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Natalacto50™ Natamycin is a natural and efficient food preservation functioning as an anti-fungal agent formed during fermentation by the bacterium “Streptomyces natalensis”.

 

Natalacto50™ contains min. 50% natamycin mixed in lactose. Natalacto50™ is effectively used to eliminate the risk of yeast and molds during dairy food processing. 

Key benefits: Extend shelf life of your dairy products by eliminating the risk of yeast and molds in the fight against food spoilage. The applications of Natalacto50™ leaves no change in smell, color or taste of food products. Natalacto50™ remains stable at a wide pH range (3-9) making it a very versatile food preservative. The products is very effective at low dosages between 4-40 ppm. This translates into 4 to 40 mg of Natamycin in 1 kg of a final product.

Application: Natamycin is one of the globally permitted food preservatives to protect a wide variety of products such as yogurt, cheese, beverages, fermented meat, and baked goods against yeasts and molds. The recommended dosages of Natalacto50™ is in the range 4-40 mg per kg or liter. Exact dosage cannot be stated as it depends on the nature of the product for which it is intended.

Regulations:

Country
Approved applications
Max. dosage
Algeria
Cheese rinds
5 g/L
Argentina
Hard and semi-hard paste cheeses
2 mg/dm2
Australia & New Zealand
Cheese rinds
30 mg/kg
Bahrain
Permitted food preservative
No limit
Brazil
Hard cheese
4 mg/dm2
Canada
47 listed Cheese
40 mg/kg
Grated/shredded cheese
20 mg/kg
Chile
Hard cheese
25 mg/kg
China
Cheese
200-300 mg/kg
Colombia
Cheese
25mg/kg
Ecuador
Cheese
40 mg/kg
Egypt
Cooked cheese
2 mg/dm2
Ecuador
Cheese
No limit
European Union
Surface treatment of hard cheese and semi-hard cheese
2 mg/dm2
India
Hard cheese
4 mg/dm2
Israel
Specified cheese
No limit
Jordan
Permitted food additive
No limit
Kuwait
Permitted food additive
No limit
Lebanon
Permitted food additive
No limit
Mauritius
Hard cheese and semi-hard cheese
2 mg/dm2; Penetration limit of 10 mm
Mercosur
Cheese
2 mg/dm2; 10 mg/kg; Penetration limit of 4 mm
Mexico
Cheese
0.004%
Morocco
Cheese
40 mg/kg
Oman
Specified cheese 
No limit
Paraguay
Cheese
No limit
Philippines
Cheese
No limit
Qatar
Permitted food additive
No limit
Saudi Arabia
Food preservatives
No limit
Singapore
Cheese
40 mg/kg
South Africa
Edam, Gouda, Tilster, limburger cheddar, Cheshire
4 mg/kg in rind;10 mg/kg for surface application
Cottage cheese, cream cheese, process of blended cheese, including cheese spread, process cheese preparations and soft cheese
20 mg/kg for application to the surface of the cheese
Yoghurt
20 mg/kg
Taiwan
Hard, semi-hard cheese
40 mg/kg
Tunisia
Hard, semi-hard cheese, and semi soft cheese
2 mg/dm2
Turkey
Hard, semi-hard, and semi soft cheese
Penetration limit of 10 mm
Ukraine
Cheese
40mg/kg
Uruguay
Cheese
40mg/kg
United Arab Emirates
Permitted food additive
No limit
United States
Cuts and slices of cheese
40 mg/kg
Nonstandard of identity yoghurt
14 mg/kg
Nonstandard of identity cream cheese
14 mg/kg
Cottage cheese
14 mg/kg
Sour cream
14 mg/kg
Venezuela
Specified cheese
1% suspension
Vietnam
Preservative
No limit
Yemen
Permitted food additive
No limit
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