英文名称：Natamycin
标准：国家标准
CAS：7681-93-8
包装：25kg纸板桶
储藏：阴凉干燥，避光密闭保存
有效期：2年
纳他霉素--近白色或奶油黄色结晶粉末。是一种无臭、无味，低剂量且安全性高的食品防腐剂。纳他霉素(Natamycin)，是由纳他链霉菌受控发酵制得一种白色至乳白色的无臭无味的结晶粉末，通常以烯醇式结构存在。它的作用机理是与真菌的麦角甾醇以及其他甾醇基团结合，阻遏麦角甾醇生物合成，从而使细胞膜畸变，最终导致渗漏，引起细胞死亡。在焙烤食品用纳他霉素对面团进行表面处理，有明显的延长保质期作用。
Introduction
Natamycin (also known as Natamicina, Natamycine, Natamax, Natacid) is a new broad and high-effective natural food preservative and the only approved anti-fungal preservative in the international area. Natamycin not only inhibits the growth of fungi, but also inhibits the production of their toxin. Natamycin has no effect on bacteria, so it does not prevent the natural maturing process of yogurt, cheese, fresh harm, sausage, etc. It would not impact food taste. Meanwhile, natamycin is difficult to be absorbed by human digestive tract so that it is safe for human being. Until now Natamycin has been approved as food preservative in more than 40 countries, and is widely applied in cheese, meat food, cakes, fruit juice/sauce/jelly, salted products, and other foods.
Ingredient
Chemical Name：Natamycin
CAS：7681-93-8
MF：C33H47NO13
MW：665.73
Application
Usage：Spraying on the surface of cheese, meat food, meat soup, ham, Guangdong flavor moon cakes, fresh juice, easily-moulded food and food processing devices to inhibit the growth of mould and yeast.
1. Cheese
Inhibit the growing of adverse mould and promote the growing and metabolization of functioning fungus.
2. Meat
Spraying the mixed suspension fluid on the surface of meat to effectively avoid the moulding, especially to dried sausage.
3. Baked food
Spraying on the surface of moon cakes, pastries and bread to effectively avoid moulding, extend their shelf-life and maintain the original taste of food. Particularly for Guangdong-flavor moon cake, the egg yellow filling shall be digged into the liquid for about 2 mininutes.
4. Drinks
Adding some Natamycin drops to fruit juice can kill the mould and yeast it contained without influencing the original taste of juice and effecively avoid juice from getting sour. The shelf life of juice can be extended. Several to dozens of ppms can achieve an ideal effect.
5. Fruit
Spraying on the surface of apples, pears, oranges, strawberry, cherry and chestnut to prevent quality deterioration.
6. Miscellaneous
Prevent moulding of jam, jelly, marinated food, fish, chicken, man-made butter.