BioShield™ HG-Nata (Natamycin)
Product Information
Natamycin is a natural antimicrobial peptide produced by the strains of Streptomyces natalensis that is often used as a bio preservative to prevent yeast and mold growth. It is free of odor and color.
Chemical Formula: C33H47NO13
CAS Number: 7681-93-8
INS Number: 235
Appearance: White to creamy-white crystalline powder
CAS Number: 7681-93-8
INS Number: 235
Appearance: White to creamy-white crystalline powder
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.
| Country | Permitted Level | Application |
|---|---|---|
| EU | 1 mg/dm2 | Surface treatment of hard, semihard, and semisoft cheeses and dried and cured sausages |
| United States | ≤ 20 g/kg | Applied on cheese |
| Canada | ≤ 20 ppm | Cheese |
| Canada | ≤ 10 ppm | Shredded/grated cheese |
| Australia | 15 mg/kg | Cheese and cheese products |
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