NATADEX™
NATADEX™ Natamycin is a naturally occurring antifungal agent produced during fermentation by the bacterium "Streptomyces natalensis" and blended with glucose. It is used to effectively eliminate the risk of yeast and mold in bakery products.
Properties
- Physical Form
- Powder, Solid
- Powder
- Solid
Product families
- Antioxidants & Preservatives
Other characteristics
- Brand
- NATADEX
- Features
Anti-Fungal, Cost Effective, Enhanced Shelf Life, Free of Major Allergens, High Quality
- Functions
- Mold Inhibitor
- Ingredient Name
- Natamycin
- Labeling Claims
- Clean Label, Halal, Kosher, Natural, Non-GMO
- Clean Label
- 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
Natadex™ is available in 500 g/bottle or 10 kg/ barrel with integral, tamper-proof seals. Packaging is available in other quantities.
- Use Levels
- 20 mg/kg
- Appearance
- White to yellow crystalline powder
- Shelf LIfe
- 24 Months
- Ingredient
- Dextrose, Natamycin
- Regulations
GMO STATUS According to regulations EC No. 1829/2003 and 1830/2003. Microorganisms used to produce Natadex™ 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 Natadex™ vary considerably in the countries in which it is currently approved.; Packaging Plastic materials comply with Regulation (EU) No 1935/2004, 2023/2006 and 10/2011.
- Key Benefits
Growth Inhibition of Yeasts and Molds; Extended shelf life; Natural, friendly label; Improves food texture and color; Reduce fungal mycotoxin production;; Has no effect on bacteria and starter culture in fermented process; No change in taste, odor, color and flavor; Cost efficiency
- Technology
- Food Ingredients
- Packaging Type
- Bottles
- Application Areas
Bakery (e.g, Bread, Biscuit, Cakes, Tortillas), Beverage (e.g., Soft drinks, Specialty beers), Culinary (e.g. Dressings, Pickled products), Dairy (e.g. Dairy dessert and drinks), Meat (e.g. Meat curing, Fermentation of dry sausages).
- Use Direction
The recommended dosage of Natadex™ is 20 mg/kg. It may be used in the form of an aqueous suspension for spraying on the surface of bakery products.. In general, to deploy Natadex™ dipping solution with cold boiled water or distilled water or Ethanol to form a suspension, then to add or spray in or onto food.
- Food Additive Number
- E 235, INS 235
Technical data
Table 1 of 4
3 rows| Characteristic | Value | Unit |
|---|---|---|
| Particle Size (200 Mesh) | max. 90 | % |
| Sulphated Ash | max. 0.5 | W% |
| pH (1% Aqueous Solution) | 5.0 - 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
3 rows| Characteristic | Value | Unit |
|---|---|---|
| Dextrose | min. 50 | W% |
| Natamycin Content | min. 50 | W% |
| Loss on Drying | min. 8 | 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 |
