Natamycin

1. Appearance:

1)Appearance: Off-white free-flowing powder.

2)Solubility: Almost insoluble in, slightly soluble in methanol; can be prepared as a water suspension for use.

3)Stability: Stable in dark and dry environments; activity decreases under strong light, high temperature strong acid, and strong alkali conditions.

4)pH (suspension): 5.0 ~ 7.5.

2. Application Areas：

This product is a food-grade biological antifungal preservative produced by fermenting Natamycin from Streptomyces natans and dil it with food-grade lactose. It specifically binds to ergosterol on the fungal cell membrane, destroys the fungal cell membrane structure, inhibits and kills molds and yeasts, and blocks the production of mycot such as aflatoxin. It is widely used for mold prevention on food surfaces.

Core Features: It only targets fungi and has no inhibitory effect on bacteria, and will not interfere with the beneficial bacteria required cheese fermentation and meat product ripening.

3. Packaging specification:

500g/bottle; outer carton 15kg.

4. Storage requirements:

Store in dark, cool and dry place (temperature < 25°C, humidity < 65%).

5. Shelf life: 24 months.

6. Quality Standards：

GB 26687-011 "National Food Safety Standard General Rules for Compound Food Additives"; complies with GB 2760

7. The left-hand section of the quality standard table：

   Test Item	Standard Requirement
   Sensory Characteristics	Off-white powder, odorless, no decay or mold, no visible impurities to the naked eye.
   Loss on Drying	≤8.0 %
   Lead (Pb)	≤2. mg/kg
   Arsenic (As)	≤2.0 mg/kg
   Natamycin Content (dry basis)	50%~55%