Lactose
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- Category :
Food and Feed additives/Food additives
- CAS NO : 63-42-3
- EC NO : 200-559-2
- Molecular Formula : C12H22O11
- Main Specifications :
- Synonyms : Lactose Anhydrous;(2R,3R,4S,5R,6S)-2-(hydroxymethyl)-6-[(2R,3S,4R,5R,6R)-4,5,6-trihydroxy-2-(hydroxymethyl)tetrahydropyran-3-yl]oxy-tetrahydropyran-3,4,5-triol;D-Glucose, 4-O-beta-D-galactopyranosyl-;Milk sugar;(+)-Lactose;4-(beta-D-Galactosido)-D-glucose;BRN 0093796;AI3-08876;4-O-beta-D-Galactopyranosyl-D-glucose;Fast-flo Lactose;Lactin (carbohydrate);Lactose;4-O-beta-D-galactopyranosyl-beta-D-glucopyranose;4-O-beta-D-galactopyranosyl-D-glucopyranose;
Molecular Structure:
Product description:
Detailed Product Description
1.The highest quality manufacturers
2.Natamycin 50-55% in Lactose,Glucose and NaCl-
3.Meet the GB25532-2010 and FAO / WHO standards
4 .With ISO9001,Halal and Kosher
Introduction
Natamycin 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 can be widely used in food preservation and anti-fungal treatment. Natamycin has no effect on bacteria, so it does not prevent in the natural maturing process of yoghurt, cheese, fresh Ham, sausage, ect.
Advantages
Effectively inhibits yeast and mold
Non-toxic, Odorless, Neutral flavor impact
Extends the shelf life of foods
Replaces traditional chemical preservatives
Does not affect useful bacteria
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