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 |