NATAMYCIN [E235] (Pimaricin) is an antimycotic product which has a broad and effective action. It not only inhibits the growth of different moulds and yeasts, but also inhibits the production of their toxin. Commercial Natamycin contains 50% of the active substance. Small quantities of Natamycin can inhibit all moulds and yeasts, which cause food spoilage. Natamycin has no effect on bacteria, so it does not prevent the natural maturing process of yogurt, cheese, fresh ham, sausage, etc. Physical characteristic: Natamycin is a white to yellow flavourless, odourless crystalline powder. It is very stable in its crystal form. The solubility of Natamycin is very low in water and in most organic solvents. Only 50mg Natamycin can be dissolved in pure water at room temperature. This low solubility will makes it very suitable for use on the food surface. Natamycin will stay on surface of food, where most moulds and yeasts may grow, but does not influence the natural course of fermentation inside.
Microbiological characteristic: Natamycin can control almost all yeasts and moulds but does not affect bacteria, viruses or other micro-organisms.
Stability: Many factors can influence the stability of Natamycin: acidity (PH value), temperature, light, oxygen, heavy metals, etc.
Usage: Food preservative. Ideal results can be achieved by using Natamycin on the exposed surface of the food where the moulds and yeasts may grow. This is especially useful for cheese manufacture, since mould growth is prevented, while the cheese ripening bacteria will grow and metabolize normally. The product should be stored in a dry, cool place, in original sealed containers, and away from direct sunlight. Such as in beverage drinks; dosage of Natamycin is 15-40 ppm.
Packaging: 500 grams
Shelf life: two years in cool (0-10°C), dry conditions, away from direct sunlight in original unopened packs.
ไม่มีความคิดเห็น:
แสดงความคิดเห็น