Natap®

Natamycin

Model NO.: 0101
  • Introduction
  • Features
  • Applications
  • Regulations

Fungus in food is a major challenge for global food manufacturers. Natamycin is permitted worldwide as a highly effective antifungal solution. Unlike most antimicrobials, Natamycin is effective at low concentrations and active over a wide pH range (3-9). Because natamycin is used at very low dosage (1-10 ppm), the cost-in-use may be comparable to synthetic preservatives and significantly lower than other natural inhibitors.

 

Natap® presents the highest standards of pure soluble Natamycin confirming to E235, it minimizes dosage and residues as health food additive. 

Description

Natap® high-soluble pure natamycin is a naturally occurring anti-fungal agent produced during fermentation by the bacterium Streptomyces natalensis. It used as natural food antimicrobial to effectively eliminate the risk of yeast and mold.

Key benefits

- Food safety improvement: Protecting foodstuff against mycotoxin production such as aflatoxin

- Shelf life extension: Controlling and delaying fungal and yeast growth

- Improved suspension: Prolonging the suspension of natamycin and negligible sedimentation rates

- Higher solubility: The solubility is improved from approximately 40 μg/ml of conventional Natamycin to 70-80 μg/ml of new crystal natamycin

- Cost-efficiency: High efficacy at low concentrations

- No interference: Possible usage in fermented products due to no action against bacteria

- No influence in food texture: No allergenic and sensory reactions, No influence on taste, flavour, colour of foodstuff

Composition

Natamycin content (dried base w/w)

 ≥95%

Loss on drying (w/w)

 ≤10%

Heavy metals

Arsenic (mg/kg)

Lead (mg/kg)

Mercury (mg/kg)

3

2

1

Microbiological specification

Total plate count (/g)

100

Physical/Chemical specifications

Appearance

White to creamy-white crystalline powder

pH of 1% aqueous solution

5.5-7.5

Identification

Appear positive reaction

Specific rotation

[α] D20 + 250° ~ + 295°

Sulphated ash (w/w)

0.5%

Packaging

Natap® is available in 500gr/bottle with integral, tamper-proof seals. Plastic bottle materials comply with Regulation (EU) No 10/2011.

Storage conditions

24 months, store unopened below 20°C in dry conditions, away from direct sunlight and odorous products. When opened, store at approx. 20°C in original container.

GMO-status

According to regulations (EC) no. 1829/2003. Microorganisms used to produce this product are not genetically modified.

Allergens

Components

Y/N

 Peanut or its derivatives

N

 Tree Nuts, macadamia nuts, pecans, pine nuts, pistachios and walnuts or their derivatives

N

 Sesame or its derivatives

N

 Eggs or its derivatives

N

 Fish or its derivatives

N

 Crustaceans and shellfish or their derivative

N

 Soy or its derivatives

N

 Wheat, triticale or their derivatives

N

 Mustard or its derivatives

N

 Milk or its derivatives (e.g. Lactose)

N

 Sulphites

N

 

Ingredients

Applications

Diagnosis

Max. Dosage

NataP®

Breads and rolls

Bread

Growth of mold

1-5 μg/cm2

Cookies

Crumpets, flapjacks, and pikelets

Dough products

Pastry (moon cakes)

Juice

Grape juice, apple juice

Yeast fermentation

40-60mg/L

Orange juice

Growth of mold and yeast

25 mg/L

Alcoholic drinks

Fermented wine

Growth of Brettanomyces

40 mg/L

Condiment

Salad dressings

Growth of mold and yeast

20 mg/kg

Dairy products

Dairy desserts, dips and snacks

Growth of mold and yeast

20 mg/kg

Cheese

Soft to hard cheese

Growth of mold

40 mg/kg

Fermented milk

Yogurt

Overgrowth of yeast

10 mg/kg

Fresh fruits

Apple

Growth of mold

25mg/kg

Pineapple

Fungal diseases

400mg/kg

Orange

Growth of mold

200 mg/kg

Fresh vegetables

Mushroom

Dry Bubble Disease

100 mg/kg

Processed fruits

Fruit and vegetable preparations

Growth of mold

40 mg/kg

Dried meat

Dry, cured sausage

Growth of mold

40 mg/kg

Fermented meat

High-acid fermented sausage

40 mg/kg

Cooked cured meat

Fried meat, barbecue, sausage, ham

40 mg/kg

 

APPLICATION AREAS

Select typical case studies

Natamycin under Natap® brand is a food preservative that is approved and used in more than 150 countries around the world. The WHO, EFSA and FDA have evaluated Natamycin thoroughly and all list it as safe for human consumption.

Geographic Area

Approved food applications

Max. dosage

Algeria

Cheese rinds

2.5g/L

Argentina

Hard and semi-hard paste cheeses

1mg/dm2

Specified processed meats

1mg/dm2

Australia

Cheese rind

15mg/kg

Uncooked fermented manufactured meat products

Penetration 3-5mm

Bahrain

Permitted food preservative

No limit

Brazil

Hard cheese

2mg/dm2

Canada

47 listed Cheese

20mg/kg

Grated/shredded cheese

10mg/kg

Chile

Hard cheese

12.5mg/kg

China

Cheese, processed meat products, mooncakes, baked goods, fruit juices

200-300mg/kg

Colombia

Cheese

12.5mg/kg

Costa Rica

Pineapple

400mg/kg

Ecuador

Cheese

20mg/kg

Egypt

Cooked cheese

2mg/dm2

Ecuador

Cheese

 

European Union

Surface treatment of hard cheese and semi-hard cheese, dried sausage

1mg/dm2

India

Hard cheese

2mg/dm2

Israel

Specified cheese

No limit

Jordan

Permitted food additive

No limit

Kuwait

Permitted food additive

No limit

Lebanon

Permitted food additive

No limit

Mauritius

Hard cheese and semi-hard cheese, dried sausage

1mg/dm2; Penetration limit of 5mm

Mercosur

Cheese

1mg/dm2; 5mg/kg; Penetration limit of 2mm

Mexico

Cheese

0.002%

Morocco

Cheese

20mg/kg

Processed meats

20mg/kg

New Zealand

Cheese rind

15mg/kg

Uncooked fermented manufactured meat products

Penetration 3-5mm

Oman

Specified cheese 

No limit

Paraguay

Cheese

No limit

Philippines

Cheese

No limit

Qatar

 Permitted food additive

No limit

Saudi Arabia

Food preservatives

No limit

Singapore

cheese

20mg/kg

Geographic Area

Approved food applications

Max. dosage

South Africa

Fish sausages (to be applied to the outer inedible casing only)

6mg/kg

Manufactured fish products, fish pasters, fish roe and spawn with exception of frozen fish, salted snock, and canned fish products

6mg/kg

Edam, Gouda, Tilster, limburger cheddar, Cheshire

2mg/kg in rind; 10mg/kg for surface application

Cottage cheese, cream cheese, process of blended cheese, including cheese spread, process cheese preparations and soft cheese

10mg/kg for application to the surface of the cheese

Yoghurt

10mg/kg

Canned foods

6mg/kg

Manufactured meat products

500mg/kg on casing or 6mg/kg in contents

Canned chopped meat, canned corned beef, cooked cured luncheon meat, cooked cured pork shoulder, biltong, frozen cooked-meat pie fillings

6mg/kg

Taiwan

Hard, semi-hard cheese, dried, cured sausage

20mg/kg

Tunisia

Hard, semi-hard cheese, and semi soft cheese, dried, cured sausage

1mg/dm2

Turkey

Hard, semi-hard, and semi soft cheese, dried, cured sausage, salami and hot dogs

Penetration limit of 5mm

Ukraine

Cheese

20mg/kg

Uruguay

Cheese

20mg/kg

United Arab Emirates

Permitted food additive

No limit

United States

Cuts and slices of cheese

20mg/kg

Nonstandard of identity yoghurt

7mg/kg

Nonstandard of identity cream cheese

7mg/kg

Cottage cheese

7mg/kg

Sour cream

7mg/kg

Soft tortillas

20mg/kg

Nonstandard of identity salad dressing

20mg/kg

Venezuela

Specified cheese and sausage

0.5% suspension

Vietnam

Preservative

No limit

Yemen republic

Permitted food additive

No limit

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