2013 Hot Sale Natural Food Additive Natamycin for cheese
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- Category :
Food and Feed additives/Food additives
- CAS NO : 7681-93-8
- EC NO : 231-683-5
- Molecular Formula : C33H47NO13
- Main Specifications : mold and yeast inhibitor
- Synonyms : Pimaricin, Streptomyces chattanoogensis (1.07360);Natamycin;Pimaricin;22-[(3-amino-3,6-dideoxy-beta-D-glycero-hexopyranosyl)oxy]-1,3,26-trihydroxy-12-methyl-10-oxo-6,11,28-trioxatricyclo[22.3.1.0~5,7~]octacosa-8,14,16,18,20-pentaene-25-carboxylic acid;(1R,3S,5R,7R,8E,12R,14E,16E,18E,20E,22R,24S,25R,26S)-22-[(3-amino-3,6-dideoxy-beta-D-mannopyranosyl)oxy]-1,3,26-trihydroxy-12-methyl-10-oxo-6,11,28-trioxatricyclo[22.3.1.0~5,7~]octacosa-8,14,16,18,20-pentaene-25-carboxylic acid;(8Z,14Z,16Z,18Z,20Z)-22-[(3-amino-3,6-dideoxyhexopyranosyl)oxy]-1,3,26-trihydroxy-12-methyl-10-oxo-6,11,28-trioxatricyclo[22.3.1.0~5,7~]octacosa-8,14,16,18,20-pentaene-25-carboxylic acid;(1R,3S,5R,7R,8E,12R,22R,24S,25R,26S)-22-[(3-amino-3,6-dideoxy-D-mannopyranosyl)oxy]-1,3,26-trihydroxy-12-methyl-10-oxo-6,11,28-trioxatricyclo[22.3.1.0~5,7~]octacosa-8,14,16,18,20-pentaene-25-carboxylic acid;natamycin sterile;
Package: 500g/bottle, 25kg/carton, 100g/bottle
Uses : preservative for cheese, dairy
Molecular Structure:
Product description:
Specifications Natamycin
1.Natural food preservative for cheese
2.High efficiency at low dosage
3.Halal/Kosher/ISO9001
4.Free sample
2013 Hot Sale Natural Food Additive Natamycin for cheese
We wish all of our old and new customers a Merry Christmas & Happy New Year with high quality products on sale!
Introduction
NATAMYCIN (PIMARICIN) is a naturally antimycotic product which is classified as a polyene macrolide and can be produced during fermentation by the bacterium Streptomyces spp. Natamycin not only inhibits the growth of different moulds and yeasts broadly and high-effectively, but also inhibits the production of their toxin. It fully complies with the specifications laid down by the FDA and the JECFA with regard to its use on cheeses and fermented meat products.
Key Benefits
1. Food safety improvement by protecting foodstuff against mycotoxin production such as aflatoxin
2. Shelf life extension or maintenance by controlling and delaying fungal and yeast growth
3. Extra safety for consumer due to no reported allergic or sensory reactions
4. Little or no influence on taste, flavour, colour of foodstuff
5. No penetration into the foodstuff when applied on the surface, thus limiting the concentration
6. Cost-effective solution due to high efficacy at low concentrations
7. Possible usage in fermented products due to no action against bacteria
8. Allowing new formulation due to not needing low pH to be effective
9. Replacement of chemical preservatives by a natural and safe solution
10.Cost efficiency than chemical preservatives at much lower dosage
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