Natamycin or pimaricin (food additive E235) - a strain produced during the fermentation process by Streptomyces natalensis bacteria. Additive E235 is slightly soluble in alcohol and water. However natamycin is quite effective at very low concentrations. By it's nature, natamycin is a natural antifungal agent and is used in the food industry as an E235 preservative additive.

Additive E235 is non-toxic, but at high concentrations (more than 500 mg / kg of body weight) it can cause nausea, vomiting, and diarrhea. Being an antibiotic, the E235 additive is added to food in a strictly limited amount due to the properties of antibiotics to kill not only harmful fungi and bacteria, but also microorganisms involved in the vital processes of the human body.
For decades, the preservative E235 has been used in the food industry to prevent the development of fungi in dairy products, meat and other food products. Additive E235 can also be used in confectionery: cakes, pastries, biscuits. In addition, the additive E235 is used in the manufacture of cheeses as its shell. As a result of surface treatment (irrigation of the surface or immersion in a solution of the finished product), the E235 preservative remains strictly on the surface of the cheese. Some countries allow the use natamycin and for surface treatment of sausages.

Natamycin E235 protects food products such as cheeses, sausages, wines, bakery products and others from mold. Natamycin

The main scope of natural preservative Natamycin is the production and processing of cheeses and sausages. It can be used in the processing of dairy and sour-milk products, processed cheese, confectionery, fish products and other products subject to the influence of mold and yeast. At the same time, the actual dosages depend on the type of product, the expected microbial load, temperature factors and the desired storage time and conditions.

natural antibiotic Natamycin actively used in the manufacture of various yoghurts, and in bakery products. It can be added to quick-frozen lobsters, fish pastes, raw fish and caviar. Also Natamycin you can treat the surface of fish products to extend the shelf life and protect them from mold.

Natamycin is an ideal preservative not only due to its antifungal properties. When adding Natamycin the appearance of bitterness and any aftertaste is excluded. Even at very low concentrations (approximately 20-40 g per 200 liters of water) this solution is sufficient to process the casing, which is enough to produce 6 tons of products. On my own Natamycin is a colorless crystals, hardly soluble in water (0.01) and methanol (0.2) and insoluble in higher alcohols, ether and dioxane.

Natamycin E235 protects food products such as cheeses, sausages, wines, baked goods and others from mold. Natamycin reduces the cost of antibacterial treatment of products.

Natamycin or pimaricin

The nutritional supplement with the classification code number E 235 is the result of a process called fermentation that occurs with bacteria of a certain order, more precisely Streptomyces natalensis. This strain is also called pimaricin or natamycin.

Origin: 2-synthetic;

Danger: extremely low level

Synonymous names: pimalac, pimaricin, E 235, natamycin, pimalac, E-235, pimaricin, natamycin, Pimaricin, Natamycin, mitrocin.

general information

Among the qualities of the physical plane, it is worth noting that E 235 is poorly soluble in water, as well as in alcohol. To light, just the opposite, the additive exhibits high sensitivity.

Natamyci n, as E 235 is also called, is used in industry, in particular, food, as a reliable and very effective preservative. Refers to non-toxic substances. It has significant antifungal properties. Even at low concentrations, it shows its qualities as a strong antibiotic.

In this regard, the use of E 235 should be strictly dosed, since any antibiotic, and natamycin is no exception, can adversely affect microorganisms that are important to the human body, and not just bacteria and fungi that are considered harmful. Studies and tests show that an adult adequately tolerates up to 0.3 mg of E 235 per 1 kg of his weight.

Effect on the body

Harm

In certain, fairly small volumes, E 235 is considered a low-toxic preservative. But if the level of pimaricin exceeds 500 mg per 1 kg of body weight, then the substance turns into a rather toxic and dangerous component. In this regard, certain negative reactions may appear, indicating poisoning. This is nausea as well as vomiting. Malfunctions in the work of the gastrointestinal tract are expressed in the form of a disorder, that is, diarrhea.

Even using E 235 in small quantities, its antibiotic properties should be taken into account. Once in the stomach and intestines, it can significantly spoil their microflora and lead to unwanted and dangerous disruptions in the digestive process.

Another parameter that confirms the limitation in the use of E 235 is that pathogenic bacteria and microorganisms may develop resistance to the antibiotic.

Benefit

Fungal pathologies of the skin, gastrointestinal tract, mucous membranes are included in the list of diseases in which the use of natamycin is indicated. Therefore, this antibiotic, under the trade name Pimafucin, is very widespread in medicine.

In Russia, pimaricin is included in the List of the most important and even vital medicines. This list is approved by the government.

Usage

As a fairly effective preservative, E 235 is used by manufacturers in food production. It contributes to the protection of products, in particular, from the development and reproduction of fungi. It is used in the production of meat and dairy products.

As a shell, E 235 has found application in the production of cheeses. The technological process involves complete immersion or only surface irrigation of a ready-made cheese of this type with a preservative. For the same surface treatment, natamycin is applicable in some states in the production of sausages. Uses E 235 in the confectionery industry, for example, in products such as cakes, cakes, biscuits.

Natamycin, in addition to food production, is still in service in medicine. It is effective, in this regard, as an antibiotic (polyene) of the macrolide group. It is used in the treatment of pathologies of a fungal nature: diseases of the gastrointestinal tract (intestinal candidiasis), mucous membranes, and skin (skin and nail candidiasis, ringworm, otitis externa, and so on).

In diseases caused by pathogenic yeast fungi, including those of the oral cavity, such as acute atrophic and acute pseudomembranous candidiasis in people with immune deficiency and cachexia, natamycin is also used. Suspensions, suppositories, as well as tablets and creams are made from it.

Legislation

E 235 is prohibited at the legislative level in many countries for use in food production. These countries include the USA, Canada, and a number of countries on the European continent.

The legislations of Ukraine and the Russian Federation allow the use of pimaricin in the form of additive E 235 from the category “Preservatives” in their food production.

Natamycin (Natamycin, pimaricin, pimaricin, pimafucin, E235) is an antifungal antibiotic.

It is used for the treatment and prevention of non-invasive intestinal candidiasis, infections of the skin and mucous membranes caused by Candida or other sensitive yeasts, yeast-like fungi or dermatophytes (balanoposthitis, otomycosis).

Also used as a preservative in the food industry as food additive E235.

Natamycin or pimaricin (food additive E235) - a strain produced during the fermentation process by bacteria Streptomyces natalensis. Additive E235 is slightly soluble in alcohol and water. However, natamycin is quite effective at very low concentrations. By nature, natamycin is a natural antifungal agent and is used in the food industry as an E235 preservative additive.

For decades, the preservative E235 has been used in the food industry to prevent the development of fungi in dairy products, meat and other food products. Additive E235 can also be used in confectionery: cakes, pastries, biscuits. In addition, the additive E235 is used in the manufacture of cheeses as its shell. As a result of surface treatment (irrigation of the surface or immersion in a solution of the finished product), the E235 preservative remains strictly on the surface of the cheese. In some countries, the use of natamycin for the surface treatment of sausages is allowed.

In addition to the food industry, natamycin is widely used in medicine as a polyene macrolide antibiotic for the treatment of fungal diseases of the skin, mucous membranes, and gastrointestinal tract. Natamycin is widely used in the treatment of otitis externa; skin and nail candidiasis; ringworm; intestinal candidiasis; fungal diseases of the oral cavity, such as acute pseudomembranous and acute atrophic candidiasis in patients with cachexia and immune deficiency and other diseases caused by pathogenic yeast fungi. Tablets, suspensions, creams, suppositories are made from natamycin.

In many countries, the use of the E235 additive in the food industry is strictly prohibited. In Ukraine and Russia, pimaricin is approved for use in food products as a preservative additive E235.

Useful properties, as well as the harm of food preservative E235 Natamycin (pimaricin) has been scientifically proven and substantiated as a result of a number of studies, experiments and laboratory experiments. For this reason, the food preservative E235 Natamycin (pimaricin) was assigned the status of a "dangerous" (in large quantities) food additive for human life and health. However, at present, the food preservative E235 Natamycin (pimaricin) continues to be used in the process of manufacturing food products in the European Union, the USA, Japan, Canada, Asia, as well as in the Russian Federation and neighboring countries.

Harm food preservative E235 Natamycin (pimaricin)

True, given the possible negative consequences of the harm of the food preservative E235 Natamycin (pimaricin) for the human body, doctors have established the maximum allowable standards for the content of dangerous chemically active substance natamycin in food products. In addition, one should remember the maximum allowable daily dosages of food products that contain the food preservative E235 Natamycin (pimaricin) in their chemical composition. It is believed that the body of an adult and healthy person can easily tolerate up to 0.3 mg / kg of body weight.

In case of an overdose of pimaricin or natamycin, undesirable negative consequences may appear in the form of allergic reactions or rashes on the skin. Unlike many other E235 food preservatives, Natamycin (pimaricin) does not have a toxic or carcinogenic effect. However, the biologically active substance natamycin or pimaricin, which is included in the chemical composition of the food preservative E235 Natamycin (pimaricin) has such powerful antibacterial abilities that it destroys not only pathogenic, but also beneficial bacteria and microorganisms.

The exclusivity of the benefits, as well as the main harm of the food preservative E235 Natamycin (pimaricin) lies precisely in the distinctive antibacterial abilities of the chemical compound. Doctors believe that you should eat foods that contain the food preservative E235 Natamycin (pimaricin) as little as possible. Preservative E235 refers to synthetic and derivative chemical compounds. Streptomyces natalensis bacteria undergo a fermentation process, as a result of a chemical reaction, the biologically active substance natamycin is released, which is part of the E235 preservative and determines the exceptional properties and characteristics of the final chemical compound.

It is noteworthy that natamycin refers to substances of natural origin. The main feature of the food preservative E235 Natamycin (pimaricin) can be considered the ability of a chemical to prevent the emergence and development of pathogenic bacteria, as well as fungi. Most often, the food preservative E235 Natamycin (pimaricin) is used in the manufacturing process of meat products and semi-finished products, fermented milk products, as well as sweets and confectionery.

In addition, the food preservative E235 Natamycin (pimaricin) has found wide application in the pharmacological industry. A food preservative is included in most medicines that help in the treatment of various types of diseases of the gastrointestinal tract and skin. Natamycin helps in the treatment of dermatitis, candidiasis and other diseases resulting from the harmful effects of yeast pathogens.

Introduction

Natamycin - a natural preservative E - 235, is an alternative to sorbate, the minimum introduction of which can significantly reduce microbiological spoilage of products - cheese, sausages.

Natamycin is a polyene macrolide antifungal agent created by Streptomyces natalensis, Streptomyces chatanoogen and some other species of Streptomyces, and is also a fungicidal (antimycotin) drug in which Natamycin is the active ingredient. Its main purpose is to prevent the growth of molds and yeasts on food and beverages. Natamycin is the only globally recognized antifungal food bio-preservative safe for the human body, which is able to suppress the formation of molds and yeast growth even at very low concentrations with high efficiency and in a wide spectrum. The use of Natamycin does not cause changes in the nutritional value, appearance, taste and structure of food products, and also does not penetrate into sausages or cheese. Currently, Natamycin is approved for use as a food preservative in over 40 countries and is widely used in the production of cheese, meat products, cakes, fruit juices, sauces, salads and other food products. Natamycin is classified in the European Food Additives Directive as a preservative (E-235) for use in the surface treatment of dry, ripening sausages and hard, semi-hard and semi-soft cheeses. The level of Natamycin on the surface of sausages at the time of sale should not exceed 1 mg per square dm. In addition, penetration of Natamycin into the product to a depth of not more than 5 mm is allowed.

Natamycin is not active against beneficial bacteria, and therefore the natural ripening process of cheeses, including those ripening with the participation of surface microflora, is not disturbed. Natamycin does not have an inhibitory effect on bacteria that play an important role in the meat industry and cheese making as starter cultures.

Natamycin lithocide produced by Streptomyces natalensis by fermentation in carbohydrate-based media. Natamycin obtained during this fermentation is concentrated, crystallized, dried and mixed with lactose in a ratio of 1:1.

Antifungal mechanism

Natamycin has antifungal activity against most types of mold and yeast. The activity of Natamycin is 500 times higher than that of sorbic acid. Even a very small amount of Natamycin shows antifungal activity. Most molds and yeasts can be controlled with 1-6 ppm Natamycin, and only a few molds can be controlled with 10-25 ppm Natamycin. The greatest activity of Natamycin is provided at pH 3 - 9.

The antifungal mechanism of Natamycin is as follows: Natamycin is able to bind sterols in the cell membrane and thereby cause the membrane to warp and malfunction, resulting in leakage of important metabolites and cell death. However, Natamycin does not prevent the growth of bacteria, since there are no sterols in the walls and membranes of bacterial cells.

Safety and toxicity

Natamycin is not toxic to the human body and no carcinogens, mutagenesis or allergic reactions have been observed during its use. Natamycin is not adsorbed in the digestive tract. Normal resistance of mold and yeast to Natamycin was not observed.

Solubility

Natamycin has a very low solubility in water and a slightly higher solubility in ethanol. Natamycin can dissolve at low concentrations of HCI, glacial acetic acid and demethyl sulfoxide and the like, but is insoluble in most organic solvents. The solubility of Natamycin in water is approximately 30-100 mg/l at room temperature. Solubility increases at pH > 9 or< 3, что приводит к ослаблению противогрибковой активности. Это говорит о том, что более высокие концентрации Натамицина образуют не прозрачный раствор, а белую, мутную суспензию своих кристаллов. При этом необходимо всегда перемешивать суспензию перед использованием.

Sustainability

TEMPERATURE : Natamycin is stable at room temperature, with stability increasing at low humidity. Dried Natamycin can withstand temperatures of 100°C for a short period of time. But its activity will drop when exposed to temperatures above 50°C for more than 24 hours.

pH VALUE : Natamycin is most active at pH 5-7. Activity will decrease by 8-10% at pH 3-5 and approximately 30% at pH< 3 или > 9.

EXPOSURE TO LIGHT : Natamycin in powder or solution is sensitive to ultraviolet or gamma radiation, which causes a decrease in its activity. Therefore, Natamycin should not be exposed to direct sunlight.

OXIDANTS : Natamycin is sensitive to oxidants such as peroxide, chlorine dioxide, bleaching powder, etc., which cause a decrease in the activity of Natamycin. This negative impact can be prevented by the use of antioxidants such as vitamin C.

HEAVY METALS : heavy metals such as lead, mercury, iron, nickel, etc. may have a negative effect on the stability of Natamycin. Therefore, Natamycin and its solutions should be stored in glass, plastic or stainless steel containers. Ethylenediaminetetraacetic acid (EDTA) can also be added to it to prevent a decrease in activity.

Application area:

Natamycin can be used in a variety of applications, including the following:

· Surface treatment of cheese, including coatings and suspensions.

● Sprinkling of sliced cheese.

● Surface treatment of meat products and fish.

● Direct addition to yoghurt, sour cream, cream cheese and cottage cheese.

● Direct application to fruit juices and fruit pulp.

● Canned dairy products.

● Quick frozen lobsters, fish pastes, raw fish and caviar.

Natamycin is a white to off-white powder with a mild organic odor, tasteless, which does not alter the nutritional value, appearance, taste or texture of foods. It is based on Natamycin (50% or 95% by weight) and lactose. Lactose is an inert carrier.

Natamycin complies with the following specification:

Natamycin 50 -52% min

Lactose 50% max

pH!% suspension 5.5 to 7.5

Arsenic<1 ppm

Lead<5 ppm

Mercury<1 ppm

Heavy metals (Lead)<10 ppm

Total microbial count 100 cfu/g max

Coliforms 10/g max

Salmonella None

It is very suitable for use as a food preservative. But it should be noted that Natamycin does not inhibit the growth of bacteria.

The main use of Natamycin is the external processing of products.

The method of applying Natamycin depends on the type of application. For example, when used in juices and yoghurts, direct application is used. For blocks of cheese, the product is immersed in a solution or emulsified to coat the cheese. Cheese blocks can be sprayed with Natamycin Suspension in the same way as sliced cheese. Meat products and sausages can be sprayed or dipped in Natamycin suspension.

Examples of using

DAIRY INDUSTRY

CHEESES

Natamycin can be used to inhibit the formation of mold, and therefore toxins, in mature cheeses. Natamycin can only be applied to the surface of cheeses. Its advantage is that it suppresses the formation of mold on the surface and does not affect the maturation process of the cheese. There are three methods of using Natamycin:

1. spraying a suspension of Natamycin at a concentration of 0.05% --- 0.28% on the surface of the cheese.

2. Dipping salted cheese into Natamycin suspension at a concentration of 0.05 --- 0.28% for 2 to 4 minutes.

3. adding 0.05% Natamycin to the composition of the cheese shell.

The use of the anti-mold preparation Natamycin makes it possible to increase the yield of cheese by at least 20%, reduce labor costs at the ripening stage by 20-30%, save packaging material and, which is especially important in a competitive market, improve the presentation and quality of the product.

APPLICATIONS IN BRINES .

The drug Natamycin is added to the brine as follows:

Before making for 2-3 days turn off the microfiltration (if any), leaving only the circulation. This is necessary for complete dissolution of the drug in cold brine.

The drug is applied at the rate of 30-50 gr. per 1 ton of brine (I recommend you start with a minimum dosage - 30 g / ton of brine). This dose provides suppression of the growth of yeasts and molds and complies with European legislation on the use of natamycin in food products.

Before making the preparation is dissolved in a small amount of brine, thoroughly mixing for 15-30 minutes.

Further, to maintain the concentration of natamycin, 1 kg of Natamycin is added every two weeks for every 100 tons of brine. After making it is also necessary to turn off the microfiltration for 2 days, leaving only the circulation.

SURFACE TREATMENT OF CHEESE (SPRAYING, COOKING)

To prevent the development of mold fungi on the surface of the cheese, it is necessary to treat the entire surface of the head with a preparation based on Natamycin. To do this, dissolve 2.5-4 g of the drug in 1 liter of cold water (up to 15 ° C). After brine, dip the cheese head completely into the resulting solution, leave to dry, roll up in the package.

If the solution is used for more than 1 day, to prevent the development of foreign microflora, add 8-10% sodium chloride to the solution.

In modern conditions, brine cheeses, in particular Suluguni, come into contact with brine only in the pool during salting for no more than one day. Next, the heads are removed from the brine, dried and packed in a polymer film. In order to increase the shelf life of products, it is advisable to treat each head with an aqueous solution of Natamycin, an inhibitor of the development of surface microflora, especially molds. Its use made it possible to completely exclude the growth of mold and other aerobic microflora on the surface of the heads, which was an effective factor in increasing the shelf life of finished products. This preparation can also be applied directly to the brine pool at the rate of 300 g per 10 tons of brine. This significantly lengthens the life of the brine itself.

MEAT PROCESSING INDUSTRY

MEAT PRODUCTS

Treatment of dry, ripening sausages with Natamycin at a concentration of up to 4 mg/cm is used to spray or immerse meat products on the surface, which can effectively suppress the formation of mold and yeast reproduction. Suspension of Natamycin at a concentration of 0.05 - 0.2% (w/v) can be used for spraying or immersing sausage products on the surface, which effectively extends the shelf life. Natamycin can also be used to treat other meat products such as grilled meat, roast duck, dried fish, etc.

Shell processing

As a rule, the casings are soaked in a fresh suspension of Natamycin. When the latter comes into contact with the casing, Natamycin is deposited on it, preventing the development of mold on the surface of the sausage in this casing. For different types of sausage casings, different soaking modes are recommended:

The natural casing is soaked for about 2 hours in a suspension containing 1 g of Delvocid Instent in 1 liter of water. It is recommended to add sodium chloride (8 - 10% by weight) to it to improve the bacteriostatic effect and increase the elasticity of the shells.

Shells made of protein fibers, cellulose and textile materials are soaked for 20-60 minutes. In suspension containing 1-2 g of delvocid instant in 1 liter of water. It is also recommended to add sodium chloride to the suspension.

In all cases, the slurry in the soaking bath must be agitated before loading the casings. It is necessary to ensure that the soaked casing is completely immersed in the suspension. It is desirable that a fresh slurry be prepared for each batch of casings to be processed. If the suspension is used for several days, its contents in the bath should be brought to the initial volume and the required concentration of Natamycin and salt before each cycle of use. The suspension should be stored in a cool and dark place. In addition, every 2-3 days the suspension should be heated to 64°C, maintained at this temperature for 10 minutes and then cooled. Excessive heat treatment should be avoided as this may cause inactivation of some of the dissolved Natamycin.

Sausage processing

Dipping Method

Freshly made sausages are immersed in a suspension containing 1 - 2 g of natamycin per 1 liter of water with sodium chloride (8 - 10% by weight). The suspension in the dipping bath must be stirred before use. The temperature at which sausages are processed is selected in the range of 20 - 30°C. If the slurry bath is used for several days, the measures indicated above for casings must be observed.

Spray method

Sausages are sprayed with a freshly prepared and mixed suspension consisting of 3-4 g of Natamycin in 1 liter of water with the addition of 8-10% by weight of sodium chloride. For a fine mist slurry system, it is important to ensure that the entire surface of the sausage is treated without excessive droplet formation, as in this case the Natamycin slurry will quickly drain from the sausages, thereby reducing the protective effect of the casing.

Spraying can be carried out with any system, however, after the treatment cycle, the spray nozzle must be thoroughly rinsed with tap water (to prevent the formation of particles with natamycin crystals during drying).

salad dressing

This product is rich in fats and mold can easily start to form in it in the summer. The addition of Natamycin at a concentration of 10 ppm makes it possible to suppress the growth of the relevant microorganisms.

SOY SAUCE

The addition of Natamycin at a concentration of 15 parts per million can suppress the formation of mold.

BAKERY PRODUCTS

Suspension of Natamycin at a concentration of 100 - 500 ppm is applied to the surface of cakes, vol-au-vent or pre-fried dough, which can effectively prevent mold and yeast growth.

PRODUCTION OF FRUIT DRINKS

FRUIT JUICE

Fruit juices contain a large amount of sugar and organic acids, which is very conducive to the reproduction of yeast. The use of Natamycin makes it possible to increase the stability of these products during storage.

GRAPE JUICE: Natamycin at a concentration of 20 ppm allows you to slow down the fermentation caused by yeast, and a concentration of 100 ppm allows you to completely eliminate fermentation.

ORANGE JUICE: In its natural state, this juice spoils in one week. The addition of Natamycin at concentrations up to 1.25 ppm extends the shelf life without sacrificing quality up to 8 weeks at 2-4°C. The addition of Natamycin at a concentration of 10 ppm allows inhibition of yeast growth in concentrated orange juice at 10°C, and a concentration of 20 ppm allows inhibition of yeast growth at room temperature.

APPLE JUICE: Natamycin at a concentration of 30 ppm is able to suppress fermentation for 6 weeks without changing the taste and structure of the juice.

TOMATO JUICE : Natamycin at a concentration of 70 ppm can effectively inhibit mold and yeast growth.

CANNING INDUSTRY
OTHER PRODUCTS

The use of Natamycin for the treatment of steamed bread, as well as vinegar, beer and wine used for dressing, can effectively suppress the formation of mold and the reproduction of yeast. The addition of Natamycin at a concentration of 5 to 10 ppm to acidophilus milk allows the shelf life to be extended to more than four weeks.

Potential Benefits:

Extends shelf life by controlling spoilage due to yeast and mold.
Reduces product returns due to spoilage, protecting the manufacturer's reputation and saving significant costs.
Meets the requirements of consumers for natural products.
Does not affect the final taste of the product, unlike sorbates, which often impart a bitter taste.
Effectively kills yeast and mold, unlike sorbates, which only slow down their growth.

Applications and dosage levels

Usually applied at a dosage of 5-50 ppm. (5-50 grams per ton).

The exact dosage level will depend on the nature of the food, the processing conditions, the initial load and the required storage time.

Natamycin is used as an aqueous solution for dipping or spraying foods

50% Natamycin on sodium chloride is used in the meat processing industry, in the production of sausages (for casings). Dosage: dissolve 25-50 g/200 l of water at 40°C. The shell (such as "Fibrous", belkozin), soak for 7 minutes in the prepared solution. Consumption 200 l solution / 6 tons of sausages.
50% Natamycin on lactose is intended for use in dairy products: cheeses, yoghurts, natural milk. Dosage: 1-15 g/t.
50% Natamycin on dextrose is used to preserve drinks and fruits such as oranges, pears, apples, strawberries; as well as for fruit juices and drinks based on green tea. Dosage: for grape juice 10 g/t, for apple juice 30 g/t, for orange 1.25 ppm.

Delivery of Natamycin with different carrier media is possible.

Application	Dose	Method
solid or semi-hard cheese		Surface treatment
solid or semi-hard cheese		Direct application to the emulsion
Meat products: dry sausages		Surface treatment
Yogurt, milk, cream	10 - 20 mg/kg	Direct mixing
		Surface treatment
Tomato paste/puree		Direct mixing application
Fruit juice		direct application
		Direct application to stop fermentation
		Post-bottling addition to prevent yeast and mold growth

The ratio of Natamycin concentration and dosage:

Storage: The minimum storage period is 24 months. Store in a ventilated, dry place, with an air temperature not exceeding 18°C and air humidity not exceeding 70%. Keep away from moisture.

Packing: Natamycin is supplied in 500 g polyethylene bottles.

The drug Nisin is included in the list of food additives approved for use in the food industry in the Russian Federation, approved on August 14, 1994 by the Deputy Chief State Sanitary Doctor of the RUSSIAN Federation A.A. Monisov (+ 01-19 / 42-11, code E 234) .

Basic antimicrobial properties of nisin.

Nisin has an inhibitory effect on certain types and genera of gram-positive bacteria. In particular, nisin inhibits the development of such microorganisms: pneumococci, a group of streptococci, various types of Bacillus, Clostridium, Mycobacterum tuberculosis, Laktobacillus, Corynebacterium, some types of Streptomyces, Micrococcus pyogenes. It does not affect true gram-negative bacteria and has no effect on yeast cells and fungi.

Vegetative cells of some Gram-positive bacteria are known to have variable sensitivity to nisin. These include Bacilli, Clostridia, Propionibakteria, Micrococci, Streptococci. Some types of bacteria have a pronounced sensitivity to nisin. These include Laktobacilli, Streptococci, Micrococci. This also includes the spore-forming species Bacilli and Clostridia, which play a decisive role in determining the shelf life of cooked foods.

Preservative properties of nisin

Nisin can inhibit the overgrowth of all bacterial spores that cause spoilage in cooked foods. This is especially the case for the most heat-resistant bacterial spores, which can cause spoilage in foods cooked at high temperatures and subsequently stored in rooms with elevated temperatures. Bacterial spores exposed to heat are more sensitive to nisin, so the effectiveness of the preservative is increased when combined with moderate heat treatment by pasteurization.

The use of nisin in canning makes it possible to reduce the temperature and/or time of heat treatment, thereby preserving vitamins, biologically active substances and the nutritional value of the product, namely, it reduces the loss of vitamin C by 30-35% and completely preserves beta-carotene. The stability of nisin in an acidic environment allows the heat treatment of products without a significant loss of preservative activity.

Moreover, from the point of view of consumer qualities, the preservation of the natural appearance and taste of the product makes the use of nisin indispensable for canning.

Application

Nisin is effective: in cheese making; in canning (meat, fish, vegetables); in the production of butter, condensed and dry dairy products; transportation of milk and meat; introduction to the casings of cheeses and sausages, in the production of beverages, in brewing and wine production.

The use of nisin is effective in preserving the following products:

* processed cheese and processed cheese products. Adding the drug in the amount of 100-250 mg/kg increases the shelf life of cheese up to 6 months;

* milk, milk drinks with flavorings. Adding the drug in an amount of 50-150 mg/kg before pasteurization increases the shelf life at room temperature from 2 to 6 days;

* condensed milk (no sugar). The addition of the drug in the amount of 80-100 mg/kg of condensed milk completely prevents the growth of typical spore-forming bacteria and reduces the processing time by approximately 10 minutes;

* When adding nisin to drinks, it is possible to suppress acids, heat-resistant bacteria (Bacillus, for example, acidic soils) growth and reproduction, to prevent rancidity of drinks, to extend the shelf life. At present, it is used in the production of beverage varieties of fruit juice drinks, aloe vera drinks, milk drinks, health drinks (such as ginseng drink, wolfberry chrysanthemum drink) and so on.

* canned peas, beans, potatoes. Addition of nisin in the amount of 100-150 mg/kg

Extends shelf life to a minimum of two years in hot climates and allows mild heat treatment while maintaining flavor and integrity of the product.

* Fish products.

The addition of nisin in the amount of 0.2 g/kg in the production of granular sturgeon caviar makes it possible to reduce the duration of the pasteurization process by 2 times.

The stage of adding a preservative to the product is determined by the technology of its production. The optimal moment is considered to be the moment of application immediately after pasteurization or sterilization, when, as a result of heat treatment, the level of contamination by microorganisms decreases, and the addition of a preservative allows it to be stored for a long time.

Storage

Nisin retains its activity for 2 years when stored in a dry room, at a temperature of 4 0C to 25 0C, in conditions that exclude direct rays.

Natamycin (international name - natamycin) is an antifungal drug and preservative of natural origin. Other common names for natamycin are pimaricin and delvocid. In the generally accepted classification of food additives, this preservative has an index of E235.

According to its chemical structure, natamycin is an antibiotic that prevents the development of yeast and yeast-like fungi. The main scope of natamycin in the food industry is the protection against mold of sausages and cheeses.

Benefits of Natamycin

The main advantages of natamycin, which distinguish it from other antifungal preservatives:

high efficiency: natamycin inhibits yeast fungi and molds in food products;
low cost: the use of the E235 additive practically does not affect the final price of the product, and taking into account the cost reduction, it even allows it to be reduced!
natural origin: thanks to natamycin, you can refuse the use of artificial preservatives;
lack of taste and smell: natamycin allows you to save all the original characteristics of the product;
positive effect on the appearance of goods: products treated with natamycin look clean;
due to its properties, food additive E235 does not interfere with the ripening of cheeses and sausages.

The use of natamycin

When using natamycin, it should be borne in mind that it is effective against a variety of fungi, but does not work against bacteria, viruses and other microorganisms. As a result, E235 is used exclusively for external food processing by spraying or dipping. In this case, it is possible to process both the finished product as a whole and separately the casing by soaking.

An important advantage of the preservative: it practically does not penetrate into the product, remaining only on the surface!

Safety of natamycin

Modern studies show that natamycin does not have a toxic or carcinogenic effect and is completely safe if the allowable dosages are observed.

However, being an antibiotic, natamycin can affect both harmful fungi and organisms beneficial to the intestinal microflora. In this regard, natamycin is used exclusively for processing the external surface of the product, and its content in the substance itself is limited.