PRODUCT DEFINITION
What is natamycin?
Natamycin (Pimaricin) is an antimyotic food additive used to
protect cheese from mold fungi and yeast growth.
Pimaricine, Pimaricina is assigned to be the number
E-235 natural preservative in European Unian.
Natamycin binds to and alters the fungol cell membrane so that vital structures inside
the cell pass though the membrane and out of the cell. Without these structuresm the fungol
cells cannot survire.
. Low dose and more effective than chemical preservatives.
. Not digestible by human and animal body
Enhance the quality of food product, and significantly extead the shelf life of foods by
preventing yeast, fungi and mould spoilage.
. Reducing the risk of mycotoxin growth and provides longer shelf life.
. Reduc product being recalled resulting from spoilage (and reduces manufacturing costs)
. Replace or partial replace chemical preservatives and meet consumer demand for food
preserved with natural ingredients.
.have no adverse flavour to foods (unlike sorbic acid which can impart a bitter taste) and
have stronger inhibitability compared to sorbic acid.
. It will not effect the appearance, flavor, aroma, or color of food applications.
. It has no effect on desirable culture activity in fermented products or on bacteria.
APPLICATION : | |
– Cheese, surface treatment for cheeses – Baked food – Meat, Jam, Jelly, Marinated food, fish, Chicken – Surface treatment for semi-dried, cured meat products – Drinks , Juice , Wines – Yogurts , man-made butter – Miscellaneous | |
METHOD OF PRODUCTION : | |
Natamycin is made from streptomyces natalensis through deep fermenting and complicated extracting process. Natamycin product is usually made of 50% Natamycin mixed with lactose or glucose. | |
CHARACTERISTICS : | C33H47NO13 |
Natamycin Molecular formule: | 665.74 |
Natamycin Molecular weight: | White to yellow crystalline powder. No taste and almost odourless |
Appearancce: | Have low solubility in water, higher alcohols, eather and ester, slightly soluble in methanol. |
Solubility and stability : | completely soluble in glacial acetic acid and dimethylsulfoxide; 280°C (decomposed); |
Melting point : | Sensitive to oxidant and ultraviolet radiatian |
PACKING: | 500 gr |
STORAGE CONDITIONS:
Store in the airtight and dark place for not more than 2 years at below 10°C. in original unopened packs
COMPOSITION:
Natamycin (E 235) Lactose All percentages are by weight. | min. 50% max.50% |
APPLICATION | DOSAGE |
Yoghurt | 5 – 10 gr/ton |
Drinking yoghurt | 10 – 20 gr/ton |
Processed cheese | 10 – 20 gr/ton |
Hard/semi hard cheese | 20 – 40 gr/ton |
Cheese surfaces | 20 – 40 gr/ton |
Milk dairy beverages,dairy desserts | 20 – 60 gr/ton |
Fruit juices | 20 – 40 gr/ton |
Sausages / meat slices | 40 – 80 gr/ton |
APPERANCE: | White – cream crystalline powder |
RESIDUE ON IGNITION: (Max. 0.5 %) | 0.3% |
LOSS ON DRYING (Max. 8.0 %) | 3.7% |
pH (5.0~ 7.5) | 6.3% |
ASSAY (CONTENT) (Natamycin min 50%) | 52.8% |
ASH (>60.0%) | 0.3% |
TOTAL HEAVY METALS (Max. 10 mg / Kg) | <10mg / Kg |
LEAD (Max. 5 mg / Kg) | <2mg / Kg |
ARSENIC (Max. 3 mg / Kg) | <3mg / Kg |
MERCURY (Max. 1 mg / Kg) | <1mg / Kg |
MICROBIOLOGICAL COUNT | max. 100 cfu / g |
SALMONELLA (25 gr . sample) | absent |
E.COLI (25 gr . sample) | absent |
LISTERIA MONOCYT (25 gr . sample) | absent |
STORAGE | Store unopened under 20°C in dry conditions, away from direct sunlight. When opened, store under 20°C in original container in dry conditions, away from direct sunlight. |
Shelf life : | 24 months |
PRODUCT NAME: | Natural Food preservative | |
TYPE: | Food grade | |
COMPOSITION: | Natamycin 50% | |
CAS Molecular weight Chemical form | 7681-93-8 665.74 C33H47NO23 | |
Lactose 50% | ||
CAS Molecular weight Chemical form | 10039-26-6 360.32 C12H22O11 | |
DESCRIPTION
ASRACIN NISIN POWDER is a natural food antimicrobial product made by fermentation of
Lactococcus lactis It is used to protect a wide range of food products against pathogens and
Gram-positive spoilage bacteria ASRACIN NISIN POWDER is heat-resistant and non-dairy based.
PHYSICO – CHEMICAL PROPERTIES | ||
pH (10% solution) |
| 3.1 – 3.8 |
Loss on drying | % w/w | Max. 3.0 |
ACTIVITY | ||
Potency | IU / mg | Min. 900 |
SENSORY CHARACTERISTICS | |
Appearance: | White to light brown powder |
PURITY | ||
Active ingredient (Nisin) | % w/w | Min. 2.5 |
Sodium chloride | % w/w | Min. 76.0 |
Heavy metals (as Pb) | ppm | Max. 10 |
Lead | ppm | Max. 1 |
Arsenic | ppm | Max. 1 |
Mercury | ppm | Max. 1 |
Mesophilic bacteria | Counts / g | Max. 10 |
Escherichia coll | Counts / 25g | Neg. |
Salmonella | Counts / 25g | Neg. |
REGISTRATION | |
Labeling | E234 |
CAS number | 1414.45 -5 |
GRAS status | Yes |
GMO | Non – GMO (EC no. 1829/2003) |
PACKAGING |
See packaging list |
STORAGE CONDITIONS |
Unopened between 0 and 20° C in dry. well ventilated room. |
SHELF – LIFE |
24 months |