Natalac™

Natamycin preparation

Model NO.: 0103
  • Introduction
  • Features
  • Applications
  • Regulations

Mold growth may be produced in cheese, rendering it unfit for human consumption. Therefore, during ripening, cheeses are protected against development of mold by coating of their surfaces a protective layer. 

Natalac™, containing 50% natamycin produced by fermentation using a strain of “Streptomyces natalensis”, has considerably facilitated protection of cheeses against mould growth during ripening. "Natalac™" may either be added to brine, used as an aqueous suspension for dipping of cheeses or added to polyvinyl acetate used to coat the cheese.

 

*Natamycin, at a concentration considerably lower than other known fungicides, destroys both mold hyphae and spores. The inhibitory concentration of sorbate is as high as 300 mg/dm² of cheese surface, while the permissible concentration of natamycin is only 2 mg/dm². Sorbate diffuses into cheese and affects its organoleptic properties, whereas the migration of natamycin is negligent, and when used in polyvinyl acetate, it remains on a surface of the cheese. 

Description

Natalac™ is specifically produced for antimycotic treatment of dairy products based on natamycin produced by fermentation using a strain of “Streptomyces natalensis” and blended with lactose

Key benefits

- Effective against yeast and molds

Reduce fungal mycotoxin production

Extended shelf life

Has no effect on bacteria and starter culture in fermented process

No change in taste, odor, color and flavor

Green labeling

Composition

Natamycin content (w/w)

 ≥50%

Lactose (w/w)

 ≤50%

Heavy metals

Lead (mg/kg)

≤2

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

Sulphated ash (w/w)

≤0.5%

Loss on drying ( w/w)

≤8.0%

Packaging

Natalac™ is available in 500gr/bottle or 20kg/jerrycan 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)

Y

 Sulphites

N

 

Applications

Dosage

Direction for use

 Hard/semi-hard cheese

20-80 mg/kg

 Surface treatment by spray or immersion

 Yogurt

10 mg/kg

 Direct addition to yogurt mix

APPLICATION AREAS

Select typical case studies

Geographic Area

Approved food applications

Max. dosage Based on Natamycin)

Algeria

Cheese rinds

2.5g/L

Argentina

Hard and semi-hard paste cheeses

1mg/dm2

Australia

Cheese rind 

15mg/kg

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

200-300mg/kg

Colombia

Cheese

12.5mg/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

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

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

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

Venezuela

Specified cheese and sausage 

0.5% suspension

Vietnam

Preservative

No limit

Yemen republic 

Permitted food additive

No limit

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