| Customization: | Available |
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| CAS No.: | 7681-93-8 |
| Formula: | C33h47no13 |
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| Activity | ≥ 50 % ± 1% | Lead (Pb) | Max 1.2mg/kg | Total count | < 100 cfu/g |
| Form: | Off white color Powder | Arsenic (As) | < 1 mg/kg | Salmonella | Absent in 25 g |
| Moisture | ≤ 8 % | Mercury (Hg) | Max 1mg/kg | E. coli | Absent in 1 g |
| E number: | E235 | pH | 5.5 - 7.5 | Allergens | Lactose |
Natamycin - a natural preservative E - 235, is an alternative to sorbate, the minimum introduction of which can significantly reduce the microbiological spoilage of products - cheese, sausages.
Natamycin is a polyene macrolide antifungal agent created by Streptomyces natalensis, Streptomyces chatanoogen and some other Streptomyces species, and is also a fungicidal (antimycotinic) drug in which Natamycin is the active ingredient. Its main purpose is to prevent the growth of mold and yeast on food and beverages. Natamycin is the only globally recognized antifungal food bio - preservative, safe for the human body, which is capable of highly effective and broad spectrum suppression of mold and yeast growth even at very low concentrations. The use of Natamycin does not change the nutritional value, appearance, taste and structure of food products, nor does it penetrate into sausages or cheese. Natamycin is currently approved for use as a food preservative in more than 40 countries and is widely used in the production of cheeses, meat products, cakes, fruit juices, sauces, salads and other food products. Natamycin is classified in the European Directive on food additives as a preservative (E - 235) for use in the surface treatment of dry, ripening sausages and hard, semi-hard and semi-soft cheeses. The level of Natamycin on the surface of sausages at the time of sale should not exceed 1 mg per sq.dm.
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