NATAP™
NATAP™ Natamycin is a naturally occurring anti- fungal produced during fermentation by the bacterium “Streptomyces natalensis”. It is recrystallized to achieve the optimal solubility to effectively eliminate the risk of Yeasts and Molds in foods and beverages.
Properties
- Physical Form
- Powder, Solid
- Powder
- Solid
Product families
Applications
- Juice & Juice Drinks
- Liquor & Spirits
- Bakery
- Convenience Foods
- Dairy
- Meat Poultry & Seafood
- Savory & Culinary
Product Families
- Antioxidants & Preservatives
Other characteristics
- Brand
- NATAP
- Features
Anti-Fungal, Enhanced Shelf Life, Free of Major Allergens
- Functions
- Mold Inhibitor
- Ingredient Name
- Natamycin
- Labeling Claims
- Halal, Kosher, Natural, Non-GMO
- Halal
- Kosher
- Natural
- Non-GMO
- Note
The exact appearance, activity and composition percentage variations may occur from batch to batch.
- Markets
- Food & Nutrition
- Storage
The shelf life is 24 months when stored unopened at room temperature in dry conditions, away from direct sunlight and odorous products. When opened, store at room temperature in the original container.
- PACKAGING
Natap™ is available in 500 g/bottle or 10 kg/barrel with integral, tamper-proof seals.
- Use Levels
- 2-50 mg/kg
- Appearance
- Creamy-white powder
- Shelf LIfe
- 24 Months
- Ingredient
- Natamycin
- Regulations
GMO Status - According to regulations EC No. 1829/2003 and 1830/2003. Microorganism used to produce Natap™ are not genetically modified.; Natamycin is a food preservative that is approved and used in more than 138 countries around the world. The regulations governing the use of Natap™ vary considerably in the countries in which it is currently approved.; The packaging materials comply with Regulation (EU) No 1935/2004, 2023/2006 and 10/2011.
- Key Benefits
Growth inhibition of yeasts and molds; Improves food safety by reducing mycotoxin production (e.g. aflatoxin); Shelf life extension; Natural and Consumer-friendly label
- Technology
- Food Ingredients
- Packaging Type
- Bottles
- Application Areas
Canned foods, Cheese, Fermented alcoholic beverages, Fish pastes, Frozen cooked-meat pie fillings, Fruit and vegetable juice and pulp, Mayonnaise, Pastries, Pineapple, Processed meat and fish products, Salad dressing, Soft tortillas, Sour cream, Yogurt.
- Use Direction
The recommended dosage of Natap™ is in range of 2-50 mg/kg. Direct addition or surface treatment by spray or immersion. The applied method and exact dosage of Natap™ depends on the application for which it is intended.
- Food Applications
- United States
- Food Ingredients Features
- Anti-Fungal
- Enhanced Shelf Life
- Free of Major Allergens
- Food Ingredients Functions
- Mold Inhibitor
- Certifications and Compliance
- EU Compliant
- Halal
- Kosher
- Food and Nutrition Applications
- Alcoholic Beverages
- Canned Meals
- Cheese
- Juices
- Mayonnaise
- Pastries
- Processed Meat Products
- Processed Seafood
Technical data
Table 1 of 4
1 row| Characteristic | Value |
|---|---|
| pH (1% Aqueous Solution) | 5.5 - 7.5 |
Table 2 of 4
3 rows| Characteristic | Value | Unit |
|---|---|---|
| Total Plate Count | max. 1,000 | CFU/g |
| E. coli | Absent | /25g |
| Salmonella spp. | Absent | /25g |
Table 3 of 4
2 rows| Characteristic | Value | Unit |
|---|---|---|
| Loss on Drying | max. 8 | W% |
| Natamycin Content | min. 95 | W% |
Table 4 of 4
3 rows| Characteristic | Value | Unit |
|---|---|---|
| Mercury | max. 1 | mg/kg |
| Lead | max. 2 | mg/kg |
| Arsenic | max. 3 | mg/kg |
