Product Introduction：

Natamycin is a natural antimicrobial peptide produced by the strains of Streptomyces natalensis. It effectively acts as an antifungal preservative on various food products like yogurt, khoa, sausages, juices, wines, etc.

What is Application of Natamycin ?

Natamycin is one of the globally permitted food preservatives to protect a wide variety of products such as cheese, fermented meat, yogurt, beverages, wines and baked goods against yeasts and molds. Due to the benefits of Natamycin as a natural and efficient food preservation method, its application has a huge potential to extend shelf life and prevent spoilage.

How to Use Natamycin?

Now that you know what natamycin is, it's time to discover how you can use it to create tasty baked goods. Continue reading to find a few of our favorite recipes that feature natamycin as the main ingredient.

In Medicine

Natamycin is used to treat fungal infections, including Candida, Aspergillus, Cephalosporium, Fusarium, and Penicillium. It is applied topically as a cream, in eye drops, or (for oral infections) in a lozenge. Natamycin shows negligible absorption into the body when administered in these ways. When taken orally, little or none is absorbed from the gastrointestinal tract, making it inappropriate for systemic infections.  Natamycin lozenges are also prescribed to treat yeast infections and oral thrush. 

To Make Food

Natamycin has been used for decades in the food industry as a hurdle to fungal outgrowth in dairy products and other foods. Potential advantages for the usage of natamycin might include the replacement of traditional chemical preservatives, a neutral flavor impact, and less dependence on pH for efficacy, as is common with chemical preservatives. It can be applied in a variety of ways: as an aqueous suspension (such as mixed into a brine) sprayed on the product or into which the product is dipped, or in powdered form (along with an anticaking agent such as cellulose) sprinkled on or mixed into the product.[citation needed]

While not currently approved for use on meats in the United States, some countries allow natamycin to be applied to the surface of dry and fermented sausages to prevent mold growth on the casing. Also, natamycin is approved for various dairy applications in the United States. More specifically, natamycin is commonly used in products such as cream cheeses, cottage cheese, sour cream, yogurt, shredded cheeses, cheese slices, and packaged salad mixes. One of the reasons for food producers to use natamycin is to replace the artificial preservative sorbic acid.