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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® Natamycin is a naturally occurring anti-fungal agent produced during fermentation by the bacterium “Streptomyces natalensis”. At Handary, Natap® has been recrystallized to achieve the optimal solubility to effectively eliminate the risk of yeast and mould in food and beverage.
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DESCRIPTION |
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Natap® Natamycin is a naturally occurring anti-fungal agent produced during fermentation by the bacterium “Streptomyces natalensis”. It is recrystallized to achieve the optimal solubility to effectively eliminate the risk of yeast and mould in food and beverage. |
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KEY BENEFITS |
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● Growth inhibition of yeasts and moulds; ● Improved food safety by reducing mycotoxin production such as aflatoxin; ● Shelf life extension; ● More effective than conventional Natamycin due to the improved solubility from approximately 40 μg/ml to 70-80 μg/ml; ● Possible usage in fermented products due to no action against bacteria; ● Minimized influence in food texture, taste, odour, colour and nutritional value; ● Allergen-free and Non-GMO; ● Natural, friendly- labelling. |
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APPLICATION AREAS |
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Baked goods, Canned foods, Cheese and cheese rinds, Fruits, Fruit juices, Processed meat and fish products, Salad dressing, Sour cream, Yoghurt |
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DIRECTION FOR USE |
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The recommended dosage is 10-20 mg/kg. Direct addition or surface treatment by spray or immersion. The applied method of Natap® depends on the application for which it is intended. Please contact us for specific information. |
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COMPOSITION |
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Natamycin content (dried base w/w) |
≥95% |
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Loss on drying (w/w) |
≤8% |
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*The exact percentage variations may occur from batch to batch. HEAVY METALS |
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Arsenic (mg/kg) |
≤3 |
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Lead (mg/kg) |
≤2 |
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Mercury (mg/kg) |
≤1 |
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MICROBIOLOGICAL SPECIFICATIONS |
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Total plate count (/g) |
≤100 |
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E. Coli (/g) |
Absent |
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Salmonella (/g) |
Absent |
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PHYSICAL / CHEMICAL SPECIFICATIONS |
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Appearance |
White to creamy-white crystalline powder |
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pH of 1% aqueous solution |
5.5-7.5 |
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Identification |
Appear positive reaction |
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Specific rotation |
[α] D20 + 250° ~ + 295° |
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Sulphated ash (w/w) |
≤0.5% |
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Particle size |
100 mesh>90% |
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*Appearance variations may occur from batch to batch. NUTRITIONAL DATA |
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Approximate values for Nutrition labelling per 100g. Contribution to energy level is insignificant at recommended usage levels. |
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Energy |
371 calories/100g |
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Protein |
11.9 g/100g |
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Carbohydrate |
81 g/100g |
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-Sugar |
<0.5 g/100g |
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Fat |
<0.1 g/100g |
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-Saturated fat |
<0.1 g/100g |
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-Trans. fat |
<0.1 g/100g |
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Total dietary fiber |
59.5 g/100g |
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Vitamin A |
<10 μg /100g |
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Vitamin C |
12.5 mg/100g |
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Ash |
<0.5 g/100g |
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PACKAGING |
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Natap® is available in 500 gr/bottle or 50 g/pouch with integral, tamper-proof seals. Packaging is available in other quantities. Plastic bottle and pouch materials comply with Regulation (EU) No 10/2011. |
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STORAGE CONDITIONS |
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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. Shelf life: Shelf life is 24 months when stored according to recommendations. |
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ALLERGENS |
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Components |
Yes / No |
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● Peanut or its derivatives |
No |
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● Tree nuts, macadamia nuts, pecans, pine nuts, pistachios and walnuts or their derivatives |
No |
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● Sesame or its derivatives |
No |
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● Eggs or its derivatives |
No |
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● Fish or its derivatives |
No |
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● Crustaceans and shellfish or their derivative |
No |
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● Soy or its derivatives |
No |
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● Wheat, triticale or their derivatives |
No |
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● Mustard or its derivatives |
No |
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● Milk or its derivatives (e.g. Lactose) |
No |
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● Sulphites |
No |
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COUNTRY OF ORIGIN |
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Belgium |
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CERTIFIED- STATUS |
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The product is certified by KOSHER, HALAL and ISO22000:2005. |
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GMO STATUS |
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According to regulations Ec No. 1829/2003 and 1830/2003. Microorganisms used for the production of this product are not genetically modified. |
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REGULATIONS |
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The regulations governing the use of Natap® vary considerably in the countries in which it is currently approved. Advice regarding the legal status of this product is available as appendix 1. |
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APPLICATIONS |
MAX. DOSAGE |
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Bakery |
Baked goods |
10-20mg/kg |
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Soft tortillas |
20 mg/kg |
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Mooncakes |
20 mg/kg |
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Beverage |
Fruit juices |
2-3 mg/kg |
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Culinary |
Canned foods |
6 mg/kg |
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Salad dressing |
20 mg/kg |
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Meat, poultry and fish |
Processed meat products |
200-300 mg/kg |
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Canned chopped meat, canned corned beef, cooked cured luncheon meat, cooked cured pork shoulder, biltong, frozen cooked-meat pie fillings |
6 mg/kg |
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Fish sausages |
6 mg/kg |
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Manufactured fish products, fish paste, fish roe and spawn |
6 mg/kg |
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Sausage, salami and hot dogs |
1 mg/dm2 |
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Dairy |
Cheese |
20 mg/kg |
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Cooked cheese |
2 mg/dm2 |
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Cottage cheese, cream cheese, process of blended cheese |
7 mg/kg |
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Cheshire, Edam, Gouda, Tilster, Limburger cheddar, Grated/shredded cheese |
2 mg/kg in rind; 10 mg/kg for surface application |
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Cheese rinds |
15 mg/kg |
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Hard and semi-hard paste cheeses |
1 mg/dm2 |
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Semi-hard cheese, and semi soft cheese |
20 mg/kg |
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Yoghurt |
5-10 mg/kg |
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Sour cream |
7 mg/kg |
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Fruits and vegetables |
Pineapple |
400 mg/kg |
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Mushroom |
200-400 mg/kg |
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Natamycin under Natap® brand is a food preservative that is approved and used in more than 50 countries around the world. The WHO, EFSA and FDA have evaluated Natamycin thoroughly and all list it as safe for human consumption.
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Geographic Area |
Approved food applications |
Max. dosage |
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Algeria |
Cheese rinds |
2.5 g/L |
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Argentina |
Hard and semi-hard paste cheeses |
1 mg/dm2 |
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Specified processed meats |
1 mg/dm2 |
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Australia & New Zealand |
Cheese rinds |
15 mg/kg |
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Uncooked fermented manufactured meat products |
Penetration 3-5mm |
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Bahrain |
Permitted food preservative |
No limit |
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Brazil |
Hard cheese |
2 mg/dm2 |
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Canada |
47 listed Cheese |
20 mg/kg |
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Grated/shredded cheese |
10 mg/kg |
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Chile |
Hard cheese |
12.5mg/kg |
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China |
Cheese, processed meat products, mooncakes, baked goods, fruit juices |
200-300 mg/kg |
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Colombia |
Cheese |
12.5 mg/kg |
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Costa Rica |
Pineapple |
400 mg/kg |
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Ecuador |
Cheese |
20 mg/kg |
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Egypt |
Cooked cheese |
2 mg/dm2 |
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Ecuador |
Cheese |
No limit |
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European Union |
Surface treatment of hard cheese and semi-hard cheese, dried sausage |
1 mg/dm2 |
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India |
Hard cheese |
2 mg/dm2 |
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Israel |
Specified cheese |
No limit |
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Jordan |
Permitted food additive |
No limit |
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Kuwait |
Permitted food additive |
No limit |
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Lebanon |
Permitted food additive |
No limit |
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Mauritius |
Hard cheese and semi-hard cheese, dried sausage |
1 mg/dm2; Penetration limit of 5 mm |
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Mercosur |
Cheese |
1 mg/dm2; 5 mg/kg; Penetration limit of 2 mm |
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Mexico |
Cheese |
0.002% |
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Morocco |
Cheese |
20 mg/kg |
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Processed meats |
20 mg/kg |
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Oman |
Specified cheese |
No limit |
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Paraguay |
Cheese |
No limit |
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Philippines |
Cheese |
No limit |
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Qatar |
Permitted food additive |
No limit |
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Saudi Arabia |
Food preservatives |
No limit |
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Singapore |
Cheese |
20 mg/kg |
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South Africa |
Fish sausages (to be applied to the outer inedible casing only) |
6 mg/kg |
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Manufactured fish products, fish paste, fish roe and spawn with exception of frozen fish and canned fish products |
6 mg/kg |
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Edam, Gouda, Tilster, limburger cheddar, Cheshire |
2 mg/kg in rind; 10 mg/kg for surface application |
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Cottage cheese, cream cheese, process of blended cheese, including cheese spread, process cheese preparations and soft cheese |
10 mg/kg for application to the surface of the cheese |
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Yoghurt |
10 mg/kg |
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Canned foods |
6 mg/kg |
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Manufactured meat products |
500 mg/kg on casing or 6 mg/kg in contents |
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Canned chopped meat, canned corned beef, cooked cured luncheon meat, cooked cured pork shoulder, biltong, frozen cooked-meat pie fillings |
6 mg/kg |
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Taiwan |
Hard, semi-hard cheese, dried, cured sausage |
20 mg/kg |
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Tunisia |
Hard, semi-hard cheese, and semi soft cheese, dried, cured sausage |
1 mg/dm2 |
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Turkey |
Hard, semi-hard, and semi soft cheese, dried, cured sausage, salami and hot dogs |
Penetration limit of 5mm |
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Ukraine |
Cheese |
20mg/kg |
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Uruguay |
Cheese |
20mg/kg |
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United Arab Emirates |
Permitted food additive |
No limit |
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United States |
Cuts and slices of cheese |
20 mg/kg |
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Nonstandard of identity yoghurt |
7 mg/kg |
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Nonstandard of identity cream cheese |
7 mg/kg |
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Cottage cheese |
7 mg/kg |
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Sour cream |
7 mg/kg |
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Soft tortillas |
20 mg/kg |
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Nonstandard of identity salad dressing |
20 mg/kg |
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Venezuela |
Specified cheese and sausage |
0.5% suspension |
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Vietnam |
Preservative |
No limit |
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Yemen |
Permitted food additive |
No limit |
