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Natamycin CAS 7681-93-8

Description

Information: Natmycin inhibits most yeasts and moulds,including leuconostoc, aspergillus, fusarium, cephalosporium, penicillium, cryptococcosis and histoplasma capsulatum. These bacteria can be suppressed with a small dosage of 1-10ug/ml.

Product Details

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Product Name: Natamycin

Information: Natmycin inhibits most yeasts and moulds,including leuconostoc, aspergillus, fusarium, cephalosporium, penicillium, cryptococcosis and histoplasma capsulatum. These bacteria can be suppressed with a small dosage of 1-10ug/ml.

Natamycin is 50-100 times the antibacterial effect of potassium sorbate.

CAS: 7681-93-8

SYNONYMS: INS No. 235

Molecular Formula: C33H47NO13

Molecular Weight: 665.74

Structural Formula:

1


Specification:

Test ltem

Specifications

Appearance

white or buff

Moisture

8.0% Max

pH

5.0-7.0

Ash

0.5% Max

Total Plate Count

100cfu/g Max

Heavy Metals

10ppm Max

Lead

5ppm Max

As

3ppm Max

Hg

1ppm Max

Purity

50% or 95%Min


Conforms to USP

Packing: 10kg/carton,500g /bottle

Storage: Store in a well-ventilated, cool, dry area, temperature under 15℃, out of direct sunlight. Keep containers tightly closed when not in use.

Shelf Life: Two years

Usage: FDA indicated applied on cheese as an antimycotic not to exceed 20 milligrams per kilogram(20ppm) in the finished product -172.155

EU : Surface treatment of dried cured sausages; Surface treatment of hard,semi-hard and semi-soft cheese.

Solubility of Natamycin:

The solubility of natamycin is very low in water( about 40ug/ml). This low solubility makes it very suitable for use on the surface of food. Natamycin will stay on surface of the food, where most moulds and yeast may grow, but does not influence the natural course of fermentation inside.

Stability of natamycin:

Many factors can influence the stability of natamycin: acidity(pH Value),temperature, light ,oxidant, heavy metals,etc.

Natamycin is very stable between pH 3-9. Under extreme pH value, it will rapidly decompose and lose its activity.

High concentration of natamycin suspension is resistant to a hight temperature of 100C for several hours without losing active substance.


Dosage suggestion:

Food description

Max usage(g/kg)

Remarks

Cheese

0.3

10ppm treat (spray or dip) the surface of the food with natamycin solution .natamycin residue less than 10ppm

Pastry

0.3

Sauce braised meat products

0.3

Smoked stewed, or roast meat

0.3

Fried meat

0.3

Western style ham

0.3

Meat sausage

0.3

Fermented meat product

0.3

Mayonnaise,salad dress ing

0.02

Fruit and vegetable juice

0.3

Fermented Wine

0.01


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