Natanacl™ - Natamycin-salt blend - ANTIMICROBIALS - Handary Online Shop | The first brand on natural protective solutions

Natanacl™

Natamycin-salt blend

Price : 50.00 EUR ( Click here to check you member price ) Package : 500 g/bottle

Add to cart

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
Culinary	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
Argentina	Specified processed meats	2 mg/dm²
Australia & New Zealand	Cheese rinds	30 mg/kg
Australia & New Zealand	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
Canada	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
Morocco	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