| Customization: | Available |
|---|---|
| CAS No.: | 7681-93-8 |
| Formula: | C33h47no13 |
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Introduction
Natamycin is a natural, broad-spectrum, efficient and safe inhibitor of filamentous fungi such as yeast and mold, which is usually used for surface preservative of food. Natamycin is an international antifungal microbial preservative. The product has been widely used in more than 50 countries. It is mainly used in the production and preservation of dairy products, meat products, fermented wine, beverage juice, convenience food, baked food, fragrant base, etc.
Natamycin is a white to milky white powder, containing 3 parts of crystal water, melting point 280ºC (decomposition), almost insoluble in water, higher alcohols, ethers, esters, slightly soluble in methanol, soluble in glacial acetic acid and xylene sulphoxide. Sensitive to oxidants and ultraviolet rays. Decomposition, slightly soluble in water, soluble in dilute hydrochloric acid, dilute lye and ice acetic acid, PH value below 3 or above 9 can obtain high solubility. This product has a high inhibitory effect on most molds and fungi.
It has good anti-mildew effect when used on food surfaces exposed to air where mold is easy to prolifate.
Limited amount:
1. Apply 200-300mg/kg water solution or spray to cheese cut (FDA, §172.155, 1994)
2, GB2760-1997: cheese, meat products, broth, Western ham, Cantonese moon cake, pastry surface, fruit
Juice pulp, moldy food, processing utensils surface, with 200 ~ 300mg/kg suspension spray or dip
Bubble. The residual amount should be less than 10mg/kg.
Ingredient
Chemical Name:Natamycin
CAS:7681-93-8
MF:C33H47NO13
MW:665.73
Application
(1) Bread, cake, noodles, macaroni, improve raw material utilization, improve taste and flavor.
(2) Aquatic products, canned food, dried laver, etc., strengthen tissue, maintain fresh taste, enhance taste
(3) sauces, tomato sauces, mayonnaise, jams, cream, soy sauce, thickeners and stabilizers.
(4) Fruit juice, wine, etc., dispersant.
(5) Ice cream, caramel sugar, improve taste and stability.
(6) Frozen food, processed aquatic products, surface jelly agent (preservation).
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ANALYSIS
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SPECIFICATION
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RESULTS
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Appearance
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white powder
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Complies
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Odor
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Characteristic
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Complies
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Tasted
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Characteristic
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Complies
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Assay
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99%
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Complies
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Sieve Analysis
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100% pass 80 mesh
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Complies
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Loss on Drying
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5% Max.
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1.02%
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Sulphated Ash
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5% Max.
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1.3%
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Extract Solvent
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Ethanol & Water
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Complies
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Heavy Metal
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5ppm Max
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Complies
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As
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2ppm Max
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Complies
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Residual Solvents
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0.05% Max.
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Negative
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Microbiology
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Total Plate Count
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1000/g Max
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Complies
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Yeast & Mold
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100/g Max
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Complies
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E.Coli
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Negative
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Complies
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Salmonella
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Negative
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Complies
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