Natalac® - Natamycin-lactose blends - ANTIMICROBIALS - Handary Online Shop | The first brand on natural protective solutions

Natalac®

Natamycin-lactose blends

Price : 65.00 EUR ( Click here to check you member price ) Package : 500 gr/bottle

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Description

The growth of unwanted yeasts and molds in cheeses may make them unfit for human consumption. Therefore, during ripening, cheeses can be protected against the development of fungi by coating their surfaces with a protective layer.

Natalac™ Natamycin is a naturally occurring antifungal agent produced during fermentation by the bacterium “Streptomyces natalensis”. It contains min. 50% natamycin which is blended with lactose. Natalac™ is effectively used to eliminate the risk of yeast and molds during cheese ripening. It may either be added to the brine, used as an aqueous suspension for dipping cheeses or added to polyvinyl acetate to coat cheeses.

*Natamycin, at a concentration considerably lower than other known fungicides, destroys both mold 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

Natalac® - effective inhibitor of yeasts and molds for dairy products

Applications		Dosage
Dairy	Dairy desserts, dips, and snacks	20 mg/kg
	Soft to hard cheese	40 mg/kg
	Yoghurt	10 mg/kg

Key Benefits

● Effective against yeast and moulds

● Reduce fungal mycotoxin production

● Extended shelf life

● Has no effect on bacteria and starter culture in fermented process

● No change in taste, odour, colour and flavour

● Cost efficiency than chemical preservatives at much lower dosage

● Natural, friendly- labelling.

Regulation

Geographic Area	Approved food 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
Canada	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