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 |