Natap®
Natamycin
Price : 110.00 EUR ( Click here to check you member price ) Package : 500 gr/bottle
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Description

Fungus in food is a major challenge for global food manufacturers. Natamycin is permitted worldwide as a highly effective anti-fungal solution. Unlike most antimicrobials, Natamycin is effective at low concentrations and active over a wide pH range (3-9). Because natamycin is used at very low dosage (1-10 ppm), the cost-in-use may be comparable to synthetic preservatives and significantly lower than other natural mold inhibitors. 

Natap® is a highly-dispersed pure Natamycin with 700 mesh particles confirming to E235, it minimizes dosage and residues as health food additive.

Stability

Natamycin is stable and effective between pH 3-9, at 75 °C, the experimental studies also show that Natamycin can endure 100°C for 5 minutes.

 

 

Picture 1

 

Solubility

Conventional natamycin has a low solubility and rapid sediments in liquid, therefore reducing effectiveness when applied on or in foods. Natap® natamycin has a higher solubility and dense distribution by minimizing natamycin crystal size.

 

Conventional natamycin

 

Natap™

 

Figure 1

Minimum inhibitory concentration of Natap® 

Target organisms

MIC (ppm)

 

Yeasts

Brettanomyces bruxellensis 

1.5

Candida albicans

1.52.0

Candida guilliermondii

3.0

Candida vini

1.0

Hansenula polymorpha

1.0

Kloeckera apiculata

3.0

Saccharomyces bailii

1.0

Saccharomyces bayanus

1.0

Saccharomyces cerevlslae 8021

2.5

Saccharomyces cerevisiae  var. ellipsoideus

2.5

Saccharomyces exiguous

2.5

Saccharomyces ludwigii 0339

2.5

Saccharomyces rousii 0562

5.0

Saccharomyces sake 0305

5.0

Torulopsis candida

2.0

Torulopsis lactic-condensi 

3.0

 

Molds

Aspergillus chevalieri 4298

0.63

Aspergillus clavatus

0.1 0.5

Aspergillus CBS 3005

6.0

Aspergillus flavus BB 67

4.5

Aspergillus flavus Madagascar

5.0

Aspergillus flavsu Port Lamy

5.0

Aspergillus nidulans

1.0

AspergiUus niger

1-1.8

Aspergillus ochraceus 4069

2.5

Aspergillus orycae

10

Botrytis cinerea

1-25

Fusarium sp.

10

Gtoeospodum album

2.5

Mucor mucedo

1.2-5

Penicillium chrysogenum

0.6-13

Penicillium digitatum

2.5

Penicillium expansum

5

Penicillium islandicum

1.1

Penicillium notatum 464O

5

Penicillium roqueforti var puctatum

10

Rhizopus oryzae 4758

10

 

Application

Products

Applications

Solutions

Code

Trademark

Labelled as

Food categories

Typical cases

Shelf-life diagnostics

Rec. dosage

0101

NataP®

Natamycin (E235)

1.0 Bakery

1.1 Breads

1.1.1 Breads and rolls

Pancake (Tortillas)

Anti- mold

1-5 μg/cm2

1.2 Cakes, Cookies, Pies

1.2.2 Cookies

Crumpets, flapjacks, and pikelets

Mooncakes

2.0 Beverage

2.1 Alcoholic drinks

2.1.3 Wine

Grape wine

Anti-Brettanomyces

40 mg/L

2.2 Juices

2.2.1 Fruit juices

Apple juice, Grape juice

Anti-yeast

40-60 mg/L

Orange juice

Anti-yeast and mold

25 mg/L

5.0 Dairy

5.1 Milk products

5.1.2 Fermented milk products

Yogurt

Anti- yeast and mold

10 mg/kg

5.2 Cheese

5.2.3  Semi-hard cheese

Lactic type cheese (e.g. Caerphilly, Cantal, Credos, Danbo, Edam, Gouda, Lancashire Port-Salut, Providence, Reblochon)

Anti-yeast and mold

20-40 mg/kg

Mould ripened cheese (e.g. Adelost, Blue cheese, anablue, Gorgonzola, Roquefort, Stilton, Tiroler-Graukäse)

Anti-yeast and mold

20-40 mg/kg

5.2.3 Hard cheese

Asiago, Cheddar, Colby, Derby, Emmental, Grana, Gruyère, Kefalotiri, Manchego, Mazoero, Pecorino, Ras, Romano, Samsoe, Swiss

Anti-yeast and mold

20-40 mg/kg

5.3 Dairy-based desserts and drinks

5.3.1 Dairy-based desserts

Dairy desserts, dips and snacks

Anti-yeast and mold

20 mg/kg

5.3.2 Dairy-based drinks

Fruit- or flavored- yogurt

Anti-yeast and mold

20 mg/kg

6.0 Fruits and vegetables

6.1 Fresh fruits

6.1.3 Pome fruits

Apples

Anti-mold

25 mg/kg

6.1.10 Pineapple

Pineapple

Growth inhibition of fungal diseases

400 mg/kg

6.1.2 Citrus fruits

Oranges, Lemons

Anti- mold

200 mg/kg

6.3 Fresh vegetables

6.3.1 Mushroom

Mushroom

Growth inhibition of Dry Bubble Disease

100 mg/kg

7.0 Meat, poultry and seafood

7.1.6 Shelf-stable meats

7.1.6.1 Low-acid dry sausage

La Chang

Anti-mold

40 mg/kg

7.1.6.2 High-acid fermented sausage

Salami

7.2 Cooked meat

7.2.2.6 Cooked cured meat

Barbecue, Fried meat, Ham, Sausage

Anti-mold

40 mg/kg

Key Benefits

- Prevention against yeasts and molds

- Safety improvement by reducing fungal mycotoxin production

- Shelf life extension

- Natural, consumer-friendly labeling

Regulation

Natamycin under Natap® brand is a food preservative that is approved and used in more than 100 countries around the world. The WHO, EFSA and FDA have evaluated Natamycin thoroughly and all list it as safe for human consumption.

Geographic Area

Approved food applications

Max. dosage

Algeria

Cheese rinds

2.5g/L

Argentina

Hard and semi-hard paste cheeses

1mg/dm2

Specified processed meats

1mg/dm2

Australia

Cheese rind

15mg/kg

Uncooked fermented manufactured meat products

Penetration 3-5mm

Bahrain

Permitted food preservative

No limit

Brazil

Hard cheese

2mg/dm2

Canada

47 listed Cheese

20mg/kg

Grated/shredded cheese

10mg/kg

Chile

Hard cheese

12.5mg/kg

China

Cheese, processed meat products, mooncakes, baked goods, fruit juices

200-300mg/kg

Colombia

Cheese

12.5mg/kg

Costa Rica

Pineapple

400mg/kg

Ecuador

Cheese

20mg/kg

Egypt

Cooked cheese

2mg/dm2

Ecuador

Cheese

20mg/kg

European Union

Surface treatment of hard cheese and semi-hard cheese, dried sausage

1mg/dm2

India

Hard cheese

2mg/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, dried sausage

1mg/dm2; Penetration limit of 5mm

Mercosur

Cheese

1mg/dm2; 5mg/kg; Penetration limit of 2mm

Mexico

Cheese

0.002%

Morocco

Cheese

20mg/kg

Processed meats

20mg/kg

New Zealand

Cheese rind

15mg/kg

Uncooked fermented manufactured meat products

Penetration 3-5mm

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

20mg/kg

South Africa

Fish sausages (to be applied to the outer inedible casing only)

6mg/kg

Manufactured fish products, fish pasters, fish roe and spawn with exception of frozen fish, salted snock, and canned fish products

6mg/kg

Edam, Gouda, Tilster, limburger cheddar, Cheshire

2mg/kg in rind; 10mg/kg for surface application

Cottage cheese, cream cheese, process of blended cheese, including cheese spread, process cheese preparations and soft cheese

10mg/kg for application to the surface of the cheese

Yoghurt

10mg/kg

Canned foods

6mg/kg

Manufactured meat products

500mg/kg on casing or 6mg/kg in contents

Canned chopped meat, canned corned beef, cooked cured luncheon meat, cooked cured pork shoulder, biltong, frozen cooked-meat pie fillings

6mg/kg

Taiwan

Hard, semi-hard cheese, dried, cured sausage

20mg/kg

Tunisia

Hard, semi-hard cheese, and semi soft cheese, dried, cured sausage

1mg/dm2

Turkey

Hard, semi-hard, and semi soft cheese, dried, cured sausage, salami and hot dogs

Penetration limit of 5mm

Ukraine

Cheese

20mg/kg

Uruguay

Cheese

20mg/kg

United Arab Emirates

Permitted food additive

No limit

United States

Cuts and slices of cheese

20mg/kg

Nonstandard of identity yoghurt

7mg/kg

Nonstandard of identity cream cheese

7mg/kg

Cottage cheese

7mg/kg

Sour cream

7mg/kg

Soft tortillas

20mg/kg

Nonstandard of identity salad dressing

20mg/kg

Venezuela

Specified cheese and sausage

0.5% suspension

Vietnam

Preservative

No limit

Yemen republic

Permitted food additive

No limit