CasNo.7681-93-8,Preservative Natamycin,(7681-93-8) Suppliers

30 Kilogram	Negotiable

Min.Order :30 Kilogram
Purity: 50%/95%
Payment Terms : L/C,T/T

Keywords

Natamycin food preservative natamycin/pimaricin Natamycin 50%/95%

Quick Details

Appearance:White Powder
Application:Natamycin is widely used for preservation in the products such as cheese, bread, bacon, barbecue, sausage,ham,fermented meat,mayonnaise and salad dressing, fermented alcoholic beverages, fruit juices
PackAge:500g/bottle, 10kg/carton
ProductionCapacity:40|Metric Ton|Year
Storage:Stored in a cool and dry well-closed container. Keep away from moisture and strong light/heat
Transportation:by sea/air

Superiority:

1. Competitive offers with standard high quality or customize

2. Available customizing blending of above 2 single products

3. Prompt delivery within 2-3 weeks(1 weeks is available for ready stock)

4. Well-trained and professional technologist and sales with rich experience in the field for 5-10 years

5. Respond to inquires within 1 hour and 24hours' online service

6. Free sample and correct shipping documents dispatched according to regulations of different countries

7. Advise price trend accurately and help clients to make order decision

8. Weekly update offers provided to every potential client

Details:

Description
Natamycin (Pimaricin) is an antifungal which can be used as antibiotic to treat most fungus infections. Natamycin is an natural antimicrobial food additive used to protect food from mold and yeast growth. Its application is reliable and safe to human body. It has been globally used in a variety of foods and beverages. Natamycin is deemed to be a GRAS (Generally Recognized as Safe) substance in USA, and is assigned to be the number E-235-natural preservative in European Union.

Functions
1> enhance the quality of food product, and significantly extend the shelf life of foods by preventing yeast and mould spoilage
2> reduce product being recalled resulting from spoilage (and reduces manufacturing costs)
3> replace or partial replace chemical preservatives and meet consumer demand for food preserved with natural ingredients.
4> have no adverse flavour to foods (unlike sorbic acid which can impart a bitter taste)
5> have stronger inhibitability compared to sorbic acid
6> prevent formation of potentially carcinogenic mycotoxins
7> cover a very broad spectrum of activity - most yeasts and moulds are sensitive to very low levels of the preservative (<1 - 40 ppm)
8> do not act against bacteria - unlike sorbic acid : This makes it useful for food products such as cheese and dry sausages in which bacteria are key to the ripening process
9> remain on food surface for a long time where contamination usually occurs
10> be proven to be a safe antimycotic agent