Description

Natanacl is formulated by Natamycin and Nacl to form a synthetic effect against yeasts and moulds in meat and culinary products.

 

Key Benefits

-Non-toxic and odourless. 

-Effectively extended safer shelf life of meat and culinary products.

-Not affect bacteria which are useful for some food products.

-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

Meat and culinary, such as Spiced pork, Sausage, Ham, Cooked deli meats, Dry and semi dry meats, Sauce, Salad, Soups, Pasta and noodles

 

Direction for use

Add directly to meat or culinary by mixing, dipping or spraying after solving in water, the recommended dosage is 30-300mg/kg.

 

Composition

Natamycin content (% w/w)

Nacl content (% w/w)

 

Heavy metals

≥50

≤50

 

 

Lead (mg/kg)

Asenic (mg/kg)

Mercury (mg/kg)

 

Microbiological specifications

≤1.0

≤1.0

≤1.0

 

 

Total bacterial count (cfu/g)

E.Coli

Salmonella(/25g)

 

Physical/chemical specifications

≤100

absent

absent

 

 

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%

 

 

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

Natanacl is available in 500g/bottle, 10kg/barrel with integral, tamper-proof seals.

 

Country of origin

Belgium

 

Quality

Natanacl 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.