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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.
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DESCRIPTION |
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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. |
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KEY BENEFITS |
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● 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. |
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APPLICATION AREAS |
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Applications |
Max. dosage |
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Dairy |
Cheese |
20 mg/kg |
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Cooked cheese |
4 mg/dm2 |
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Cottage cheese, cream cheese, process of blended cheese |
14 mg/kg |
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Cheshire, Edam, Gouda, Tilster, Limburger cheddar, Grated/shredded cheese |
4 mg/kg in rind; 20 mg/kg for surface application |
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Cheese rinds |
30 mg/kg |
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Hard and semi-hard paste cheeses |
2 mg/dm2 |
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Semi-hard cheese, and semi soft cheese |
40 mg/kg |
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Yoghurt |
20 mg/kg |
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Sour cream |
14 mg/kg |
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DIRECTION FOR USE |
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● 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. |
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COMPOSITION |
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Natamycin assay (on dry basis w/w) |
≥50% |
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Lactose (w/w) |
≤50% |
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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 |
374 calories/100g |
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Protein |
5.9 g/100g |
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Carbohydrate |
818g/100g |
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-Sugar |
<46 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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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. |
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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) |
Yes |
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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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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. |
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Applications |
Max. dosage |
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Dairy |
Cheese |
20 mg/kg |
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Cooked cheese |
4 mg/dm2 |
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Cottage cheese, cream cheese, process of blended cheese |
14 mg/kg |
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Cheshire, Edam, Gouda, Tilster, Limburger cheddar, Grated/shredded cheese |
4 mg/kg in rind; 20 mg/kg for surface application |
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Cheese rinds |
30 mg/kg |
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Hard and semi-hard paste cheeses |
2 mg/dm2 |
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Semi-hard cheese, and semi soft cheese |
40 mg/kg |
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Yoghurt |
20 mg/kg |
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Sour cream |
14 mg/kg |
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* 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.
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Geographic Area |
Approved food applications |
Max. dosage |
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Algeria |
Cheese rinds |
5 g/L |
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Argentina |
Hard and semi-hard paste cheeses |
2 mg/dm2 |
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Australia & New Zealand |
Cheese rinds |
30 mg/kg |
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Bahrain |
Permitted food preservative |
No limit |
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Brazil |
Hard cheese |
4 mg/dm2 |
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Canada |
47 listed Cheese |
40 mg/kg |
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Grated/shredded cheese |
20 mg/kg |
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Chile |
Hard cheese |
25 mg/kg |
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China |
Cheese |
200-300 mg/kg |
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Colombia |
Cheese |
25mg/kg |
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Ecuador |
Cheese |
40 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 |
2 mg/dm2 |
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India |
Hard cheese |
4 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 |
2 mg/dm2; Penetration limit of 10 mm |
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Mercosur |
Cheese |
2 mg/dm2; 10 mg/kg; Penetration limit of 4 mm |
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Mexico |
Cheese |
0.004% |
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Morocco |
Cheese |
40 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 |
40 mg/kg |
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South Africa |
Edam, Gouda, Tilster, limburger cheddar, Cheshire |
4 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 |
20 mg/kg for application to the surface of the cheese |
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Yoghurt |
20 mg/kg |
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Taiwan |
Hard, semi-hard cheese |
40 mg/kg |
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Tunisia |
Hard, semi-hard cheese, and semi soft cheese |
2 mg/dm2 |
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Turkey |
Hard, semi-hard, and semi soft cheese |
Penetration limit of 10 mm |
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Ukraine |
Cheese |
40mg/kg |
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Uruguay |
Cheese |
40mg/kg |
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United Arab Emirates |
Permitted food additive |
No limit |
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United States |
Cuts and slices of cheese |
40 mg/kg |
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Nonstandard of identity yoghurt |
14 mg/kg |
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Nonstandard of identity cream cheese |
14 mg/kg |
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Cottage cheese |
14 mg/kg |
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Sour cream |
14 mg/kg |
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Venezuela |
Specified cheese |
1% suspension |
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Vietnam |
Preservative |
No limit |
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Yemen |
Permitted food additive |
No limit |
