Natamycin

Natamycin, a crystalline powder that appears nearly white or creamy yellow, is not only odorless and tasteless, but also has the characteristics of low dosage and high safety, making it a leader in food preservatives.

1. The usage method of natamycin
Natamycin, as an efficient food preservative, has a simple and safe method of use. Usually, it exists in powder form and can be easily added to various foods such as dairy products, meat products, and baked goods. When adding, simply mix it evenly with the food in a certain proportion, without the need for special equipment or processes. In addition, the safety of natamycin has been widely recognized, and low doses can achieve good preservative effects, ensuring the safety and quality of food.
2. Direct addition method
Natamycin is suitable for liquid foods such as yogurt and fresh milk, as well as various sauces, fillings, and other general paste or mixed foods. Add 10-40g of natamycin to 1 liter of water, stir thoroughly to make a suspension, then add it to one ton of yogurt and stir evenly again. The mixing time needs to be adjusted according to the viscosity of the product.
3. Surface soaking method or spraying method
These two methods are applicable to solid foods such as meat products, vegetarian food, cheese, such as ham, sausages, smoked meat, smoked chicken, as well as soy products and other vegetarian foods, such as vegetarian chicken, gluten, dried tofu, etc.
4. Soaking method
Immerse the processed food into a suspension of natamycin, which is prepared by dissolving 1-2 grams of natamycin in 1 liter of 8-10% NaCl solution. During the soaking process, it is necessary to continuously stir and maintain the temperature within the range of 20-30 ℃.
5. Spray method
Spray the evenly stirred natamycin suspension (3-4 grams of natamycin dissolved in 1 liter of 8-10% NaCl solution) directly onto the surface of the food to be treated.