Natamycin can effectively inhibit the surface of the meat products mold.It can eliminate the juice in yeasts, fungi and molds, prevent the juice fermented sour fruit juice, prolong the preservation period, and will not have any effect on fruit juice flavor.
PRODUCT NAME: |
NATAMYCIN |
|
SYNONYMS: |
Pimaricin |
|
FORMULA: |
C33H47NO13 |
|
MOLECULAR WEIGHT: |
665.72 |
|
PROPERTIES: |
White to yellow crystalline powder |
|
EINECS NO.: |
231-683-5 |
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CAS NO.: |
7681-93-8 |
|
HS CODE: |
2941200000 |
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SPECIFICATION: |
Inspection Standard |
|
Components: |
Guaranteed Analysis: |
|
Appearance |
White to yellow crystalline powder |
|
Purity |
50% min |
|
Specific rotation |
+276° --- +280° |
|
Heavy metals |
10 ppm max |
|
Lead |
5 ppm max |
|
Arsenic |
3 ppm max |
|
Mercury |
1 ppm max |
|
Loss on drying |
6.0 - 9.0% |
|
PH |
5.0 – 7.5 |
|
Total plate count |
10 Cfu/g max |
|
Pathogen |
Absent |
|
E. coli |
Negative/ |
|
Salmonella |
Negative/ |
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PACKAGING: |
|
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QUANTITY/CONTAINER: |
|
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HANDLING&STORAGE: |
Kept in a light-proof, dry and cool place |