Natamycin Raw Material
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In Baked Goods
Bread: In bread production, natamycin can be incorporated during the dough preparation stage. It helps inhibit mold growth during the cooling and storage phases after baking, extending shelf life while maintaining softness and freshness. A typical dosage of 10 - 20 mg/kg can extend the shelf life of bread at room temperature by 2 - 3 days.
Pastries: For cakes, mooncakes, and other pastries, natamycin can be applied to the surface through spraying or coating, forming a protective layer that effectively prevents mold and yeast contamination. This helps maintain the appearance and texture of pastries and prolongs their shelf life. Its preservative effect is particularly significant in high-sugar, high-fat pastries.
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