How to use natamycin in food to make it work?

Time : 2021-09-06

Cheese and processed cheese and their analogues

Natamycin is most widely used in cheese, which can be classified into three methods: 1. Spray 0.05% - 0.1% natamycin on the surface of cheese products; 2. Soak the salted cheese in 0.05% - 0.1% concentration suspension for 2-4 minutes; 3. Add 0.05% natamycin to the coating covering cheese.

Cakes and Pastries

Spraying method: add 1g of natamycin to 1kg of 75% ethanol to prepare 0.1% natamycin alcohol suspension, spray it evenly on the surface of baked cakes, cool and pack with nitrogen.

Moon Cake

Spraying method: when the baked moon cake is cooled to be not hot, natamycin is mixed into water / alcohol suspension and sprayed on the surface of the moon cake.

The moon cakes were treated with 0.4g/kg natamycin and 8g / kg potassium sorbate. The residues were 4.18mg/kg and 83.6mg/kg respectively.

Meat enema

Immersion method: 0.5g natamycin was added to 1kg water to prepare 0.05% natamycin suspension. Then soak the casing in it for 3-5 hours before filling.

Spraying 0.05% - 0.1% natamycin suspension on the enema surface can effectively prevent mildew on the enema surface.

Salad dressing

Direct addition: salad dressing is semi-solid with high fat content. Mildew often occurs after summer. The results showed that the addition of 10 ppm (0.001%) natamycin could effectively inhibit mold. Considering the loss of natamycin in the production process, the recommended addition amount is 0.002%.

Soy sauce, vinegar

Direct addition: adding 15ppm (0.0015%) natamycin to soy sauce and vinegar can effectively inhibit the growth and reproduction of yeast and prevent the emergence of white flowers. Considering the loss of natamycin in the production process, the recommended addition amount is 0.002%.

Smoked meat products

Spraying method: spraying natamycin suspension with concentration of 0.05% - 0.1% on the surface of smoked and roasted meat can prolong the shelf life of the product.

Fruit juice, fermented wine

Direct addition: concentrated orange juice stored at 10 ℃ and 10ppm (0.001%) natamycin can inhibit the growth of yeast; When stored at room temperature, 20 ppm (0.002%) natamycin is required to have antibacterial effect. The recommended addition amount is 0.001-0.002%.

In cooking wine, 3 ppm (0.0003%) natamycin can greatly prolong the shelf life.

Now the bottleneck restricting the development of natamycin market is dissolution. Although the low solubility of natamycin is very beneficial to food surface treatment, it ensures that the preservative only stays on the food surface and will not migrate to the inside of the food. However, because it is insoluble in water, alcohol and oil, the application field and scope of natamycin are limited. Therefore, many companies are committed to improving the solubility of natamycin by improving the structure or dosage form of natamycin. Through the technical breakthrough of natamycin extraction process, a high-performance natamycin - nanocrystalline, an upgraded version of natamycin with better solubility, more uniform distribution on food surface, more comprehensive coverage and better preservation effect, is launched. The market is in short supply.

In addition to the price, the more important competition in the natamycin industry in the future is technology improvement, including improving the extraction process, improving the structure of natamycin and optimizing the dosage form of products.

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