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- Introduction
- Applications
Natap® Natamycin is a natural occurring antifungal 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 yeasts and molds in food and beverages.
Natap® is up to 200-1,000 times more efficient than chemical preservatives. Natap® natamycin is effective at low concentrations (1-10 mg/kg) and active against most yeast and mold, but has no effect on bacteria, protozoa, or viruses. Food industries that rely on fermentation by bacteria have found natamycin to be very useful because it does not interfere with the fermentation or ripening processes. Most molds are inhibited at concentrations of 0.5 to 6.0 μg/ml, while most yeasts are inhibited at concentrations from 1.0 to 5.0 μg/ml. In addition, Natamycin has no or very little influence on organoleptic qualities and is not known to cause allergic or sensory reactions.
Natap® – effective inhibitor of Yeasts and Molds for:
|
Applications |
Dosage |
|
|
Bakery |
Baked goods |
10-20 mg/kg |
|
Soft tortillas |
20 mg/kg |
|
|
Mooncakes |
20 mg/kg |
|
|
Beverage |
Fruit juices |
2-3 mg/kg |
|
Culinary |
Canned foods |
6 mg/kg |
|
Salad dressings |
20 mg/kg |
|
|
Processed meat products |
200-300 mg/kg |
|
|
Canned chopped meat, canned corned beef, cooked cured luncheon meat, cooked cured pork shoulder, biltong, frowen cooked-meat pie fillings |
6 mg/kg |
|
|
Fish sausages |
6 mg/kg |
|
|
Manufactured fish products, fish paste, fish roe and spawn |
6 mg/kg |
|
|
Sausages, salami and hot dogs |
1 mg/dm2 |
|
|
Dairy |
Cheese |
20 mg/kg |
|
Cooked Cheese |
2 mg/dm2 |
|
|
Cottage cheese, cream cheese, process of blended cheese |
7 mg/kg |
|
|
Cheshire, Edam, Gouda, Tilsiter, Limburger cheddar, Grated / shredded cheese |
2 mg/kg in rind; 10 mg/kg for surface application |
|
|
Cheese rinds |
|
|
|
Hard / semi-hard paste cheese |
1 mg/dm2 |
|
|
Semi-hard cheese, and semi soft cheese |
5-10 mg/kg |
|
|
Yoghurt |
5-10 mg/kg |
|
|
Sour cream |
7 mg/kg |
|
|
Fruits and |
Pineapples |
400 mg/kg |
|
Mushrooms |
150 mg/kg |
|
APPLICATION AREAS
Select typical case studies
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.
|
Geographic Area |
Approved food applications |
Max. dosage |
|
Algeria |
Cheese rinds |
2.5 g/L |
|
Argentina |
Hard and semi-hard paste cheeses |
1 mg/dm2 |
|
Specified processed meats |
1 mg/dm2 |
|
|
Australia & New Zealand |
Cheese rinds |
15 mg/kg |
|
Uncooked fermented manufactured meat products |
Penetration 3-5mm |
|
|
Bahrain |
Permitted food preservative |
No limit |
|
Brazil |
Hard cheese |
2 mg/dm2 |
|
Canada |
47 listed Cheese |
20 mg/kg |
|
Grated/shredded cheese |
10 mg/kg |
|
|
Chile |
Hard cheese |
12.5mg/kg |
|
China |
Cheese, processed meat products, mooncakes, baked goods, fruit juices |
200-300 mg/kg |
|
Colombia |
Cheese |
12.5 mg/kg |
|
Costa Rica |
Pineapple |
400 mg/kg |
|
Ecuador |
Cheese |
20 mg/kg |
|
Egypt |
Cooked cheese |
2 mg/dm2 |
|
Ecuador |
Cheese |
No limit |
|
European Union |
Surface treatment of hard cheese and semi-hard cheese, dried sausage |
1 mg/dm2 |
|
India |
Hard cheese |
2 mg/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 |
1 mg/dm2; Penetration limit of 5 mm |
|
Mercosur |
Cheese |
1 mg/dm2; 5 mg/kg; Penetration limit of 2 mm |
|
Mexico |
Cheese |
0.002% |
|
Morocco |
Cheese |
20 mg/kg |
|
Processed meats |
20 mg/kg |
|
|
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 |
20 mg/kg |
|
South Africa |
Fish sausages (to be applied to the outer inedible casing only) |
6 mg/kg |
|
Manufactured fish products, fish paste, fish roe and spawn with exception of frozen fish and canned fish products |
6 mg/kg |
|
|
Edam, Gouda, Tilster, limburger cheddar, Cheshire |
2 mg/kg in rind; 10 mg/kg for surface application |
|
|
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 |
|
|
Yoghurt |
10 mg/kg |
|
|
Canned foods |
6 mg/kg |
|
|
Manufactured meat products |
500 mg/kg on casing or 6 mg/kg in contents |
|
|
Canned chopped meat, canned corned beef, cooked cured luncheon meat, cooked cured pork shoulder, biltong, frozen cooked-meat pie fillings |
6 mg/kg |
|
|
Taiwan |
Hard, semi-hard cheese, dried, cured sausage |
20 mg/kg |
|
Tunisia |
Hard, semi-hard cheese, and semi soft cheese, dried, cured sausage |
1 mg/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 |
20 mg/kg |
|
Nonstandard of identity yoghurt |
7 mg/kg |
|
|
Nonstandard of identity cream cheese |
7 mg/kg |
|
|
Cottage cheese |
7 mg/kg |
|
|
Sour cream |
7 mg/kg |
|
|
Soft tortillas |
20 mg/kg |
|
|
Nonstandard of identity salad dressing |
20 mg/kg |
|
|
Venezuela |
Specified cheese and sausage |
0.5% suspension |
|
Vietnam |
Preservative |
No limit |
|
Yemen |
Permitted food additive |
No limit |
