Nutritional supplement natamycin. Preservatives
Preservatives
Preservatives are substances that can increase the shelf life of foods by protecting them from microbiological spoilage.Preservatives can be conditionally divided into the actual preservatives and substances with a preservative effect (among other useful properties). The action of the former is aimed directly at the cells of microorganisms (slowing down enzymatic processes, protein synthesis, destruction of cell membranes, etc.), the latter negatively affect microbes mainly due to a decrease in pH, water activity, or oxygen concentration. Accordingly, each preservative exhibits antimicrobial activity only with respect to a portion of food spoilage pathogens. In other words, each preservative has its own spectrum of action.
Khimnord LLC offers:
- sodium salt of benzoic acid. Flavourless white powder or with a slight smell of benzaldehyde.Sodium benzoate has a strong inhibitory effect on yeast and mold fungi, inhibits the activity of enzymes responsible for redox reactions in microbial cells, as well as enzymes that break down fats and starch.
Sodium benzoate is used for preserving meat and fish products, margarine, mayonnaise, ketchup, fruit and berry products, drinks, as well as in the cosmetic and pharmaceutical industries. - 2,4-hexanedienic acid - a monobasic unsaturated aliphatic carboxylic acid, white granules or powder, poorly soluble in water, well soluble in fats, alcohol. - powder or granules of white color, obtained by neutralizing sorbic acid with potassium hydroxide, is widely used as a preservative in food products. Unlike sorbic acid, it is highly soluble in water.
Sorbic acid and its salt Potassium sorbate are included in the list of the most popular preservatives, due to its safety for the human body. The maximum allowable dose of a substance is 0.1-0.2% by weight of the finished product. - natural food preservative, natural antibiotic produced by lactic acid bacteria.
It protects products from gram-positive heat-resistant bacteria and their spores. Nisin is used to prevent bacterial spoilage, bombing, slow down (stop) the increase in acidity and, ultimately, to increase the shelf life of food products. It is ineffective against yeast, mold, and gram-negative bacteria.
Nisin is more effective than chemical preservatives, while Nisin is introduced in much smaller quantities and does not cause changes in the taste, smell, color and nutritional value of the finished product.
Nisin is used in the production of dairy products, processed cheeses, products of live fermentation, sauces, meat products, canned fish and vegetables, as well as caviar and seafood. - a natural food preservative, is a fungicidal antifungal drug produced by the bacteria Streptomyces natalensis. This preservative is natural (natural), since this is produced by natural microorganisms.
Natamycin is an effective drug against yeast and mold, significantly increases the shelf life of the product, while its use does not affect the final taste of the product. Natamycin has no significant effect on bacteria.
Natamycin can be used in the food industry in the following areas:
Useful properties, as well as the harm of the food preservative E235 Natamycin (pimaricin) was scientifically proven and justified as a result of a number of studies, experiments and laboratory experiments. For this reason, the food preservative E235 Natamycin (pimaricin) was assigned the status of "dangerous" (in large quantities) for human life and health nutritional supplement. However, at present, the food preservative E235 Natamycin (pimaricin) continues to be used in the process of food production in the countries of the European Union, USA, Japan, Canada, Asia, as well as in the Russian Federation and neighboring countries.
Harm food preservative E235 Natamycin (pimaricin)
However, given the possible negative consequences of the harm of the food preservative E235 Natamycin (pimaricin) to the human body, doctors established the maximum permissible norms for the content of dangerous chemically active substance natamycin in food products. In addition, one should remember the maximum allowable daily dosages of food products that contain the food preservative E235 Natamycin (pimaricin) in its chemical composition. It is believed that the body of an adult and a healthy person can easily transfer up to 0.3 mg / kg of body weight.
In case of an overdose of pimaricin or natamycin, undesirable negative consequences may occur in the form of allergic reactions or rashes on the skin. Unlike many other E235 food preservatives, Natamycin (pimaricin) does not have a toxic or carcinogenic effect. However, the biologically active substance natamycin or pimaricin, which is part of the chemical composition of the food preservative E235, Natamycin (pimaricin) has such powerful antibacterial properties that it destroys not only pathogenic, but also beneficial bacteria and microorganisms.
The exclusiveness of the benefits, as well as the main harm of the food preservative E235 Natamycin (pimaricin) lies precisely in the distinctive antibacterial abilities of the chemical compound. Doctors believe that foods that contain the food preservative E235 Natamycin (pimaricin) should be consumed as rarely as possible. Preservative E235 belongs to synthetic and derivative chemical compounds. Bacteria Streptomyces natalensis undergo a fermentation process, as a result of a chemical reaction, the biologically active substance natamycin is released, which is part of the E235 preservative and determines the exceptional properties and characteristics of the final chemical compound.
It is noteworthy that natamycin belongs to substances of natural origin. The main feature of the food preservative E235 Natamycin (pimaricin) can be considered the ability of a chemical substance to prevent the emergence and development of pathogenic bacteria, as well as fungi. Most often, the food preservative E235 Natamycin (pimaricin) is used in the manufacturing process of meat products and semi-finished products, dairy products, as well as sweets and confectionery.
In addition, the food preservative E235 Natamycin (pimaricin) has been widely used in the pharmaceutical industry. A food preservative is part of most drugs that help in the treatment of various types of diseases of the gastrointestinal tract and skin. Natamycin helps in the treatment of dermatitis, candidiasis and other diseases that have arisen as a result of the harmful effects of yeast pathogens.
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In recent years, the market for food ingredients has created a need for new, natural antibacterial drugs as a substitute for chemical preservatives. Creation of products with a “clean label” or so-called clean label, impossible using existing potassium sorbate or sodium benzoate. It is also not possible to completely abandon the use of preservatives due to the particularities of production, equipment, storage conditions and climatic conditions. Finding a “middle ground” in this case is not easy, but natural preservatives such as nisin and natamycin can solve the problem in various areas of the food industry.
Despite the fact that nisin and natamycin are antibiotics and are widely used in medicine in the treatment of various diseases. These two drugs are the only antibiotics that are approved by health authorities for use in the food industry.
Now more about each of them:
Nisin (food supplement E234) is a peptide antibiotic formed by the microorganism Streptococcus lactis. The inhibitory properties of nisin were described in 1944, although research in this area began much earlier. Already in 1928, it was discovered that some bacteria of the Streptococcus genus contribute to the formation of substances that inhibit other lactic acid bacteria. From the 50s of the 20th century, the industrial production of nisin began, and a little later, nisin began to be used in the food industry as a preservative with the marking E234. In 1969, it was approved as a safe preservative for the food industry.
Nisin is a natural, non-toxic, antibacterial drug obtained by fermentation of selected strains of Lactococcus lactis by culturing bacteria on natural substrates such as milk or dextrose.
It is effective against a wide range of pathogenic and gram-positive spore-forming microorganisms, including Listeria monocytogenes, Clostridium ssp. and Bacillus ssp., while being resistant to acidic environments and high temperatures.
Today, nisin is used worldwide in the dairy, canning, baking, brewing and other food industries.
It does not change the taste profile of the product, does not cause changes in the taste, smell, color and nutritional value of the finished product.
The use of nisin in production allows you to protect the product from microbial spoilage during storage, as well as in violation of temperature conditions during transportation.
Nisin helps prevent microbial spoilage of products, including grams of positive bacteria, which makes it possible to reduce the amount of salt added, increase the shelf life of the product and partially or completely abandon the use of chemical preservatives.
In 2012, scientists at the University of Michigan discovered in their studies the antitumor potential of nisin (E-234) in the treatment of squamous cell carcinoma of the head and neck. As it turned out, nisin, acting on cancer cells, reduces tissue growth, causing cell death, thereby slowing down and stopping tumor growth.
Natamycin is a natural food preservative, code E-235 is a fungicidal antifungal drug produced by Streptomyces natalensis bacteria. Natamycin is used to protect against mold and yeast.
The presence of natamycin in foods prevents the development of pathogenic microflora, the penetration of mold fungi into the product. At the same time, natamycin is safe for the human body, does not form carcinogens and does not cause addiction and allergic reactions. It prolongs the freshness and shelf life of food products for a long time, and its activity is 500 times higher than that of sorbic acid. While sorbates slow down the development of fungi and mold, natamycin effectively fights them.
The preservative is used for the surface treatment of cheeses, raw smoked and semi-smoked sausages. It allows you to save food products without changing their nutritional value, appearance, taste and structure and at the same time satisfies the demand of consumers for food additives of natural origin.
Natural preservative is relatively easy to use. It is either sprayed onto the surface of the products, or the products themselves are immersed in a suspension, or the surface of the equipment is treated with a solution of natamycin. But you need to remember that the solution loses activity 24 hours after its preparation.
The table below compares the properties of nisin and natamycin.
MINSK, Mar 3 - Sputnik. The Rosselkhoznadzor may introduce a ban on the import of cheeses of two Belarusian milk processing enterprises, the newspaper Izvestia reports with reference to the press service of the department.
Earlier, the Rosselkhoznadzor introduced a tightened control regime for nine Belarusian enterprises of both meat and dairy products. In particular, milk processing enterprises were accused of using an undeclared natamycin preservative in the production of cheese. In some products where this preservative was declared, its concentration exceeded the permitted parameters.
According to Yulia Melano, spokeswoman for the Rosselkhoznadzor, the Belarus-based Oshmyany cheese-making plant (a branch of the Lida milk-canning plant OJSC) and the cheese production branch of Rogachevsky MKK OJSC are just a step away from the ban on the import of products.
“If violations are detected at least once in the enhanced control regime, we will raise the issue of banning supplies from these enterprises. Or ask the Belarusian side to introduce self-restraint,” Melano said.
What violations are we talking about?
In February, the Rosselkhoznadzor took nine Belarusian enterprises under tight control. From the "milkmen" four plants came under strict supervision:
- Molodechno Dairy Plant, Volozhin branch (undeclared preservative natamycin in cheese)
- Lida milk canning factory (undeclared preservative natamycin in cheese, three cases)
- Rogachevsky MKK, cheese production branch (excess of the amount of preservative natamycin in cheese, three cases)
- OJSC "Grandma's Krynka" (excess of the amount of preservative natamycin in cheese).
The Rosselkhoznadzor has previously complained about Belarusian meat and milk, but Minsk has always answered that they are talking about counterfeit products manufactured in the Russian Federation or in other countries and imported into Russia under the guise of Belarusian.
Meanwhile, at the end of February, answering a question from the Russian media about the reasons for the introduction of strict supervision, the head of the Rosselkhoznadzor Sergey Dankvert emphasized that all detected pathogenic microorganisms and bacteria, as well as not declared antibiotics and preservatives, were found in Belarusian products, we are talking about falsification here not coming. Dankvert explained that the samples were taken from products that were transported in trucks with Belarusian numbers directly at the border, so the department does not doubt its origin.
What is natamycin?
Natamycin is a food preservative, it is designated as E235. Its useful properties, as well as harm, were scientifically proven and justified as a result of a number of studies, experiments and laboratory experiments. For this reason, the food preservative E235 Natamycin (pimaricin) was assigned the status of "dangerous" (in large quantities) for human life and health nutritional supplement. However, at present, the food preservative E235 Natamycin (pimaricin) continues to be used in the process of food production in the countries of the European Union, the USA, Japan, Canada, Asia, as well as in the Russian Federation and in neighboring countries.
Given the possible negative consequences of the use of natamycin, doctors established its maximum permissible content standards in food. It is believed that the body of an adult and a healthy person can easily transfer up to 0.3 mg / kg of body weight.
Unlike many other E235 food preservatives, Natamycin (pimaricin) does not have a toxic or carcinogenic effect. However, the biologically active substance natamycin or pimaricin, which is part of the chemical composition of the food preservative E235 Natamycin (pimaricin), has such powerful antibacterial capabilities that it destroys not only pathogenic, but also beneficial bacteria and microorganisms.
Most often, the food preservative E235 Natamycin (pimaricin) is used in the manufacturing process of meat products and semi-finished products, dairy products, as well as sweets and confectionery.
In the food industry, including in the production of cheese, it is used in order to prevent mold on the surface of the cheese due to inappropriate storage conditions.
Meanwhile, doctors say that natamycin is also an antibiotic. In their opinion, the unreasonable use of natamycin can provoke a person's appearance of resistance to this antibiotic, and in the future, if a person develops a disease that requires treatment with antibacterial drugs, it will be necessary to select other, more "difficult" drugs.
In nature, there are quite often substances - natural antibiotics; many of them are successfully used in the pharmaceutical, cosmetic and, of course, food industries. One vivid example is the preservative natamycin, which is produced by the microorganisms Streptomyces natalensis. More precisely, this substance is called an antimycotic, since natamycin is effective against mold and fungi, but does not have an inhibitory effect on bacteria. The index of food additives in the international registry is E235.
The company "Food Ingredients" offers customers a wide range of food additives with preservative and antioxidant effects, including natamycin. The leading factories of Russia and abroad are engaged in production of products, with which we cooperate on the principle of direct deliveries.
The use of natamycin preservative
Due to the high inhibitory ability against all types of mold and yeast, often affecting foods, the additive E235 is used in various areas of the food industry:
- For the processing of finished sausages, meat and fish products. The ingredient perfectly protects dry sausages from mold, and when used in the manufacturing process of ham products, sausages, etc. does not interfere with the natural maturation process.
- To preserve freshness and extend the shelf life of dairy products. Whole cheese heads are immersed in a solution of natamycin, cheese slices are processed by spraying, the ingredient is directly added to sour cream, yogurts and other products of a similar consistency.
- To suppress the development of yeast and fungal microorganisms in drinks. The preservative natamycin is used in the production of fruit juices, including pulp, many types of wines (introduced at the filtration stage), canned fruits and vegetables, and semi-finished products.
- To protect against spoilage of other foods. Natamycin is allowed to process confectionery; it is present in some seasonings, sauces, and fast food.
During surface treatment, natamycin does not penetrate into the depth of the product, therefore, does not change the quality, taste and visual properties. The additive is harmless in the prescribed dosage, and is officially approved for use in Russia.
Natamycin Preservative - Always On Sale
You can make an order for bulk deliveries of natamycin at any time in the company "Food Ingredients". Contact our specialists in a way convenient for you (by phone, e-mail), and save money due to the lowest prices and the speed of execution of applications.
