Natalac for Bakery and Dairy
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Description | |
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Natalac is formulated by natamycin and lactose to form a synthetic effect against yeasts and moulds in dairy and bakery.
Key Benefits | |
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- Non-toxic and odourless.
- Extended shelf life of bakery and dairy products.
- Not affect bacteria
- Secures desired food flavour.
- Cost efficiency due to little dosage but stronger effect.
- Meets consumer demands for natural antimicrobials to food protection by fully or partially replacing synthetic preservatives.
Application Areas | |
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Bakery, Cheese and other dairy products
Direction for use | |
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Natalac can be added directly or dissolved in water, then use to bakery, cheese or other dairy products. The recommended dosage is 100-300mg/kg in bakery and cheese, 10-30mg/kg in milk and other dairy products.
Composition | |
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Natamycin content (% w/w)
Lactose content (% w/w)
Heavy metals |
≥50
≤50
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Lead (mg/kg)
Asenic (mg/kg)
Mercury (mg/kg)
Microbiological specifications |
≤1.0
≤1.0
≤1.0
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Total bacterial count (cfu/g)
E.Coli
Salmonella(/25g)
Physical/chemical specifications |
≤100
absent
absent
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Appearance
Loss on drying (% w/w)
Ash content (% w/w)
PH of 1% Aqueous Solution
Particle Size
Storage Conditions: |
Almost white crystalline powder
≤8.0
≤0.5
5.0-7.5
200mesh ≥90%
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Store unopened below 20°C in dry conditions, away from direct sunlight and odorous products. When opened, store at approx 20°C in original container.
Shelf life:
Shelf life is 12 months when stored according to recommendations.
Packaging | |
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Natalac is available in 500g/bottle, 20kg/barrel with integral, tamper-proof seals.
Country of origin | |
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Belgium
Quality | |
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Natamycin conforms to international specifications for FAO/ WHO, ESFA, and FDA, and obtains certificates for ISO 9001, GMP, Kosher and Halal production, and supervises by a quality tracking system. | |