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DESCRIPTION
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Natap® Natamycin is a naturally occurring antifungal agent produced during fermentation by the bacterium “Streptomyces natalensis”. It is recrystallized to achieve the optimal solubility to effectively eliminate the risk of Yeasts and Molds in foods and beverages.
KEY BENEFITS
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• Growth inhibition of yeasts and molds
• Improves food safety by reducing mycotoxin production (e.g. aflatoxin) • Shelf-life extension • Natural and consumer-friendly label APPLICATION AREAS
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Food categories
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Food items
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Max. dosage
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Bakery
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Breads, Mooncakes, Pastries, Tortillas
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20 mg/kg
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Beverage
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Non-alcoholic beverages
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20 mg/kg
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Culinary
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Canned foods
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12 mg/kg
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Salad dressings
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40 mg/kg
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Dairy
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Cheeses
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20 mg/kg
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Cheese analogues
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40 mg/kg
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Cooked paste cheeses
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4 mg/dm2
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Cottage cheese, cream cheese, Melted cheese
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14 mg/kg
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Edam, Gouda, Cheddar
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4 mg/kg in rind or
20 mg/kg on the surface
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Powdered or shredded cheeses
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30 mg/kg
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Hard/semi-hard rind cheeses
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2 mg/dm
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Yoghurt
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20 mg/kg
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Sour creams
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14 mg/kg
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Fruit & vegetables
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Fruit and vegetable whole and pulp
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20 mg/kg
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Meat & Poultry
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Processed, cured, dried, sliced and salted meat products
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12 mg/kg
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Fish & Seafood
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Processed fish or shellfish, Fish pastes
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12 mg/kg
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REGULATIONS
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Natamycin under Natap® brand, an approved global food preservative, is deemed safe by the WHO, EFSA, and FDA. In the European regulation on food additives, it is recognized as a preservative (E235) for surface treatment of cheeses and cured sausages. Labeling requirements vary, with E numbers in Europe and alternative names such as Natamycin or Pimaricin in other regions.
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MICROORGANISMS
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MIC (mg/kg)
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YEASTS
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Brettanomyces bruxellensis
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1.5
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Candida spp.
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1.5~3.0
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Candida vini
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1
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Hansenula polymorpha
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1
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Kloeckera apiculata
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3
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Saccharomyces spp.
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1 - 2.5
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MOLDS
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Aspergillus spp.
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0.63-10
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Botrytis cinerea
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1-25
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Fusarium spp.
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10
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Gtoeospodum album
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2.5
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Mucor mucedo
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1.2-5
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Penicillium spp.
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0.6-13
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Rhizopus oryzae 4758
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10
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