Natamycin 7681-93-8
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In Meat Products
Sausages: During sausage processing, natamycin can be added to the meat mixture before stuffing or sprayed onto the sausage surface. It inhibits mold and yeast growth, preventing spoilage and off-flavors caused by microbial contamination. It does not negatively impact the color, flavor, or texture of sausages, helping to maintain their quality and extend shelf life.
Ham: For ham products, natamycin can be applied via soaking or coating to effectively inhibit surface microbial growth, preventing mold and spoilage. This extends storage time while preserving the ham’s unique flavor and texture.
Other supplier products
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Nisin Powder |
Thermal StabilityHeat Resistance in Acidic Media:Retains activity after pasteurization (70–90°C) or even UHT processing (135–150&de... |
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Nisin in Aquatic Products |
Application in Aquatic Products: Reducing Pathogens and Extending Freshness Aquatic products (fresh fish, shrimp, surimi products) are highly peris... |
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Nisin Raw Material |
Nisin’s antimicrobial activity is highly specific and effective against Gram-positive bacteria, with a mechanism that avoids the development ... |
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Natamycin |
Natamycin differs from other food preservatives in ingredient sources:Natamycin is a polyene macrolide antibiotic produced by the fermentation of S... |
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1414-45-5 |
Nisin, as a natural antimicrobial peptide, finds applications in various industries due to its ability to inhibit the growth of bacteria, especiall... |
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