Properties of Natamycin

Natamycin has been used for decades in the food industry as an inhibitor of fungal outgrowth in dairy products and other foods.

The advantages of the usage of natamycin include the replacement of the traditional chemical preservatives, a neutral flavour impact, and less dependence on pH for efficacy, as is common with chemical preservatives.

It can be applied in variety of ways: as an aqueous suspension mixed into a brine solution, sprayed on the product or into which the product is dipped, or in powdered form (along with an anticaking agent such as cellulose) sprinkled on or mixed into the product.

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How to buy products from Biozymes (B2B).

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Application
Use of additive in different industries.