BioShield™ Natamycin
Product Information
Natamycin is a natural antimicrobial peptide produced by the strains of Streptomyces natalensis that is oftenused as a biopreservative to prevent yeast and mold growth. It is free of odor and color.
Chemical Formula: C33H47013N
CAS Number: 7681-93-8
E Number: 235
pH: 5.0-7.5
Appearance: White to creamy-white crystalline powder
Standard: GB 25532-2010
Chemical Formula: C33H47013N
CAS Number: 7681-93-8
E Number: 235
pH: 5.0-7.5
Appearance: White to creamy-white crystalline powder
Standard: GB 25532-2010
Applications
Natamycin is commonly used as a natural preservative in many varies cheese product, it can be coated, sprayed and directly added into cheese and processed cheese. Natamycin is also used in meat and fish products, cake, sauces and beverages, etc.
| Item | Index |
|---|---|
| Color | White to creamy yellow crystalline powder |
| Smell | Almost odorless |
| Natamycin (on a dry basis), w/% | 95 |
| PH | 5.0-7.5 |
| Specific rotation am (20 °C, D)/[(°). dm2. kg-1] | +250 ~ +295 |
| Drying loss, w/% ≤ | 8.0 |
| Burning residue, w/% ≤ | 0.5 |
| (Pb)/ (mg/kg) | 2 |
| Food Category No. | Food Name | Maximum Usage (g/kg) | Note |
|---|---|---|---|
| 01.06 | cheese | 0.3 | Liquid spray or immersion, residual amount less than 10mg/kg |
| 07.02 | pastry | 0.3 | surface use, suspension spray or immersion, residual amount less than 10mg/kg |
| 08.03.1 | Sauce and braised products | 0.3 | surface use, suspension spray or immersion, residual amount less than 10mg/kg |
| 08.03.02 | Smoked, roasted, grilled meat | 0.3 | surface use, suspension spray or immersion, residual amount less than 10mg/kg |
| 08.02.03 | Fried meat | 0.3 | surface use, suspension spray or immersion, residual amount less than 10mg/kg |
| 08.02.04 | Western ham (Smoked, smoked, cooked ham) | 0.3 | surface use, suspension spray or immersion, residual amount less than 10mg/kg |
| 08.04.05 | Meat enema | 0.3 | surface use, suspension spray or immersion, residual amount less than 10mg/kg |
| 08.04.06 | Fermented meat products | 0.3 | surface use, suspension spray or immersion, residual amount less than 10mg/kg |
| 12.10.02.01 | Mayonnaise, salad dressing | 0.02 | residual amount less than 10mg/kg |
| 14.02.01 | Fruit and vegetable juice (pulp) | 0.3 | spray or immersion, residual amount less than 10mg/kg kg |
| 15.03 | Fermented vine | 0.01g/L |
Scientific Data
L. monocytogenes
Sara, A. E., Ekbal, M. A. I., Adham, M. A., Hamdi, A. M., & Department of Food Control, Faculty of Veterinary
Medicine, Benha University. (2014). The role of natamycin fortification to extend shelf life of plain yoghurt. BENHA
VETERINARY MEDICAL JOURNAL, 27–2, 140–149. https://www.bvmj.bu.edu.eg/issues/27-2/13.pdf
Addition of BioShield™ Natamycin to CheeseProved to Maintain Good Food Quality
Cheese with 0.002g/kg BioShield™
Natamycin after 21 days
at room temperature
Cheese without BioShield™
Natamycin after 21 days
at room temperature