Natap®

Ultrapure Natamycin
Code
0101
Pack Size
500gr/bottle
Price
105.00 EUR[Get member price]
Quantity
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Documents    Natap® (PDS0101)    Natap® (MSDS0101)   
DESCRIPTION
Natap® Natamycin is a naturally occurring antifungal agent produced during fermentation by the bacterium “Streptomyces natalensis”. It is recrystallized to achieve the optimal solubility to effectively eliminate the risk of Yeasts and Molds in foods and beverages.
 
KEY BENEFITS
• Growth control of yeasts and molds
• Improved safety by reducing mycotoxin production (e.g. aflatoxin)
• Shelf life extension
• Natural, Friendly label
 
APPLICATION AREAS
Bakery (e.g. Bread, Biscuit, Cakes, Tortillas), Beverage (e.g. Soft drinks, Specialty beers), Culinary (e.g. Dressings, Pickled products), Dairy (e.g. Dairy dessert and drinks), Meat (e.g. Meat curing, Fermentation of dry sausages). 
 
REGULATIONS
Natamycin under Natap® brand, an approved global food preservative, is deemed safe by the WHO, EFSA, and FDA. In the European regulation on food additives, it is recognized as a preservative (E235) for surface treatment of cheeses and cured sausages. Labeling requirements vary, with E numbers in Europe and alternative names such as Natamycin or Pimaricin in other regions. It is recommended to use it after ensuring compliance with your local regulations. 
 
It is recommended to use it after ensuring compliance with your local regulations.
MIC of NATAP®
MICROORGANISMS
MIC (mg/kg)
YEASTS
Brettanomyces bruxellensis
1.5
Candida spp.
1.5～3.0
Candida vini
1
Hansenula polymorpha
1
Kloeckera apiculata
3
Saccharomyces spp.
1 - 2.5
MOLDS
Aspergillus spp.
0.63-10
Botrytis cinerea
1-25
Fusarium spp.
10
Gtoeospodum album
2.5
Mucor mucedo
1.2-5
Penicillium spp.
0.6-13
Rhizopus oryzae 4758
10
* MIC is only used for reference
 
DRIED SAUSAGE
5 µg/cm2 of Natap® has shown effects against molds growth on dried sausages.
 
The following example is for the purpose of reference, the application range of Handary products may have wider possibilities*
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