Detailed product introduction about Natamycin
Natamycin is an organic compound, nearly white or cream yellow crystalline powder, is a natural antifungal compound produced by Streptomyces fermentation, belongs to polyene macrolides, natamycin is a odorless, tasteless, low dose and high safety of food preservative. Natamycin is a white to milky white, odorless, tasteless crystalline powder produced by controlled fermentation of Streptomyces natamycin, usually in an enol-like structure. Its mechanism of action is to bind to ergosterol and other sterol groups of fungi, inhibit ergosterol biosynthesis, thus causing cell membrane distortion, and eventually leading to leakage, resulting in cell death. The surface treatment of dough with natamycin in baked food has obvious effect on prolonging shelf life. It can widely and effectively inhibit the growth of various molds and yeasts, and inhibit the production of mycotoxins, and can be widely used in food preservation and antifungal treatment.
Natamycin is slightly soluble in water, methanol, dilute acid, glacial acetic acid and xylene formamide, and insoluble in most organic solvents. At pH values above 9 or below 3, its solubility is improved and is very stable in the PH range of most foods. Natamycin has a certain ability to resist heat treatment, is relatively stable in the dry state, and can withstand short high temperatures, but because of its cyclic chemical structure and sensitivity to ultraviolet rays, it is not suitable for contact with sunlight.
Product function
Medical treatment
Natamycin is used to treat fungal infections, including candida, Aspergillus, cephalospora, fusarium and penicillium. It is used topically as a cream, eye drops, or (for oral infections) lozenges. When administered in these ways, natamycin shows negligible absorption to the body. When taken orally, there is little or no absorption by the gastrointestinal tract, so it is not suitable for systemic infections. Natamycin lozenges are also used to treat yeast infections and thrush.
food
Natamycin has been used in the food industry for decades as a barrier to fungal growth in dairy products and other foods. Potential advantages of using fuzomycin may include substitution for traditional chemical preservatives, neutral flavor effects, and less pH dependent efficacy, which is common in chemical preservatives. It can be applied in a variety of ways: as a water-based suspension (such as mixed with salt water) sprayed on or immersed in the product, or in powder form (together with anti-caking agents such as cellulose) sprayed on or mixed into the product.
While not currently approved for use in meat in the United States, some countries allow natamycin to be applied to the surface of dried and fermented sausages to prevent mold growth on casings. In addition, doxomycin is approved in the United States for various dairy applications. More specifically, yumycin is commonly used in products such as cream cheese, cheese, sour cream, yogurt, shredded cheese, cheese slices, and packaged salad mixes. One of the reasons food manufacturers use yumycin is to replace the artificial preservative sorbate.
As a food additive, it is only approved as a surface preservative for certain cheese and dry sausage products. Must not be undetectable 5 mm below the skin. Natamycin is approved for different applications at different levels worldwide and is approved in more than 150 countries worldwide.
Product application
Natamycin has no acute toxicity as a food additive and can be used safely.
cheese
Natamycin prevents cheese from becoming moldy as it ripens to limit the formation of mycotoxins. Because it is difficult to penetrate into the cheese and only stays on the surface of the cheese, it has an advantage in controlling the growth of mold on the surface of the cheese, and does not affect the ripening process of the cheese. There are three specific application methods:
(1) 0.05% ~ 0.28% natamycin is sprayed on the surface of cheese products.
(2) Soak the salted cheese in a 0.05% ~ 0.28% concentration suspension for 2 ~ 4 minutes.
(3) Add 0.05% natamycin to the coating covering the cheese.
Bread and cake
Natamycin has good anti-mildew effect on bread cake. When used, spraying method is generally adopted: the Natamycin product is prepared into a suspension of 0.02% to 0.04%, and when the bread is cooled to room temperature after baking, the suspension of Natamycin is sprayed around the surface and the bottom, which can complete the external mildew prevention. Natamycin solution sprayed on the surface of baked goods such as cakes, white bread, shortbread, or natamycin sprayed on the surface of unbaked dough, its anti-mold and fresh-keeping effect is very good, and does not have any effect on the taste of the product.
Meat product
By soaking or spraying meat, natamycin can be used to achieve safe and effective mildew prevention purposes. Soaking casings with natamycin suspension, or using it to soak or spray the surface of sausages that have already been filled, can effectively prevent mold from growing on the surface of sausages. Roast meat, roast duck and other roasted products, dried fish products, can also be sprayed with natamycin suspension, extend the shelf life of products.
beverage
Due to the high sugar content and organic acid content in all kinds of juice, it is suitable for the growth and reproduction of yeast, causing the spoilage of juice. The use of natamycin can increase the storage stability of non-alcoholic beverages
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