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USP or JECFA standard natural food preservative natamycin
We have to admit that, with the strengthen of healthy diet concept, natural food preservatives is more and more popular all over the world. It is a trend that to prompt natural preservatives in food which is safe, healthy and no any harm to human body. There are just several manufactures in China for natural food preservatives, we FREDA company is the biggest and best.
With full confidence on price and quality, we would like to offer free samples for your evaluation, pls contact me if need!
Everyone says they are factory, who is the real? !
If you know hyaluronic acid, you should know Freda Group. Freda is famous all over the world for its monopoly position for hyaluronic acid. Now, except hyaluronic acid, we Freda also start four other products, food preservatives natamycin and nisin, cosmetic material pullulan and poly glutamic acid.
Now i want to show you one of them -Natamycin !
Natamycin Product introduction:
A: What is Natamycin?
NATAMYCIN (also named PIMARICIN) is a naturally antimycotic product which is classified as a polyene macrolide and can be produced during fermentation by the bacterium Streptomycesspp. Natamycin not only inhibits the growth of different moulds and yeasts broadly and high-effectively, but also inhibits the production of their toxin. Its activity is 500 higher than that of sorbic acid. It fully complies with the specifications laid down by the FDA and the JECFA with regard to its use on cheeses and fermented meat products.
B: what foods natamycin used in and what is the dosage?
|
Food |
Suggestion dosage(As 95%NATA) |
|
|
BAKERY |
Surface treatment of Bread |
5-10 ppm |
|
Moon cake |
400 ppm |
|
|
other pastries |
500 ppm |
|
|
BEVERAGE |
grape juice |
10-20 ppm |
|
Orange juice |
1.25-10 ppm |
|
|
Apple juice |
400 ppm |
|
|
Tomato juice |
70 ppm |
|
|
wine(Direct addition to stop fermentation) |
15-20 ppm |
|
|
Grape wine or Sweet wines (Added after bottling to stop yeast) |
3-10 ppm |
|
|
CULINARY |
Mayonnaises |
5-10 ppm |
|
Salad dressings |
5-10 ppm |
|
|
Soy sauce |
15-20 ppm |
|
|
DAIRY(Surface treatment by spray or immersion) |
Cheese |
5-50 ppm |
|
Coating emulsion |
5 ppm |
|
|
yoghurt mix |
5-10 ppm |
|
|
MEAT(Surface treatment) |
Dry sausage |
50-200 ppm |
|
Dried fish and Roast duck and Chicken |
50-100 ppm |
|
|
FATS & OILS |
Olives |
5-20 ppm |
C: Natamycin Advantages
Effectively inhibits yeast and mold
Non-toxic, Odorless, Neutral flavor impact
Extends the shelf life of foods
Replaces traditional chemical preservatives
Does not affect useful bacteria
Cost efficiency due to little dosage but stronger effect
CONTACT INFORMATION:
|
Name |
Luna |
|
Skype |
luna.freda |
|
Mobile |
86-15153115662 |
|
Tel |
86-531-81213310 |
