Natanacl™
Natamycin-salt blends
Price : 50.00 EUR ( Click here to check you member price ) Package : 500 g/bottle
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Description

Yeast and 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. 

Mould growth on the surface of sausages is generally undesired. Unsuitable storage conditions, such as high humidity and temperature, can affect the surface stability of the sausages and moulds spores can germinate and grow on them. To increase the production security and prevent the growth of moulds, the sausage surface is often treated with natamycin with rosemary extract.

Natanacl™, containing min. 50% natamycin produced by fermentation using a strain of “Streptomyces natalensis”, has considerably facilitated protection of cheeses against yeast and 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. 

Application

Products

Applications

Solutions

Code

Trademark

Labelled as

Food categories

Typical cases

Shelf-life diagnostics

Rec. dosage

0104

Natanacl™

Natamycin, Sodium chlorite

5.0 Dairy

5.2 Cheese

5.2.3  Semi-hard cheese

Lactic type cheese (e.g. Caerphilly, Cantal, Credos, Danbo, Edam, Gouda, Lancashire Port-Salut, Providence, Reblochon)

Anti-yeast and mold

20-40 mg/kg

Mould ripened cheese (e.g. Adelost, Blue cheese, anablue, Gorgonzola, Roquefort, Stilton, Tiroler-Graukäse)

Anti-yeast and mold

20-40 mg/kg

5.2.3 Hard cheese

Asiago, Cheddar, Colby, Derby, Emmental, Grana, Gruyère, Kefalotiri, Manchego, Mazoero, Pecorino, Ras, Romano, Samsoe, Swiss

Anti-yeast and mold

20-40 mg/kg

7.0 Meat, poultry and seafood

7.1.6 Shelf-stable meats

7.1.6.1 Low-acid dry sausage

La Chang

Anti-mold

40 mg/kg

7.1.6.2 High-acid fermented sausage

Salami

 

Key Benefits

- Prevention against yeast and molds

- Safety improvement by reducing fungal mycotoxin production

- Shelf life extension

- Natural, consumer-friendly labeling 

Regulation

Natamycin under Natanacl® brand is a food preservative that is approved and used in more than 100 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 product

200-300mg/kg

Colombia

Cheese

12.5mg/kg

Ecuador

Cheese

20mg/kg

Egypt

Cooked cheese

2mg/dm2

Ecuador

Cheese

20mg/kg

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

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 cream cheese

7mg/kg

Cottage cheese

7mg/kg

Venezuela

Specified cheese and sausage

0.5% suspension

Vietnam

Preservative

No limit

Yemen republic

Permitted food additive

No limit