Argc Natamycin Natural Food Preservative Powder Natamycin for Milk Cheese

• Customization: Available
• CAS No.: 7681-93-8
• Formula: C33h47no13
• Model NO.: AR-Natamycin
• EINECS: 231-683-5
• Composition: Natamycin
• Type: Meat Preservative
• Effect: Preservative
• Resource: Natural Preservatives
• 50% Base: Lactose Base, Sodium Chloride Base
• 95%: on Dry Base, Powder
• Ingredients: Natamycin
• Storage: Keep in Cool and Dry Place
• Sample: Available
• Delivery Time: Within 3days
• Transport Package: 1kg 5kg 20kg Drum or Carton
• Specification: 50% 95%
• Trademark: ALLRIGHT G. C.
• Origin: Shandong
• HS Code: 29419090
• Production Capacity: 30000 Kilogram/Kilograms Per Month

Product Description

ARGC Natamycin Natural Food Preservative Powder Natamycin for Milk Cheese 

Introduction

Product Name: Natamycin 50%
Other Name: Food preservative Natamycin
Grade: Food Grade
Appearance:White PowderSpecification:USP/BP/FCC

Certification:ISO9001,KOSHER
Storage:Keep in a dry and cool place

Natamycin is classified as a macrolide polyene antifungal, and as a drug, is used to treat fungal keratitis, an infection of the eye. It is especially effective against Aspergillus and Fusarium corneal infections. Other common members of the polyene macrolide antifungal family are amphotericin B, nystatin, and filipin. Natamycin is also used in the food industry as a natural preservative.

Function
1. Natamycin 50% is a natural, broad-spectrum, efficient, and safe yeast and fungi and other filamentous fungal inhibitors, it can not only inhibit the fungus but also to prevent the production of mycotoxins.
2. Natamycin 50% has a good anti-mildew effect on the moon,baked goods,meat products, salad drinks, and other fields.
3. It can be used as eye drops and oral agents.

Specification

Appearance	White to creamy-white almost odorless crystalline powder
Assay	≥95%
Loss on drying (60°, ≤5 mm Hg)	6.0%-9.0%
Residue on igniton	≤0.5%
Specific rotation [α]D (20°C, 1% w/v)	+250~ +295
pH (1% w/v in ddH2O)	5.0 ~ 7.5
Pb, ppm	≤2
Heavy metals (Pb), ppm	≤20
Molds and Yeasts	Absent
E.Coli	Absent/25g
Salmonella	Absent/25g