6.0
Aspergillus flavus BB 67	4.5
Aspergillus flavus Madagascar	5.0
Aspergillus flavsu Port Lamy	5.0
Aspergillus nidulans	1.0
AspergiUus niger	1-1.8
Aspergillus ochraceus 4069	2.5
Aspergillus orycae	10
Botrytis cinerea	1-25
Fusarium sp.	10
Gtoeospodum album	2.5
Mucor mucedo	1.2-5
Penicillium chrysogenum	0.6-13
Penicillium digitatum	2.5
Penicillium expansum	5
Penicillium islandicum	1.1
Penicillium notatum 464O	5
Penicillium roqueforti var puctatum	10
Rhizopus oryzae 4758	10

Description	Natap^®high-soluble pure natamycin is a naturally occurring anti-fungal agent produced during fermentation by the bacterium Streptomyces natalensis. It used as natural food antimicrobial to effectively eliminate the risk of yeast and mold.
Key benefits	- Prevention against yeast and moulds - Safety improvement by reducing fungal mycotoxin production - Shelf life extension - Natural, consumer-friendly labeling
Composition	Natamycin content (dried base w/w)	≥95%
Composition	Loss on drying (w/w)	≤10%
Heavy metals	Arsenic (mg/kg) Lead (mg/kg) Mercury (mg/kg)	≤3 ≤2 ≤1
Microbiological specification	Total plate count (/g)	≤100
Physical/Chemical specifications	Appearance	White to creamy-white crystalline powder
	pH of 1% aqueous solution	5.5-7.5
	Identification	Appear positive reaction
	Specific rotation	[α] D₂₀+ 250° ~ + 295°
	Sulphated ash (w/w)	≤0.5%
	Particle size	700mesh>90%
Packaging	Natap^® is available in 500gr/bottle with integral, tamper-proof seals. Plastic bottle materials comply with Regulation (EU) No 10/2011.
Storage conditions	24 months, store unopened below 20°C in dry conditions, away from direct sunlight and odorous products. When opened, store at approx. 20°C in original container.
GMO-status	According to regulations (EC) no. 1829/2003. Microorganisms used to produce this product are not genetically modified.
Allergens	Components	Y/N
	Peanut or its derivatives	N
	Tree Nuts, macadamia nuts, pecans, pine nuts, pistachios and walnuts or their derivatives	N
	Sesame or its derivatives	N
	Eggs or its derivatives	N
	Fish or its derivatives	N
	Crustaceans and shellfish or their derivative	N
	Soy or its derivatives	N
	Wheat, triticale or their derivatives	N
	Mustard or its derivatives	N
	Milk or its derivatives (e.g. Lactose)	N
	Sulphites	N

Products			Applications				Solutions
Code	Trademark	Labelled as	Food categories		Typical cases		Shelf-life diagnostics	Rec. dosage
0101	NataP^®	Natamycin (E235)	1.0 Bakery	1.1 Breads	1.1.1 Breads and rolls	Pancake (Tortillas)	Anti- mold	1-5 μg/cm²
				1.2 Cakes, Cookies, Pies	1.2.2 Cookies	Crumpets, flapjacks, and pikelets
				1.2 Cakes, Cookies, Pies	1.2.2 Cookies	Mooncakes
			2.0 Beverage	2.1 Alcoholic drinks	2.1.3 Wine	Grape wine	Anti-Brettanomyces	40 mg/L
				2.2 Juices	2.2.1 Fruit juices	Apple juice, Grape juice	Anti-yeast	40-60 mg/L
				2.2 Juices	2.2.1 Fruit juices	Orange juice	Anti-yeast and mold	25 mg/L
			5.0 Dairy	5.1 Milk products	5.1.2 Fermented milk products	Yogurt	Anti- yeast and mold	10 mg/kg
				5.2 Cheese	5.2.3 Semi-hard cheese	Lactic type cheese (e.g. Caerphilly, Cantal, Credos, Danbo, Edam, Gouda, Lancashire Port-Salut, Providence, Reblochon)	Anti-yeast and mold	20-40 mg/kg
					5.2.3 Semi-hard cheese	Mould ripened cheese (e.g. Adelost, Blue cheese, anablue, Gorgonzola, Roquefort, Stilton, Tiroler-Graukäse)	Anti-yeast and mold	20-40 mg/kg
					5.2.3 Hard cheese	Asiago, Cheddar, Colby, Derby, Emmental, Grana, Gruyère, Kefalotiri, Manchego, Mazoero, Pecorino, Ras, Romano, Samsoe, Swiss	Anti-yeast and mold	20-40 mg/kg
				5.3 Dairy-based desserts and drinks	5.3.1 Dairy-based desserts	Dairy desserts, dips and snacks	Anti-yeast and mold	20 mg/kg
				5.3 Dairy-based desserts and drinks	5.3.2 Dairy-based drinks	Fruit- or flavored- yogurt	Anti-yeast and mold	20 mg/kg
			6.0 Fruits and vegetables	6.1 Fresh fruits	6.1.3 Pome fruits	Apples	Anti-mold	25 mg/kg
					6.1.10 Pineapple	Pineapple	Growth inhibition of fungal diseases	400 mg/kg
					6.1.2 Citrus fruits	Oranges, Lemons	Anti- mold	200 mg/kg
				6.3 Fresh vegetables	6.3.1 Mushroom	Mushroom	Growth inhibition of Dry Bubble Disease	100 mg/kg
			7.0 Meat, poultry and seafood	7.1.6 Shelf-stable meats	7.1.6.1 Low-acid dry sausage	La Chang	Anti-mold	40 mg/kg
				7.1.6 Shelf-stable meats	7.1.6.2 High-acid fermented sausage	Salami	Anti-mold	40 mg/kg
				7.2 Cooked meat	7.2.2.6 Cooked cured meat	Barbecue, Fried meat, Ham, Sausage	Anti-mold	40 mg/kg

APPLICATION AREAS

Select typical case studies

Hard cheese

Yeast cakes

Flatbread

Natamycin under Natap^® brand is a food preservative that is approved and used in more than 100 countries around the world. The WHO, EFSA and FDA have evaluated Natamycin thoroughly and all list it as safe for human consumption.

Geographic Area	Approved food applications	Max. dosage
Algeria	Cheese rinds	2.5g/L
Argentina	Hard and semi-hard paste cheeses	1mg/dm²
Argentina	Specified processed meats	1mg/dm²
Australia	Cheese rind	15mg/kg
Australia	Uncooked fermented manufactured meat products	Penetration 3-5mm
Bahrain	Permitted food preservative	No limit
Brazil	Hard cheese	2mg/dm²
Canada	47 listed Cheese	20mg/kg
Canada	Grated/shredded cheese	10mg/kg
Chile	Hard cheese	12.5mg/kg
China	Cheese, processed meat products, mooncakes, baked goods, fruit juices	200-300mg/kg
Colombia	Cheese	12.5mg/kg
Costa Rica	Pineapple	400mg/kg
Ecuador	Cheese	20mg/kg
Egypt	Cooked cheese	2mg/dm²
Ecuador	Cheese	20mg/kg
European Union	Surface treatment of hard cheese and semi-hard cheese, dried sausage	1mg/dm²
India	Hard cheese	2mg/dm²
Israel	Specified cheese	No limit
Jordan	Permitted food additive	No limit
Kuwait	Permitted food additive	No limit
Lebanon	Permitted food additive	No limit
Mauritius	Hard cheese and semi-hard cheese, dried sausage	1mg/dm²; Penetration limit of 5mm
Mercosur	Cheese	1mg/dm²; 5mg/kg; Penetration limit of 2mm
Mexico	Cheese	0.002%
Morocco	Cheese	20mg/kg
Morocco	Processed meats	20mg/kg
New Zealand	Cheese rind	15mg/kg
New Zealand	Uncooked fermented manufactured meat products	Penetration 3-5mm
Oman	Specified cheese	No limit
Paraguay	Cheese	No limit
Philippines	Cheese	No limit
Qatar	Permitted food additive	No limit
Saudi Arabia	Food preservatives	No limit
Singapore	cheese	20mg/kg
South Africa	Fish sausages (to be applied to the outer inedible casing only)	6mg/kg
	Manufactured fish products, fish pasters, fish roe and spawn with exception of frozen fish, salted snock, and canned fish products	6mg/kg
	Edam, Gouda, Tilster, limburger cheddar, Cheshire	2mg/kg in rind; 10mg/kg for surface application
	Cottage cheese, cream cheese, process of blended cheese, including cheese spread, process cheese preparations and soft cheese	10mg/kg for application to the surface of the cheese
	Yoghurt	10mg/kg
	Canned foods	6mg/kg
	Manufactured meat products	500mg/kg on casing or 6mg/kg in contents
	Canned chopped meat, canned corned beef, cooked cured luncheon meat, cooked cured pork shoulder, biltong, frozen cooked-meat pie fillings	6mg/kg
Taiwan	Hard, semi-hard cheese, dried, cured sausage	20mg/kg
Tunisia	Hard, semi-hard cheese, and semi soft cheese, dried, cured sausage	1mg/dm²
Turkey	Hard, semi-hard, and semi soft cheese, dried, cured sausage, salami and hot dogs	Penetration limit of 5mm
Ukraine	Cheese	20mg/kg
Uruguay	Cheese	20mg/kg
United Arab Emirates	Permitted food additive	No limit
United States	Cuts and slices of cheese	20mg/kg
	Nonstandard of identity yoghurt	7mg/kg
	Nonstandard of identity cream cheese	7mg/kg
	Cottage cheese	7mg/kg
	Sour cream	7mg/kg
	Soft tortillas	20mg/kg
	Nonstandard of identity salad dressing	20mg/kg
Venezuela	Specified cheese and sausage	0.5% suspension
Vietnam	Preservative	No limit
Yemen republic	Permitted food additive	No limit

Natap®

APPLICATION AREAS

Select typical case studies

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