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- Introduction
- Applications
The growth of unwanted molds in cheeses and sausages surfaces may make them unfit for human consumption. Unsuitable storage conditions, such as high humidity and temperature, can affect the microbial stability of such products by favoring the germination and growth of molds in their superficies.
Natanacl™ Natamycin is a naturally occurring antifungal agent produced during fermentation by the bacterium “Streptomyces natalensis” and blended with sodium chloride. It can effectively eliminate the risk of yeasts and molds in dairy and meat products. Natanacl™ may either be added to brine or used as an aqueous suspension for dipping or coating for the intended foods.
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Applications |
Max. dosage |
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Culinary |
Canned foods |
12 mg/kg |
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Salad dressing |
40 mg/kg |
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Meat, poultry and fish |
Processed meat products |
400-600 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 |
12 mg/kg |
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Fish sausages |
12 mg/kg |
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Manufactured fish products, fish paste, fish roe and spawn |
12 mg/kg |
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Sausage, salami and hot dogs |
2 mg/dm2 |
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Dairy |
Cheese |
40 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; 10 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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*Natanacl™ may either be added to brine, used as an aqueous suspension for dipping or coating for the intended foods. Please contact us for specific information. |
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DESCRIPTION |
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Natanacl™ Natamycin is a naturally occurring anti-fungal agent produced during fermentation by the bacterium “Streptomyces natalensis” and blended with sodium chloride. 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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Culinary |
Canned foods |
12 mg/kg |
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Salad dressing |
40 mg/kg |
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Meat, poultry and fish |
Processed meat products |
400-600 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 |
12 mg/kg |
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Fish sausages |
12 mg/kg |
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Manufactured fish products, fish paste, fish roe and spawn |
12 mg/kg |
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Sausage, salami and hot dogs |
2 mg/dm2 |
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Dairy |
Cheese |
40 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; 10 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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Natanacl™ may either be added to brine, used as an aqueous suspension for dipping or coating for the intended foods. 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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Sodium chloride (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 |
391 calories/100g |
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Protein |
5.4 g/100g |
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Carbohydrate |
892 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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Natanacl™ 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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Natamycin under Natanacl™ 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 |
5 g/L |
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Argentina |
Hard and semi-hard paste cheeses |
2 mg/dm2 |
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Specified processed meats |
2 mg/dm2 |
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Australia & New Zealand |
Cheese rinds |
30 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 |
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 |
50 mg/kg |
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China |
Cheese, processed meat products |
400-600 mg/kg |
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Colombia |
Cheese |
25 mg/kg |
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Ecuador |
Cheese |
50 mg/kg |
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Egypt |
Cooked cheese |
4 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 |
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, dried sausage |
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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Processed meats |
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 |
Fish sausages |
12 mg/kg |
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Manufactured fish products, fish paste, fish roe and spawn with exception of frozen fish and canned fish products |
12 mg/kg |
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Edam, Gouda, Tilster, limburger cheddar, Cheshire |
4 mg/kg in rind; 20 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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Manufactured meat products |
1000 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 |
12 mg/kg |
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Taiwan |
Hard, semi-hard cheese, dried, cured sausage |
40 mg/kg |
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Tunisia |
Hard, semi-hard cheese, and semi soft cheese, dried, cured sausage |
2 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 |
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 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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Soft tortillas |
40 mg/kg |
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Nonstandard of identity salad dressing |
40 mg/kg |
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Venezuela |
Specified cheese and sausage |
1% suspension |
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Vietnam |
Preservative |
No limit |
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Yemen |
Permitted food additive |
No limit |
