Natap®

Natamycin

Model NO.: 0101
  • Introduction
  • Features
  • Applications
  • Regulations

Fungus in food is a major challenge for global food manufacturers. Natamycin is permitted worldwide as a highly effective anti-fungal solution. Unlike most antimicrobials, Natamycin is effective at low concentrations and active over a wide pH range (3-9). Because natamycin is used at very low dosage (1-10 ppm), the cost-in-use may be comparable to synthetic preservatives and significantly lower than other natural mold inhibitors.

 

Natap® Natamycin is a naturally occurring anti-fungal 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 yeast and mould in food and beverage.

DESCRIPTION

Natap® Natamycin is a naturally occurring anti-fungal agent produced during fermentation by the bacterium “Streptomyces natalensis”.  It is recrystallized to achieve the optimal solubility to effectively eliminate the risk of yeast and mould in food and beverage.

 

KEY BENEFITS

 Growth inhibition of yeasts and moulds;

 Improved food safety by reducing mycotoxin production such as aflatoxin;

 Shelf life extension;

 More effective than conventional Natamycin due to the improved solubility from approximately 40 μg/ml to 70-80 μg/ml;

 Possible usage in fermented products due to no action against bacteria;

 Minimized influence in food texture, taste, odour, colour and nutritional value;

 Allergen-free and Non-GMO;

 Natural, friendly- labelling.

 

APPLICATION AREAS

Baked goods, Canned foods, Cheese and cheese rinds, Fruits, Fruit juices, Processed meat and fish products, Salad dressing, Sour cream, Yoghurt

 

DIRECTION FOR USE

The recommended dosage is 10-20 mg/kg.

 

Direct addition or surface treatment by spray or immersion.

 

The applied method of Natap® depends on the application for which it is intended. Please contact us for specific information.

 

COMPOSITION

Natamycin content (dried base w/w)

 95%

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

371 calories/100g

Protein

11.9 g/100g

Carbohydrate

81 g/100g

   -Sugar

<0.5 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

Natap® 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)

No

 ● 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

The regulations governing the use of Natap® vary considerably in the countries in which it is currently approved. Advice regarding the legal status of this product is available as appendix 1.

APPLICATIONS

MAX. DOSAGE

Bakery

 

Baked goods

10-20mg/kg

Soft tortillas

20 mg/kg

Mooncakes

20 mg/kg

Beverage

Fruit juices

2-3 mg/kg

Culinary

Canned foods

6 mg/kg

Salad dressing

20 mg/kg

Meat, poultry and fish

Processed meat products

200-300 mg/kg

Canned chopped meat, canned corned beef, cooked cured luncheon meat, cooked cured pork shoulder, biltong, frozen cooked-meat pie fillings

6 mg/kg

Fish sausages

6 mg/kg

Manufactured fish products, fish paste, fish roe and spawn

6 mg/kg

Sausage, 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, Tilster, Limburger cheddar, Grated/shredded cheese

2 mg/kg in rind; 10 mg/kg for surface application

Cheese rinds

15 mg/kg

Hard and semi-hard paste cheeses

1 mg/dm2

Semi-hard cheese, and semi soft cheese

20 mg/kg

Yoghurt

5-10 mg/kg

Sour cream

7 mg/kg

Fruits and vegetables

Pineapple

400 mg/kg

Mushroom

200-400 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

 

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