Natamycin is a natural antifungal agent derived from the fermentation of Streptomyces natalensis. It not only broadly and highly effectively inhibits the growth of various moulds and yeasts, but also inhibits the production of their toxins. It can be widely used in food preservation and as an anti-fungal treatment, including dairy, baked goods, and meat products.

Advantage:

• Effectively inhibit various molds and yeasts,and also formation of fungal toxins,Natamycin is one of the most potent antifungal preservatives
• No influence on the natural fermentation of yoghurt, cheese, raw ham, dry sausage, etc
• Low solubility in water and in most organic solvents
• Work well on the surfaces of food
• Wide pH range: 3-9

 

FAQs

1, What is your optional Spec. For natamycin?

Normally we offer following different type of natamycin:

natamycin powder(40%, 50%,95%)

Liquid natamycin

Water-soluble natamycin

USP grade natamycin

2, What bases you have for 40% or 50% natamycin powder?

For 50% natamycin, we have three different bases for your choice, NaCl(Salt), Glucose (dextrose)and Lactose.

3, How to choose the bases for 40% or 50% natamycin powder?

The selection of bases is based on one principle, which is not to affect the flavor of the product itself.For example, if you want to use it for meat products, you should choose salt(NaCl) base.

4, Under what circumstances must I choose water-soluble natamycin?

Natamycin’s own properties determine that it is insoluble in water, so we use the embedding method to produce water-soluble natamycin. If your product requires absolute clarity or no residue, you must choose water-soluble natamycin. For other general applications, ordinary natamycin is recommended first because it is more cost-effective.