Natamycin Manufacturer
Natamycin, as a food additive, has the advantages of wide antibacterial spectrum, high safety, strong stability, and no adverse effects on food flavor and taste, as follows:
Wide antibacterial spectrum: It has a strong inhibitory effect on molds, yeasts and other fungi, and can effectively prevent food from deteriorating due to fungal contamination. For example, in bread, pastry and other baked foods, can inhibit the growth of a variety of molds, extend the shelf life of food.
High safety: Natamycin is a natural biological preservative produced by the fermentation of Streptomyces. Its mechanism of action is to bind with ergosterol on the fungal cell membrane to form pores, resulting in the leakage of intracellular substances, thereby inhibiting fungal growth. Because human cells do not contain ergosterol, natamycin has basically no effect on human cells and is safe. And its use is low, generally 0.05-0.3g /kg, in line with the safety requirements of food additives.
Strong stability: Natamycin showed good stability under different environmental conditions. It has good antibacterial activity in the range of pH 3-9, and can adapt to the pH environment of a variety of foods. At the same time, under normal food processing conditions, such as heating, freezing, drying and other processes, natamycin has little loss of antibacterial activity, and can continue to play a role in the process of food storage and circulation.
No adverse effects on food flavor and taste: Natamycin is tasteless and odorless, and will not change the original flavor and taste of food. Whether it is used in dairy products, meat products or baked goods, it can maintain the original quality and taste of food while effectively preserving corrosion, and will not have a negative impact on consumers' eating experience.
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