Natalac™

Natamycin-lactose blends

Model NO.: 0103

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Introduction
Features
Applications
Regulations

Yeast and mold growth may be produced in cheese, rendering it unfit for human consumption. Therefore, during ripening, cheeses are protected against development of mold by coating of their surfaces a protective layer.

Natalac™, containing min. 50% natamycin produced by fermentation using a strain of “Streptomyces natalensis”, has considerably facilitated protection of cheeses against yeast and mould growth during ripening. "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.

*Natamycin, at a concentration considerably lower than other known fungicides, destroys both mold hyphae and spores. The inhibitory concentration of sorbate is as high as 300 mg/dm² of cheese surface, while the permissible concentration of natamycin is only 2 mg/dm². Sorbate diffuses into cheese and affects its organoleptic properties, whereas the migration of natamycin is negligent, and when used in polyvinyl acetate, it remains on a surface of the cheese.

Description	Natalac™ is specifically produced for antimycotic treatment of dairy products based on natamycin produced by fermentation using a strain of “Streptomyces natalensis” and blended with lactose.
Key benefits	- Prevention against yeast and moulds - Safety improvement by reducing fungal mycotoxin production - Shelf life extension - Natural, consumer-friendly labeling
Usage level	The recommended dosage is range of 10-20 mg/kg for yoghurt. 20-80 mg/kg for Cheese.
Directions for use	Direct addition in yoghurt. Surface treatment on cheese by spray or immersion. Please contact us for specific information.
Composition	Natamycin content (w/w)	≥50%
Composition	Lactose (w/w)	≤50%
Heavy metals	Lead (mg/kg)	≤2
Microbiological specification	Total plate count (/g)	≤100
	Escherichia coli (/25g)	Absent
	Salmonella (/25g)	Absent
Physical/Chemical specifications	Appearance	White to creamy-white crystalline powder
	pH of 1% aqueous solution	5.5-7.5
	Identification	Appear positive reaction
	Sulphated ash (w/w)	≤0.5%
	Loss on drying ( w/w)	≤8.0%
Nutritional data	Approximate values for Nutrition labelling per 100g.
	Contribution to energy level is insignificant at recommended usage levels.
	Energy	361calories/100g
	Protein	NA
	Carbohydrate	95g/100g
	-of which sugars	≤51g/100g
	Fat	NA
	Ash	0.5g/100g
Packaging	Natalac™ is available in 500gr/bottle or 20kg/jerrycan 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.
Regulations	Natalac™ is labeled as Natamycin and lactose, the ingredients of which are approved as GRAS by FDA, USA. The regulations governing the use of Natalac™ vary considerably in the countries in which it is currently approved. Advice regarding the legal status of this product is available on request.
Country of origin	Belgium
Kosher status	This product is certified by OK Kosher.
Halal status	This product is certified for HALAL certification.
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)	Y
	Sulphites	N

Products			Applications				Solutions
Code	Trademark	Labelled as	Food categories		Typical cases		Shelf-life diagnostics	Rec. dosage
0103	Natalac^®	Natamycin, lactose	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 flavoured- yogurt	Anti-yeast and mold	20 mg/kg

APPLICATION AREAS

Select typical case studies

Hard cheese

5.1.2.8 Yogurt

Geographic Area	Approved food applications	Max. dosage （Based on Natamycin)
Algeria	Cheese rinds	2.5g/L
Argentina	Hard and semi-hard paste cheeses	1mg/dm²
Australia	Cheese rind	15mg/kg
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	200-300mg/kg
Colombia	Cheese	12.5mg/kg
Ecuador	Cheese	20mg/kg
Egypt	Cooked cheese	2mg/dm²
Ecuador	Cheese	10mg/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
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	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
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
Venezuela	Specified cheese and sausage	0.5% suspension
Vietnam	Preservative	No limit
Yemen republic	Permitted food additive	No limit

Natalac™

APPLICATION AREAS

Select typical case studies

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