How to use natamycin

2021/11/26

This article will tell you how to use Natamycin.

GB2760-2007 stipulates: the consumption of cheese, pastries, sauced meat products, smoked barbecue meat, fried meat, western-style ham (smoked, smoked, steamed), meat enema, fermented meat products, fruit and vegetable juice It is 0.3g/kg (for surface use, suspension immersion or spray), mayonnaise and salad dressing are limited to 0.02g/kg, and the residual amount is 10ppm; the use limit for fermented wine is 0.01g/L.

Direct addition method: It can be applied to liquid foods such as yogurt, fresh milk, or general paste or mixed foods such as various sauces, fillings, etc.

Add 10-40 grams of Natamycin to 1 liter of water and mix evenly to make a suspension. Add the rest to one ton of yogurt and mix evenly. The mixing time depends on the viscosity of the product.

Surface soaking method or spraying method: can be applied to meat products, vegetarian food, cheese, and other solid foods such as ham, sausage, bacon, smoked chicken, soy products, or other vegetarian foods such as vegetarian chicken, gluten, dried tofu, etc.

Soaking method: soak the accurately processed food in a suspension of Natamycin (1-2 grams of Natamycin is added to 1 liter of 8-10% NaCl solution). The rest needs to be stirred to maintain uniformity, and the temperature is maintained at 20-30°C.

Spraying method: Spray the stirred natamycin suspension (3-4 grams Natamycin into 1 liter of 8-10% NaCl solution) evenly on the surface of the food to be treated. 

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