Natamycin 50% in Lactose
Natamycin 50% in Lactose Is composed of:
Natamycin min. 50%
Water max. 8%
Salt approximately 42%
All percentages are by weight.
Natamycin are effective anti-microbial agents. Using Natamycin as food preservatives can:
1.Enhance the quality of food product, and significantly extend the shelf life of foods by preventing yeast and mould spoilage.
2.Reduce product being recalled resulting from spoilage (and reduces manufacturing costs).
3.Replace or partial replace chemical preservatives and meet consumer demand for food preserved with natural ingredients.
4.Have no adverse flavour to foods.
5.Have stronger inhibitability compared to sorbic acid.
6.Prevent formation of potentially carcinogenic mycotoxins.
7.Cover a very broad spectrum of activity -- most yeasts and moulds are sensitive to very low levels of the preservative (<1 - 20 ppm).
8.Do not act against bacteria .This makes it useful for food products such as cheese and dry sausages in which bacteria are key to the ripening process.
9.Remain on food surface for a long time where contamination usually occurs.
10.Be proven to be a safe antimycotic agent.
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