info@dayanarman.com
021-44130192 ، 021-44130346 ، 021-44362477
info@dayanarman.com
021-44130192 ، 021-44130346 ، 021-44362477
Yes, natamycin is a completely natural preservative, whose active component is in fact an antifungal polyene macrolide.
Natamycin 50% is a combination of natamycin and lactose as a carrier, used to prevent the growth of mold and yeast in the food industry. Natamycin 50%, whose active component is an antifungal polyene macrolide and a combination of natamycin and lactose, has high performance against all fungi, including molds and yeasts.
Natamycin 50% is effective at low concentrations and controls toxins produced by fungi, and is effective over a wide pH range (3–9) and has good heat stability. Natamycin 50% is an anti-mold and anti-yeast agent.
A strong mold and yeast inhibitor of natural origin. Extends product shelf life. Cost-effective and environmentally friendly. Prevents the growth of strains resistant to natamycin. Non-allergenic.
Learn more about natamycin:
Natamycin has antifungal activity against all molds and yeasts. The antifungal power of natamycin is 500 times greater than sorbic acid, so that a very small amount of natamycin can exhibit its antifungal effect. Typically, the growth of most molds and yeasts is limited with about 0.1 to 0.6 ppm of natamycin, and only a few molds require a higher natamycin dose of about 10 to 25 ppm for complete inhibition. The best pH range for natamycin activity is 3 to 9. Natamycin has no effect on the nutritional value, appearance, color, taste or texture of food. Natamycin is effective for various food products, but it is important to note that natamycin has no effect on bacteria. Below we will introduce some applications of natamycin: 1- Eliminating mold growth on the surface of cheeses 2- Various mooncakes and moist cakes 3- Bread, cakes and baked foods 4- Meat products, jam, jelly, marinated foods such as fish, chicken and poultry 5- Various salad dressings and soy sauce 6- Juices and beverages
Natamycin can prevent the growth of molds during cheese ripening and also prevent the production of mycotoxins (toxins) by molds. During the cheese ripening stage, natamycin prevents the growth of molds on the surface of the cheese and, consequently, prevents undesirable structural and flavor changes caused by molds, and the most important advantage of natamycin is that it has no effect on the ripening process of the cheese.
1- Spray a 0.05% to 0.28% natamycin solution on the surface of the cheese. 2- Immerse brined cheese in a 0.28% to 2% natamycin solution for 4 minutes. 3- Mix the cheese coating with 0.05% natamycin.
Mooncakes are highly nutritious, and their structure in terms of surface, filling and moisture is very ideal for mold growth. Natamycin has an excellent effect in preventing mold growth on the surface of mooncakes, which is usually achieved by spraying a 0.02% to 0.04% natamycin solution on the cake surface. Natamycin in bread and cakes (baked foods): To prevent mold growth in various cakes, pre-baked doughs and breads, it is best to spray a 100 to 500 ppm natamycin solution on the product surface, which has an excellent effect..
Spraying or immersing meat products in a natamycin solution at 4 mg per square centimeter of product surface has a significant effect on eliminating molds. Spraying or immersing sausage casings with a natamycin suspension of 0.05% to 0.2% (w/v) greatly increases the shelf life of the product. Natamycin is suitable for all meat products such as grilled meats, grilled duck, products made from fish, and dried fish.
Salad dressings are among high-fat foods and very suitable for mold growth, especially in summer. The addition of 10 ppm natamycin prevents the growth of molds, yeasts and associated microorganisms.
The addition of 15 ppm natamycin prevents mold growth, and a combination of natamycin and nisin shows a much higher performance in this application.
Different types of fruit juices are rich in sugars and organic acids, and yeasts grow easily in them. Natamycin, with its strong activity, increases the stability of product properties during shelf life.
Natamycin in grape juice: 20 ppm natamycin prevents the fermentation process caused by yeasts in grape juice, and 100 ppm completely stops the fermentation process. Natamycin in orange juice: Under normal conditions, orange juice spoils within one week, and the use of 1.25 ppm natamycin can extend shelf life and maintain orange juice quality up to 8 weeks at 4 to 20°C. Also, 10 ppm natamycin prevents yeast growth in orange juice concentrate at 10°C, but in this case the natamycin dose must be increased to 20 ppm to achieve longer shelf life at room temperature. Natamycin in apple juice: 30 ppm natamycin can prevent fermentation for 6 weeks without any change in the taste and flavor of apple juice. Natamycin in tomato juice: 70 ppm natamycin has a remarkable effect in preventing the growth of molds and yeasts in this product.
Natamycin in cooked rice, smoked bread, desserts, vinegar, beer and wine, etc. has a strong effect in preventing the growth of molds and yeasts. In addition, adding 5 to 10 ppm natamycin to acidophilus milk increases its shelf life up to 4 weeks. Natamycin 50 percent (Natamycin 50%)
To purchase original Turkish natamycin and French natamycin, please contact the company numbers, or place your request via online ordering of the desired product. Our experts will contact you as soon as possible for coordination.
The quality of natamycin is very high due to direct and intermediary-free import, and it is available to customers in two types: Natamycin 50% and Natamycin 99%.
