Natamycin is a natural occurring anti-mycotic product which is classified as a polyene macrolide and can be produced through fermentation by Streptomyces spp.   Natamycin not only broadly andhighly effectively inhibits the growth of various moulds and yeasts, but also inhibits the production of their toxins. It can be widely used in food preservation and as an anti-fungal treatment. Natamycin has no effect on bacteria, so it does not inhibit the natural maturing processes of yoghurt, cheese, fresh ham, sausage, etc.

 Applications

Natamycin can be added directly to foods by mixing, dipping or spraying. Depending on the application, the amount of natamycin needed varies. To prevent growth of all known food spoilage yeasts and moulds, up to 0.01g/L or 0.04 g/gallon is sufficient.

• Surface Spraying: Block cheese and shredded cheese, Salami and other sausages.
• Direct Addition/Mixing: Yogurt, Sour Cream, Cream cheese and Cottage cheese, Fruit juice and Fruit preparations.

Natamycin also can be applied to grain, silage storage preservation and fruit storage area, it can kill over one hundred kinds the mold may contaminate the grain and feed

Packing and Storage

•  50%-Natamycin (Lactose, Glucose or NaCl Carrier) and 95% natamycin (UPS/FCC)
• 500g, 10kg, 25kg or packed to customer’s requirements.
• Keeping in cool place with no direct sunshine exposure and the temperature is below 20