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

The growth of unwanted molds in cheeses and sausages surfaces may make them unfit for human consumption. Unsuitable storage conditions, such as high humidity and temperature, can affect the microbial stability of such products by favoring the germination and growth of molds in their superficies.

 

Natanacl™ Natamycin is a naturally occurring antifungal agent produced during fermentation by the bacterium “Streptomyces natalensis” and blended with sodium chloride. It can effectively eliminate the risk of yeasts and molds in dairy and meat products. Natanacl™ may either be added to brine or used as an aqueous suspension for dipping or coating for the intended foods.

 

 

Application

Applications

Max. dosage

Culinary

Canned foods

12 mg/kg

Salad dressing

40 mg/kg

Meat, poultry and fish

Processed meat products

400-600 mg/kg

Canned chopped meat, canned corned beef, cooked cured luncheon meat, cooked cured pork shoulder, biltong, frozen cooked-meat pie fillings

12 mg/kg

Fish sausages

12 mg/kg

Manufactured fish products, fish paste, fish roe and spawn

12 mg/kg

Sausage, salami and hot dogs

2 mg/dm2

Dairy

Cheese

40 mg/kg

Cooked cheese

4 mg/dm2

Cottage cheese, cream cheese, process of blended cheese

14 mg/kg

Cheshire, Edam, Gouda, Tilster, Limburger cheddar, Grated/shredded cheese

4 mg/kg in rind; 10 mg/kg for surface application

Cheese rinds

30 mg/kg

Hard and semi-hard paste cheeses

2 mg/dm2

Semi-hard cheese, and semi soft cheese

40 mg/kg

Yoghurt

20 mg/kg

Sour cream

14 mg/kg

 *Natanacl™ may either be added to brine, used as an aqueous suspension for dipping or coating for the intended foods. Please contact us for specific information.

Key Benefits

 Effective against yeast and moulds

 Reduce fungal mycotoxin production

 Extended shelf life

 Has no effect on bacteria and starter culture in fermented process

 No change in taste, odour, colour and flavour

 Cost efficiency than chemical preservatives at much lower dosage

 

 Natural, friendly- labelling.

Regulation

Geographic Area

Approved food applications

Max. dosage

Algeria

Cheese rinds

5 g/L

Argentina

Hard and semi-hard paste cheeses

2 mg/dm2

Specified processed meats

2 mg/dm2

Australia & New Zealand

Cheese rinds

30 mg/kg

Uncooked fermented manufactured meat products

Penetration 3-5mm

Bahrain

Permitted food preservative

No limit

Brazil

Hard cheese

4 mg/dm2

Canada

47 listed Cheese

40 mg/kg

Grated/shredded cheese

20 mg/kg

Chile

Hard cheese

50 mg/kg

China

Cheese, processed meat products

400-600 mg/kg

Colombia

Cheese

25 mg/kg

Ecuador

Cheese

50 mg/kg

Egypt

Cooked cheese

4 mg/dm2

Ecuador

Cheese

No limit

European Union

Surface treatment of hard cheese and semi-hard cheese, dried sausage

2 mg/dm2

India

Hard cheese

4 mg/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

2 mg/dm2; Penetration limit of 10 mm

Mercosur

Cheese

2 mg/dm2;10 mg/kg; Penetration limit of 4 mm

Mexico

Cheese

0.004%

Morocco

Cheese

40 mg/kg

Processed meats

40 mg/kg

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

40 mg/kg

South Africa

 

Fish sausages

12 mg/kg

Manufactured fish products, fish paste, fish roe and spawn with exception of frozen fish and canned fish products

12 mg/kg

Edam, Gouda, Tilster, limburger cheddar, Cheshire

4 mg/kg in rind;

20 mg/kg for surface application

Cottage cheese, cream cheese, process of blended cheese, including cheese spread, process cheese preparations and soft cheese

20 mg/kg for application to the surface of the cheese

Manufactured meat products

1000 mg/kg on casing or 6 mg/kg in contents

Canned chopped meat, canned corned beef, cooked cured luncheon meat, cooked cured pork shoulder, biltong, frozen cooked-meat pie fillings

12 mg/kg

Taiwan

Hard, semi-hard cheese, dried, cured sausage

40 mg/kg

Tunisia

Hard, semi-hard cheese, and semi soft cheese, dried, cured sausage

2 mg/dm2

Turkey

Hard, semi-hard, and semi soft cheese, dried, cured sausage, salami and hot dogs

Penetration limit of 5mm

Ukraine

Cheese

40mg/kg

Uruguay

Cheese

40mg/kg

United Arab Emirates

Permitted food additive

No limit

United States

Cuts and slices of cheese

40 mg/kg

Nonstandard of identity cream cheese

14 mg/kg

Cottage cheese

14 mg/kg

Sour cream

14 mg/kg

Soft tortillas

40 mg/kg

Nonstandard of identity salad dressing

40 mg/kg

Venezuela

Specified cheese and sausage

1% suspension

Vietnam

Preservative

No limit

Yemen

Permitted food additive

No limit