Natalac™
Natamycin blends
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Description

Mould growth may be produced in cheese, rendering it unfit for human consumption. Therefore, during ripening, cheeses are protected against development of mould by coating of their surfaces a protective layer. 

 

Natalac™, containing 50% natamycin produced by fermentation using a strain of “Streptomyces natalensis”, has considerably facilitated protection of cheeses against mould growth during ripening. "Natalac™" may either be added to brine, used as an aqueous suspension for dipping of cheeses or added to polyvinyl acetate used to coat the cheese.

 

*Natamycin, at a concentration considerably lower than other known fungicides, destroys both mould hyphae and spores. The inhibitory concentration of sorbate is as high as 300 mg/dm² of cheese surface, while the permissible concentration of natamycin is only 2 mg/dm². Sorbate diffuses into cheese and affects its organoleptic properties, whereas the migration of natamycin is negligent, and when used in polyvinyl acetate, it remains on a surface of the cheese. 

Application

Applications

Dosage (ppm)

Direction for use

 Hard/semi-hard cheese

20-80

 Surface treatment by spray or immersion

 Yogurt

10

 Direct addition to yogurt mix

Key Benefits

● Inhibit yeasts and molds

● Shelf life extension

● No impact on flavor, colour and texture

● Green label 

Regulation

Geographic Area

Approved food applications

Max. dosage (Based on Natamycin)

Algeria

Cheese rinds

2.5g/L

Argentina

Hard and semi-hard paste cheeses

1mg/dm2

Australia

Cheese rind 

15mg/kg

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

200-300mg/kg

Colombia

Cheese

12.5mg/kg

Ecuador

Cheese

20mg/kg

Egypt

Cooked cheese 

2mg/dm2

Ecuador

Cheese

 

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

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

Geographic Area

Approved food applications

Max. dosage

South Africa

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

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

Venezuela

Specified cheese and sausage 

0.5% suspension

Vietnam

Preservative

No limit

Yemen republic 

Permitted food additive

No limit