CAS 7681-93-8 Preservatives Anti-Bacterial Food Additive Potassium Sorbate Pimaricin Natamycin

• Customization: Available
• Powder: Yes
• Customized: Non-Customized
• Model NO.: Natamycin
• Certification: GMP, HSE, ISO 9001, USP, BP
• Suitable for: Adult
• State: Solid
• Purity: >98%
• Name: Natamycin
• Mf: C143h230n42o37s7
• CAS: 1414-45-5
• Transport Package: Drum
• Specification: 99%
• Trademark: HS
• Origin: China
• HS Code: 2904201000
• Production Capacity: 10

Product Description

Product Name	Natamycin
Appearance	Light Yellow Powder
Purity	99%
CAS	7681-93-8

 
Natamycin(also named pimaricin) is a natural biological food preservatives. 
Natamycin is widely Used for cheese, meat and meat products, moon cakes, snacks, raw juice for coating use, surface of utensils, perishable food, Salad sauce, Fermented wine, etc.

Differences between natural preservative natamycin and chemical preservative:
 
Usage condition: biological preservatives are antibacterial in neutral or sub-acidity conditions. But common preservatives, such as sodium benzoate and potassium sorbate just work in high-acidic condition.
 
Effectives: biological preservatives can keep the foods fresh and healthy more than 60 days; but the common preservatives just can within one week. 
 
economical efficiency:The dosage of biological preservatives is less than that of common preservatives; it will remove the cost.
 
Safety: biological preservatives is nontoxic to human bodies, and no any carcinogenesis, Meet the GB25532-2010 and FAO / WHO standards
 
Widely use: biological preservatives are widely used in cheese, ham, meat soup, fresh juice, meat food, flavor moon cakes, easily-moulded food, cans, win, seafood,etc.
Natamycin food preservative (also known as Streptococcus lactic peptide) is a polypeptide,with 34 amino acid residues widely used as a food preservative.Nisin possesses anti-microbial activity against a wide range of Gram-positive bacteria and their spores in food, and inhibits the heat-resistant bacilli, such as B. Stearothermophilus, CI. Butyricum and L. Monocytogenes. It is not effective against Gram-negative bacteria, yeasts or mould.It is catabolized to amino acid in human body, so it is no harm or vice-effect to people. Extensive micro- biological tests have not shown any cross resistant between Nisin and medical antibacterial drug. It is a
natural food preservative which is highly efficient, safe and has no side-effects. In addition, it has excellent solubility and stability in food.
Advantage
1.Strong inhibiting activities. Nisin specifically targets the stubborn Bacillus spp. and their spores.
2.High safety. Nisin can be quickly digested into amino acids with the aid of enzymes in human stomach.
3.Good stability. Nisin is stable in acid conditions and can keep active even at 121ºC for 30mins.

 

Items	Standard
Description	WHITE TO LIGHT YELLOW POWDER
Content	≥50%
Moisture	≤8.0%
P H	5.0~7.0
Ash	≤0.5%
Heavy metals	10 mg/kg Max
Lead	2 mg/kg Max
Arsenic	3 mg/kg Max
Total Plate count	100 cfu/g Max
Salmonella	25g Nagative
Listeria monocyt	25g Nagative
25g Nagative	Nagative
25g Nagative	Nagative
Storage	Store unopened under 20ºC in dry conditions,away from direct sunlight. When opend,store under 20ºC in original container in dry conditions way from direct sunlight.

Main function: 

1) Natamycin food preservative can be used in a wide range of heat-processed foods
2) These include: fresh milk, processed cheese and other dairy products, pasteurized liquid eggs, processed meat, seafood, canned food, fruit drinks, plant protein drinks, baked products, instant food, beer, and wine.
3) Natamycin can also be used as a preservative in gelatin processing, cosmetics, drugs and health products.
Expiration: two years in cool (0°C - 10°C), dry conditions, away from direct sunlight in original unopened packs

Application :  

Natamycin has been used for decades in the food industry as a hurdle to fungal outgrowth in dairy products, meats, and other
foods. Potential advantages for the usage of natamycin might include the replacement of traditional chemical preservatives, a neutral flavor impact, and less dependence on pH for efficacy, as is common with chemical preservatives.

Items	Standards	Results
Physical Analysis
Description	Light Yellow Powder	Complies
Assay	Colchicine 98%, HPLC	98.23%
Mesh Size	100 % pass 80 mesh	Complies
Ash	≤ 5.0%	2.85%
Loss on Drying	≤ 5.0%	2.82%
Chemical Analysis
Heavy Metal	≤ 10.0 mg/kg	Complies
Pb	≤ 2.0 mg/kg	Complies
As	≤ 1.0 mg/kg	Complies
Hg	≤ 0.1 mg/kg	Complies
Microbiological Analysis
Residue of Pesticide	Negative	Negative
Total Plate Count	≤ 1000cfu/g	Complies
Yeast&Mold	≤ 100cfu/g	Complies
E.coil	Negative	Negative
Salmonella	Negative	Negative