DESCRIPTION

Natalac™ Natamycin is a naturally occurring anti-fungal agent produced during fermentation by the bacterium “Streptomyces natalensis” and blended with lactose.  It is used to effectively eliminate the risk of yeast and mould in dairy products.

KEY BENEFITS

● Effective against yeast and moulds

● Reduce fungal mycotoxin production

● Extended shelf life

● Has no effect on bacteria and starter culture in fermented process

● No change in taste, odour, colour and flavour

● Cost efficiency than chemical preservatives at much lower dosage

● Natural, friendly- labelling.

APPLICATION AREAS

Applications

Max. dosage

Dairy

Cheese

20 mg/kg

Cooked cheese

4 mg/dm²

Cottage cheese, cream cheese, process of blended cheese

14 mg/kg

Cheshire, Edam, Gouda, Tilster, Limburger cheddar, Grated/shredded cheese

4 mg/kg in rind; 20 mg/kg for surface application

Cheese rinds

30 mg/kg

Hard and semi-hard paste cheeses

2 mg/dm²

Semi-hard cheese, and semi soft cheese

40 mg/kg

Yoghurt

20 mg/kg

Sour cream

14 mg/kg

DIRECTION FOR USE

● Natalac™ may either be added to brine, used as an aqueous suspension for dipping of cheeses or added to polyvinyl acetate used to coat the cheese.

● Direct addition in yoghurt.

*Please contact us for specific information.

COMPOSITION

Natamycin assay (on dry basis w/w)

 ≥50%

Lactose (w/w)

 ≤50%

Loss on drying (w/w)

≤8%

*The exact percentage variations may occur from batch to batch.

HEAVY METALS

Arsenic (mg/kg)

≤3

Lead (mg/kg)

≤2

Mercury (mg/kg)

≤1

MICROBIOLOGICAL SPECIFICATIONS

Total plate count (/g)

≤100

E. Coli (/g)

Absent

Salmonella (/g)

Absent

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

100 mesh>90%

*Appearance variations may occur from batch to batch.

NUTRITIONAL DATA

Approximate values for Nutrition labelling per 100g.

Contribution to energy level is insignificant at recommended usage levels.

Energy

374 calories/100g

Protein

5.9 g/100g

Carbohydrate

818g/100g

   -Sugar

<46 g/100g

Fat

<0.1 g/100g

-Saturated fat

<0.1 g/100g

-Trans. fat

<0.1 g/100g

Total dietary fiber

59.5 g/100g

Vitamin A

<10 μg /100g

Vitamin C

12.5 mg/100g

Ash

<0.5 g/100g

PACKAGING

Natalac™ 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.

STORAGE CONDITIONS

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.

ALLERGENS

Components

Yes / No

 ● Peanut or its derivatives

No

 ● Tree nuts, macadamia nuts, pecans, pine nuts, pistachios and walnuts or their derivatives

No

 ● Sesame or its derivatives

No

 ● Eggs or its derivatives

No

 ● Fish or its derivatives

No

 ● Crustaceans and shellfish or their derivative

No

 ● Soy or its derivatives

No

 ● Wheat, triticale or their derivatives

No

 ● Mustard or its derivatives

No

 ● Milk or its derivatives (e.g. Lactose)

Yes

 ● Sulphites

No

COUNTRY OF ORIGIN

Belgium

CERTIFIED- STATUS

The product is certified by KOSHER, HALAL and ISO22000:2005.

GMO STATUS

According to regulations Ec No. 1829/2003 and 1830/2003.

Microorganisms used for the production of this product are not genetically modified.

REGULATIONS

Natamycin under Natalac™ 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

5 g/L

Argentina

Hard and semi-hard paste cheeses

2 mg/dm²

Australia & New Zealand

Cheese rinds

30 mg/kg

Bahrain

Permitted food preservative

No limit

Brazil

Hard cheese

4 mg/dm²

Canada

47 listed Cheese

40 mg/kg

Grated/shredded cheese

20 mg/kg

Chile

Hard cheese

25 mg/kg

China

Cheese

200-300 mg/kg

Colombia

Cheese

25mg/kg

Ecuador

Cheese

40 mg/kg

Egypt

Cooked cheese

2 mg/dm²

Ecuador

Cheese

No limit

European Union

Surface treatment of hard cheese and semi-hard cheese

2 mg/dm²

India

Hard cheese

4 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

2 mg/dm²; Penetration limit of 10 mm

Mercosur

Cheese

2 mg/dm²; 10 mg/kg; Penetration limit of 4 mm

Mexico

Cheese

0.004%

Morocco

Cheese

40 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

40 mg/kg

South Africa

Edam, Gouda, Tilster, limburger cheddar, Cheshire

4 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

20 mg/kg for application to the surface of the cheese

Yoghurt

20 mg/kg

Taiwan

Hard, semi-hard cheese

40 mg/kg

Tunisia

Hard, semi-hard cheese, and semi soft cheese

2 mg/dm²

Turkey

Hard, semi-hard, and semi soft cheese

Penetration limit of 10 mm

Ukraine

Cheese

40mg/kg

Uruguay

Cheese

40mg/kg

United Arab Emirates

Permitted food additive

No limit

United States

Cuts and slices of cheese

40 mg/kg

Nonstandard of identity yoghurt

14 mg/kg

Nonstandard of identity cream cheese

14 mg/kg

Cottage cheese

14 mg/kg

Sour cream

14 mg/kg

Venezuela

Specified cheese

1% suspension

Vietnam

Preservative

No limit

Yemen

Permitted food additive

No limit