Fungus in food is a major challenge for global food manufacturers. Natamycin is permitted worldwide as a highly effective anti-fungal solution. Unlike most antimicrobials, Natamycin is effective at low concentrations and active over a wide pH range (3-9). Because natamycin is used at very low dosage (1-10 ppm), the cost-in-use may be comparable to synthetic preservatives and significantly lower than other natural mold inhibitors.
Natap® is a highly-dispersed pure Natamycin with 700 mesh particles confirming to E235, it minimizes dosage and residues as health food additive.
Stability
Natamycin is stable and effective between pH 3-9, at 75 °C, the experimental studies also show that Natamycin can endure 100°C for 5 minutes.
Picture 1
Solubility
Conventional natamycin has a low solubility and rapid sediments in liquid, therefore reducing effectiveness when applied on or in foods. Natap® natamycin has a higher solubility and dense distribution by minimizing natamycin crystal size.
Conventional natamycin
Natap™
Figure 1
Minimum inhibitory concentration of Natap®
Target organisms
MIC (ppm)
Yeasts
Brettanomyces bruxellensis
1.5
Candida albicans
1.5~2.0
Candida guilliermondii
3.0
Candida vini
1.0
Hansenula polymorpha
Kloeckera apiculata
Saccharomyces bailii
Saccharomyces bayanus
Saccharomyces cerevlslae 8021
2.5
Saccharomyces cerevisiae var. ellipsoideus
Saccharomyces exiguous
Saccharomyces ludwigii 0339
Saccharomyces rousii 0562
5.0
Saccharomyces sake 0305
Torulopsis candida
2.0
Torulopsis lactic-condensi
Molds
Aspergillus chevalieri 4298
0.63
Aspergillus clavatus
0.1 0.5
Aspergillus CBS 3005
6.0
Aspergillus flavus BB 67
4.5
Aspergillus flavus Madagascar
Aspergillus flavsu Port Lamy
Aspergillus nidulans
AspergiUus niger
1-1.8
Aspergillus ochraceus 4069
Aspergillus orycae
10
Botrytis cinerea
1-25
Fusarium sp.
Gtoeospodum album
Mucor mucedo
1.2-5
Penicillium chrysogenum
0.6-13
Penicillium digitatum
Penicillium expansum
5
Penicillium islandicum
1.1
Penicillium notatum 464O
Penicillium roqueforti var puctatum
Rhizopus oryzae 4758
Products
Applications
Solutions
Code
Trademark
Labelled as
Food categories
Typical cases
Shelf-life diagnostics
Rec. dosage
0101
NataP®
Natamycin (E235)
1.0 Bakery
1.1 Breads
1.1.1 Breads and rolls
Pancake (Tortillas)
Anti- mold
1-5 μg/cm2
1.2 Cakes, Cookies, Pies
1.2.2 Cookies
Crumpets, flapjacks, and pikelets
Mooncakes
2.0 Beverage
2.1 Alcoholic drinks
2.1.3 Wine
Grape wine
Anti-Brettanomyces
40 mg/L
2.2 Juices
2.2.1 Fruit juices
Apple juice, Grape juice
Anti-yeast
40-60 mg/L
Orange juice
Anti-yeast and mold
25 mg/L
5.0 Dairy
5.1 Milk products
5.1.2 Fermented milk products
Yogurt
Anti- yeast and mold
10 mg/kg
5.2 Cheese
5.2.3 Semi-hard cheese
Lactic type cheese (e.g. Caerphilly, Cantal, Credos, Danbo, Edam, Gouda, Lancashire Port-Salut, Providence, Reblochon)
20-40 mg/kg
Mould ripened cheese (e.g. Adelost, Blue cheese, anablue, Gorgonzola, Roquefort, Stilton, Tiroler-Graukäse)
5.2.3 Hard cheese
Asiago, Cheddar, Colby, Derby, Emmental, Grana, Gruyère, Kefalotiri, Manchego, Mazoero, Pecorino, Ras, Romano, Samsoe, Swiss
5.3 Dairy-based desserts and drinks
5.3.1 Dairy-based desserts
Dairy desserts, dips and snacks
20 mg/kg
5.3.2 Dairy-based drinks
Fruit- or flavored- yogurt
6.0 Fruits and vegetables
6.1 Fresh fruits
6.1.3 Pome fruits
Apples
Anti-mold
25 mg/kg
6.1.10 Pineapple
Pineapple
Growth inhibition of fungal diseases
400 mg/kg
6.1.2 Citrus fruits
Oranges, Lemons
200 mg/kg
6.3 Fresh vegetables
6.3.1 Mushroom
Mushroom
Growth inhibition of Dry Bubble Disease
100 mg/kg
7.0 Meat, poultry and seafood
7.1.6 Shelf-stable meats
7.1.6.1 Low-acid dry sausage
La Chang
40 mg/kg
7.1.6.2 High-acid fermented sausage
Salami
7.2 Cooked meat
7.2.2.6 Cooked cured meat
Barbecue, Fried meat, Ham, Sausage
- Prevention against yeasts and molds
- Safety improvement by reducing fungal mycotoxin production
- Shelf life extension
- Natural, consumer-friendly labeling
Natamycin under Natap® brand is a food preservative that is approved and used in more than 100 countries around the world. The WHO, EFSA and FDA have evaluated Natamycin thoroughly and all list it as safe for human consumption.
Geographic Area
Approved food applications
Max. dosage
Algeria
Cheese rinds
2.5g/L
Argentina
Hard and semi-hard paste cheeses
1mg/dm2
Specified processed meats
Australia
Cheese rind
15mg/kg
Uncooked fermented manufactured meat products
Penetration 3-5mm
Bahrain
Permitted food preservative
No limit
Brazil
Hard cheese
2mg/dm2
Canada
47 listed Cheese
20mg/kg
Grated/shredded cheese
10mg/kg
Chile
12.5mg/kg
China
Cheese, processed meat products, mooncakes, baked goods, fruit juices
200-300mg/kg
Colombia
Cheese
Costa Rica
400mg/kg
Ecuador
Egypt
Cooked cheese
European Union
Surface treatment of hard cheese and semi-hard cheese, dried sausage
India
Israel
Specified cheese
Jordan
Permitted food additive
Kuwait
Lebanon
Mauritius
Hard cheese and semi-hard cheese, dried sausage
1mg/dm2; Penetration limit of 5mm
Mercosur
1mg/dm2; 5mg/kg; Penetration limit of 2mm
Mexico
0.002%
Morocco
Processed meats
New Zealand
Oman
Paraguay
Philippines
Qatar
Saudi Arabia
Food preservatives
Singapore
cheese
South Africa
Fish sausages (to be applied to the outer inedible casing only)
6mg/kg
Manufactured fish products, fish pasters, fish roe and spawn with exception of frozen fish, salted snock, and canned fish products
Edam, Gouda, Tilster, limburger cheddar, Cheshire
2mg/kg in rind; 10mg/kg for surface application
Cottage cheese, cream cheese, process of blended cheese, including cheese spread, process cheese preparations and soft cheese
10mg/kg for application to the surface of the cheese
Yoghurt
Canned foods
Manufactured meat products
500mg/kg on casing or 6mg/kg in contents
Canned chopped meat, canned corned beef, cooked cured luncheon meat, cooked cured pork shoulder, biltong, frozen cooked-meat pie fillings
Taiwan
Hard, semi-hard cheese, dried, cured sausage
Tunisia
Hard, semi-hard cheese, and semi soft cheese, dried, cured sausage
Turkey
Hard, semi-hard, and semi soft cheese, dried, cured sausage, salami and hot dogs
Penetration limit of 5mm
Ukraine
Uruguay
United Arab Emirates
United States
Cuts and slices of cheese
Nonstandard of identity yoghurt
7mg/kg
Nonstandard of identity cream cheese
Cottage cheese
Sour cream
Soft tortillas
Nonstandard of identity salad dressing
Venezuela
Specified cheese and sausage
0.5% suspension
Vietnam
Preservative
Yemen republic