Natamycin in the food industry. Food preservative E235 Natamycin (pimaricin)

27.11.2019 Seafood

The fame of nisin, as the safest and most natural preservative, began with the fact that the English scientist Hirsch in 1951 proved that this drug prevents the development of clostridial spores that affect the formation of gas in cheese. Nisin is still used as an indispensable tool to combat the bloating of hard cheese. In addition, it is used to combat clostridia, causing the appearance of so-called white rot or mold on processed cheeses. Extends the shelf life of other dairy products.

Adding the drug in an amount of 50 mg / kg before pasteurization ensures that milk and milk drinks with flavors, even at room temperature, do not deteriorate from two to six days.

And if you add 100-250 mg / kg of nisin to processed cheese or products made from it, then the shelf life will increase by as much as six months!

Also, in the production of processed cheese, nisin is recommended to be used to protect against the possibility of expansion with a high concentration of oil-acid bacteria in the raw material.

Nisin is added to the processed cheese at the rate of 1.5 g per 10 kg of the finished product (150 u / g). The calculated amount of nisin preparation is applied in dry form directly to the mixture before melting or with dry ingredients (cream, milk, whey), after thoroughly mixing.

Another useful feature of nisin for the dairy industry is the fact that a natural preservative works wonderfully against bacteria resistant to high temperatures.

Therefore, heat treatment can be carried out more gently, spending less time on it, and at lower temperatures.

Just 100 mg of nisin per kilogram of condensed milk completely prevents the growth of typical spore-forming bacteria and reduces the processing time by about 10 minutes.

It will help a natural antibiotic to reduce the heat treatment time for milk desserts, including cereals, sugar, cream or whole milk, and even less will be needed than for condensed milk: only 50 mg per kilogram of dessert.

If without nisin, the heat treatment time of milk chocolate was almost 10 minutes, then with nisin it decreases to a maximum of 3 minutes.

Recall that the permitted dosages of nisin are 150-600 grams per ton of finished products for processed and other cheeses, and 10-150 grams per ton of finished products for other dairy products.

Processed cheeses (not canned). Nisin is most effectively used in the production of processed cheese with a high moisture content, low fat content, reduced salt content and the use of flavoring additives such as onions, mushrooms, herbs, ham, bacon, shrimp.

Pasteurized milk. Even low concentrations of nisin in pasteurized milk give a significant reduction in the number of bacteria. At the same time, pasteurized milk with the addition of nisin in an amount of 10-20 mg / l (10-20 g / ton) increased its shelf life.

Compared to regular milk, chocolate milk is more susceptible to losses due to the additional amount of bacteria introduced with cocoa powder, sugar, and milk powder. The use of nisin in this case is especially effective.

Dairy desserts, creams, puddings in closed containers. Nisin is most effective for products in portioned packaging, as well as products sold without the use of refrigerators.

Kefir, yogurt, sour cream. The level of use of Nisin in kefir, yogurt and sour cream can be 10-50 mg / l (10-50g / ton) depending on the quality of the raw materials and production conditions. It should be borne in mind that Nisin inhibits the increase in acidity in lactic acid products (which is a positive factor - protection from bombing), therefore it is better to add it after the end of the fermentation process.

Hard cheeses. Natamycin can be used to suppress the formation of mold and, therefore, toxins in mature cheeses. Natamycin can only be applied to the surface of cheeses. Its advantage is that it inhibits the formation of mold on the surface and does not affect the ripening process of cheese. There are three methods of using Natamycin:

1. spraying a suspension of Natamycin in a concentration of 0.05% --- 0.28% on the surface of the cheese.

2. immersion of salted cheese in a suspension of Natamycin at a concentration of 0.05 --- 0.28% for 2 to 4 minutes.

3. adding 0.05% Natamycin to the cheese shell.

The use of the anti-mold preparation Natamycin can increase the yield of cheese by at least 20%, reduce labor costs at the ripening stage by 20-30%, save packaging material and, which is especially important in the conditions of market competition, improve the presentation and quality of the product.

Dosages that are used by other enterprises that we buy.

· Processed and other cheeses - 150 ... 600 g. Lowland per ton of finished products;

· Canned vegetables and fruits - 100 ... 200 g of nisin per ton of finished products;

· Dairy products - 10 ... 150 g (nisin, natamycin) per ton of finished product;

· Sauces - 50 ... 200 g of nisin per ton of finished products;

· In the baking industry - 25 ... 40 g of nisin or natamycin per 1000 kg of flour;

· In brewing - 50 ... 100 mg of nisin per liter of the finished product.

· Canned meat and fish - 50-200 g of nisin per ton of finished products.

· 50g biscuits. natamycin on t. flour.

· Cream, fillings - 50 - 200g. natamycin per ton of finished products.

· If at the beginning of the preparation cycle of a confectionery product (in a high moisture content in the finished product (with a filling), that is, it grows moldy without the use of vacuum packaging), add natamycin to flour 100-200 g per ton, then the shelf life will increase to 6 months.

· If a confectionery product with a normal moisture content, or fatty fillings of sweets, soufflés, etc., then 25 - 50g. natamycin per ton.

The ratio of the concentration of Natamycin and dosage:

Concentration

Natamycin (ppm)

Natamycin (%)

Natamycin g / l of water

Natamycin Dosages and Dosage Levels

Application

Solid or

semi-hard cheese

Surface treatment

Direct application to the emulsion

Meat Products: Dry Sausages

Surface treatment

Yogurt, milk, cream

10 - 20 mg / kg

Direct mixing

Surface treatment

Tomato Paste / Puree

Direct mixing application

Fruit juice

10 - 50 mg / l

Direct deposit

60 - 80 mg / l

Direct application to stop fermentation

6 - 20 mg / l

Addition after bottling to prevent yeast and mold growth

Areas of application Nisin and dosage levels

Application area

Notes

Application rate, mg / kg or mg / l *

Cream cheese

Cream cheese

Cream cheese

Pasteurized milk

Dairy drinks with fillings

Chocolate milk

Dairy products

Yogurt, sour cream, kefir

Curd Creams

Dairy desserts

Canned foods

Canned foods

Canned vegetables, fruit, meat, fish

Liquid eggs

Meat products

sausages, sausages, pastes, boiled meat products

seafood

Sauces, dressings

Mayonnaises, dressings, ketchup

Live Fermentation Products

Beer, Kvass

Live Fermentation Products

Yeast flushing

Bakery production

The fight against potato bread disease

* The rate of introduction of Nisin in food products is determined by the quality of raw materials and production conditions.

A food supplement under classification number E 235 is the result of a process called fermentation that occurs with bacteria of a certain order, more specifically Streptomyces natalensis. This strain is also called pimaricin or natamycin.

Origin:  2-synthetic;

Danger:  extremely low level;

Synonymous names: pimalak, pimaricin, E 235, natamycin, pimalak, E-235, pimaritsin, natamitsin, Pimaricin, Natamycin, mitrocin.

general information

Among the qualities of the physical plan, it is worth noting that E 235 is poorly soluble in water, as well as alcohol. To light, just the opposite, the additive is highly sensitive.

Natamyci n, also called E 235, is used in industry, in particular food, as a reliable and highly effective preservative. Refers to substances of non-toxic order. It has significant antifungal properties. Even at low concentrations, it shows its qualities as a strong antibiotic.

In this regard, the use of E 235 should be strictly dosed, since any antibiotic, and natamycin is no exception, can adversely affect microorganisms that are important to the human body, and not only bacteria and fungi that are considered harmful. Studies and tests show that an adult adequately tolerates up to 0.3 mg E 235 per 1 kg of his weight.

Effect on the body

Harm

In certain, rather small volumes, E 235 is considered a low-toxic preservative. But if the level of pimaricin exceeds 500 mg per 1 kg of body weight, then the substance turns into a rather toxic and dangerous component. In this regard, certain negative reactions may appear, indicating poisoning. This is nausea as well as vomiting. Disruptions in the digestive tract are expressed as a disorder, that is, diarrhea.

Even using E 235 in small quantities, its antibiotic properties should be considered. Once in the stomach and intestines, it is able to significantly spoil their microflora and lead to unwanted and dangerous failures in the digestion process.

Another parameter that confirms the limitation in the use of E 235 is that antibiotic resistance can occur in pathogenic bacteria and microorganisms.

Benefit

Fungal pathologies of the skin, gastrointestinal tract, and mucous membranes are included in the list of diseases in which the use of natamycin is indicated. Therefore, this antibiotic, under the trade name "Pimafucin" is very widespread in medicine.

In Russia, pimaricin is included in the List of the most important and even vital medicines. This List is approved by the government.

Using

As a fairly effective preservative, E 235 is used by manufacturers in food production. It helps to protect products, in particular, from the development and propagation of fungi. It is used in the production of meat and dairy products.

As a shell, E 235 has found application in the production of cheeses. The technological process involves full immersion or only surface irrigation of the finished cheese of this type with a preservative. For the same surface treatment, natamycin is applicable in some states in the production of sausages. It also uses E 235 in the confectionery industry, for example, in such products as cakes, cakes, biscuits.

Natamycin, in addition to food production, is still in the service of medicine. It is effective, in this regard, as an antibiotic (polyene) of the macrolide group. It is used in the treatment of fungal pathologies: diseases of the gastrointestinal tract (intestinal candidiasis), mucous membranes, as well as skin integuments (skin and nail candidiasis, dermatomycosis, otitis externa, and so on).

In diseases caused by pathogenic yeast, including the oral cavity, such as acute atrophic candidiasis and acute pseudomembranous in people with immune deficiency and cachexia, natamycin is also used. Suspensions, suppositories, as well as tablets and creams are made from it.

Legislation

E 235 is prohibited by law in many countries for use in food production. These countries include the USA, Canada, and a number of countries on the European continent.

The laws of Ukraine and the Russian Federation use pimaricin in the form of an additive E 235 from the category “Preservatives” in their food production is allowed.

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 factory (a branch of the Lida milk-canning factory OJSC) and the cheese production branch of Rogachevsky MKK are 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 had previously complained about Belarusian meat and milk, however, Minsk always answered that it was a counterfeit product 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 properties 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.

  Introduction

Natamycin is a natural preservative E - 235, is an alternative to sorbate, the minimum application of which can significantly reduce the microbiological spoilage of products - cheese, sausages.

Natamycin is a polyene macrolide antifungal agent produced by Streptomyces natalensis, Streptomyces chatanoogen and some other types of Streptomyces, and also is a fungicidal (antimycotin) drug in which the active component is Natamycin. Its main purpose is to prevent the growth of molds and yeast on foods and drinks. Natamycin is the only globally recognized antifungal food bio - preservative that is safe for the human body, which is able to suppress the formation of mold and the growth of yeast with high efficiency and a wide spectrum even at very low concentrations. The use of Natamycin does not cause changes in the nutritional value, appearance, taste and structure of food products, and also does not penetrate into sausages or cheese. Currently, Natamycin is approved for use as a food preservative in more than 40 countries and is widely used in the production of cheeses, meat products, cakes, fruit juices, sauces, salads and other food products. Natamycin is classified in the European Food Additives Directive as a preservative (E - 235) for use by surface treatment of dry, ripening sausages and hard, semi-hard and semi-soft cheeses. The level of Natamycin on the surface of sausages at the time of sale should not exceed 1 mg per square dm. In addition, penetration of Natamycin into the product to a depth of not more than 5 mm is allowed.

Natamycin does not show activity against beneficial bacteria, and therefore, the natural process of ripening of cheeses, including those ripening with the participation of surface microflora, is not disturbed. Natamycin does not inhibit bacteria that play an important role in the meat industry and cheese making as starter cultures.

Natamycin Lithocide  produced by Streptomyces natalensis by fermentation of carbohydrate-based media. Obtained in the process of this fermentation, Natamycin is concentrated, crystallized, dried and mixed with lactose in a ratio of 1: 1.

  Antifungal mechanism

Natamycin has an antifungal effect on most types of mold and yeast. The activity of Natamycin is 500 times higher than that of sorbic acid. Even a very small amount of Natamycin exhibits antifungal activity. Propagation of most types of mold and yeast can be suppressed with Natamycin at a concentration of 1 to 6 ppm, and only a few types of mold can be suppressed with a concentration of 10 to 25 ppm. The highest activity of Natamycin is provided at pH 3 - 9.

The antifungal mechanism of Natamycin is as follows: Natamycin is able to bind sterols in the cell membrane and thereby cause curvature and malfunction of the membrane, resulting in the leakage of important metabolites and the cell dies. However, Natamycin does not inhibit the growth of bacteria, since sterols are absent in the walls and membranes of bacterial cells.

  Safety and toxicity

Natamycin is not toxic to the human body and when it was used, no carcinogens, mutagenesis or allergic reactions were observed. Natamycin is not adsorbed in the digestive tract. Normal resistance of mold and yeast to Natamycin was not observed.

  Solubility

Natamycin has a very low solubility in water and a slightly higher solubility in ethanol. Natamycin can dissolve at low concentrations of HCI, glacial acetic acid and demityl sulfoxide, etc., but is not soluble in most organic solvents. The solubility of Natamycin in water is approximately 30-100 mg / L at room temperature. Solubility increases at pH\u003e 9 or< 3, что приводит к ослаблению противогрибковой активности. Это говорит о том, что более высокие концентрации Натамицина образуют не прозрачный раствор, а белую, мутную суспензию своих кристаллов. При этом необходимо всегда перемешивать суспензию перед использованием.

  Sustainability

TEMPERATURE : Natamycin is stable at room temperature, with resistance increasing at low humidity. Dried Natamycin can withstand temperatures of 100 ° C for a short period of time. But its activity will fall when exposed to temperatures above 50 ° C for more than 24 hours.

PH value : Natamycin shows the highest activity at pH 5 - 7. Activity will decrease by 8 - 10% at pH 3 - 5 and about 30% at pH< 3 или > 9.

EXPOSURE TO LIGHT : Natamycin in powder or in solution is sensitive to ultraviolet or gamma radiation, which causes a decrease in its activity. Therefore, exposure to Natamycin should not be allowed in direct sunlight.

OXIDANTS : Natamycin is sensitive to oxidizing agents such as peroxide, chlorine dioxide, bleaching powder, etc., which cause a decrease in the activity of Natamycin. This negative effect can be prevented by the use of antioxidants, such as vitamin C.

HEAVY METALS : heavy metals such as lead, mercury, iron, nickel, etc., can have a negative effect on the stability of Natamycin. Therefore, Natamycin and its solutions should be stored in containers made of glass, plastic or stainless steel. To prevent a decrease in activity, ethylenediaminetetraacetic acid (EDTA) can also be added to it.

  Application area:

Natamycin can be used in a variety of areas, including the following:

· Surface treatment of cheese, including coatings and suspensions.

● Spraying sliced \u200b\u200bcheese.

● Surface treatment of meat products and fish.

● Direct addition to yogurt, sour cream, cream cheese and cottage cheese.

● Direct application to fruit juices and fruit pulp.

● Canned dairy products.

● Quick-frozen lobsters, fish pastes, fish raw materials and caviar.

Natamycin is a powder from white to cream color with a mild organic odor, without taste, which does not cause a change in nutritional value, appearance, taste and structure of food products. Its basis is Natamycin (50% or 95% by weight) and lactose. Lactose is an inert carrier.

Natamycin meets the following specifications:

Natamycin 50 -52% min

Lactose 50% max

pH!% suspension 5.5 to 7.5

Arsenic<1 ppm

Lead<5 ppm

Mercury<1 ppm

Heavy Metals (Lead)<10 ppm

Total microbial number 100 CFU / g max

Coliform 10 g max

Salmonella Missing

It is very suitable for use as a food preservative. But it should be noted that Natamycin does not inhibit the reproduction of bacteria.

The main use of Natamycin is external processing of products.

The method of application of Natamycin depends on the type of application. For example, when used in juices and yoghurts, direct application is used. For cheese blocks, the product is immersed in a solution or introduced into an emulsion that covers the cheese. Blocks of cheese can be sprayed with a suspension of Natamycin, as well as chopped cheese. Meat products and sausages can be sprinkled or immersed in a suspension of Natamycin.

  Examples of using

  • DAIRY INDUSTRY

CHEESE

Natamycin can be used to suppress the formation of mold and, therefore, toxins in mature cheeses. Natamycin can only be applied to the surface of cheeses. Its advantage is that it inhibits the formation of mold on the surface and does not affect the ripening process of cheese. There are three methods of using Natamycin:

1. spraying a suspension of Natamycin in a concentration of 0.05% --- 0.28% on the surface of the cheese.

2. immersion of salted cheese in a suspension of Natamycin at a concentration of 0.05 --- 0.28% for 2 to 4 minutes.

3. adding 0.05% Natamycin to the cheese shell.

The use of the anti-mold preparation Natamycin can increase the yield of cheese by at least 20%, reduce labor costs at the ripening stage by 20-30%, save packaging material and, which is especially important in the conditions of market competition, improve the presentation and quality of the product.

BRUSH APPLICATION .

The drug Natamycin is added to the brine as follows:

Before applying for 2-3 days, turn off microfiltration (if any), leaving only circulation. This is necessary for complete dissolution of the drug in cold brine.

The drug is applied at a rate of 30-50 gr. per 1 ton of brine (I recommend that you start with a minimum dosage of 30 g / ton of brine). Such a dose provides inhibition of the growth of yeast and mold and complies with European legislation on the use of natamycin in food.

Before application, the drug is dissolved in a small amount of brine, mixing thoroughly for 15-30 minutes.

Further, to maintain the concentration of natamycin, 1 kg of Natamycin is added every two weeks for every 100 tons of brine. After application, it is also necessary to disable microfiltration for 2 days, leaving only circulation.

PROCESSING THE CHEESE SURFACE (SPRAYING, MUNING)

To prevent the development of mold on the surface of the cheese, it is necessary to treat the entire surface of the head with a preparation based on Natamycin. To do this, dissolve 2.5-4 g of the drug in 1 liter of cold water (up to 15 ° C). After brine, dip the cheese head completely into the resulting solution, leave it to dry, roll it into the package.

In the case of using the solution for more than 1 day, to prevent the development of extraneous microflora, add 8-10% of sodium chloride to the solution.

In modern conditions, brine cheeses, in particular Suluguni, come into contact with brine only in the pool during salting for no more than one day. Next, the heads are removed from the brine, dried and packaged in a polymer film. In order to increase the shelf life of products, it is advisable to treat each head with an aqueous solution of Natamycin, an inhibitor of the development of surface microflora, especially mold. Its use made it possible to completely exclude the growth of mold and other aerobic microflora on the surface of the heads, which was an effective factor in increasing the shelf life of finished products. This drug can also be applied directly to the salt bath at the rate of 300 g per 10 tons of brine. This significantly lengthens the life of the brine itself.

  • MEAT PROCESSING INDUSTRY

MEAT PRODUCTS

Processing dry, ripening sausages with Natamycin at a concentration of up to 4 mg / cm is used to spray meat products on the surface or immerse it, which effectively suppresses the formation of mold and the growth of yeast. Suspension of Natamycin in a concentration of 0.05 - 0.2% (in weight ratio to volume) can be used for spraying on the surface or immersing sausages in it, which can effectively extend the shelf life. Natamycin can also be used to process other meat products, such as grilled meat, roasted duck, dried fish, etc.

Shell Processing

As a rule, the membranes are soaked in a fresh suspension of Natamycin. When the latter is in contact with the casing, Natamycin is deposited on it, preventing the development of mold on the surface of the sausage in this casing. For different types of sausage casings, various soaking modes are recommended:

The natural membrane is soaked for about 2 hours in a suspension containing 1 g of Instinct Delvocide in 1 liter of water. It is recommended to add sodium chloride (8 - 10% by weight) to it to improve the bacteriostatic effect and increase the elasticity of the shells.

Shells of protein fibers, cellulose and textile materials are soaked for 20-60 minutes. In a suspension containing 1-2 g of delvocide, an instant in 1 liter of water. The addition of sodium chloride to the suspension is also recommended.

In all cases, before loading the shells, the suspension in the soaking bath should be mixed. It is necessary to ensure that the soaked shell is completely immersed in the suspension. Preferably, a fresh suspension is prepared for each batch of casings to be processed. If the suspension is used for several days, its content in the bath should be brought to the initial volume and the required concentration of Natamycin and salt before each cycle of use. The suspension should be stored in a cool and dark place. In addition, every 2-3 days the suspension should be heated to 64 ° C, maintained at this temperature for 10 minutes and then cooled. Excessive heat treatment should be avoided, as this may cause inactivation of part of the dissolved Natamycin.

Sausage Processing

Dipping method

Freshly prepared sausages are immersed in a suspension containing 1 - 2 g of natamycin per 1 liter of water with sodium chloride (8 - 10% by weight). The suspension in the dip bath should be mixed before use. The temperature at which sausages are processed is selected in the range of 20 - 30 ° C. If the suspension bath is used for several days, then the measures indicated above for the shells must be observed.

Spray method

Sausages are sprayed with a freshly prepared and mixed suspension consisting of 3-4 g of Natamycin in 1 liter of water with the addition of 8-10% by weight of sodium chloride. For a system spraying a suspension in the form of a thin mist, it is important to ensure that the entire surface of the sausage is treated, eliminating excessive droplet formation on it, since in this case the suspension with Natamycin will quickly drain from the sausages, thereby reducing the protective effect of the casing.

Spraying can be carried out using any system, however, after the treatment cycle, the spray nozzle must be thoroughly rinsed with tap water (to prevent the formation of particles with natamycin crystals when dried).

  • Salad dressing

This product is rich in fats and in the summer it can easily form mold. Adding Natamycin at a concentration of 10 ppm allows you to inhibit the growth of the corresponding microorganisms.

  • SOY SAUCE

The addition of Natamycin at a concentration of 15 ppm can inhibit the formation of mold.

  • BAKERY PRODUCTS

Suspension of Natamycin in a concentration of 100 - 500 parts per million is applied to the surface of the cakes, toasted or pre-fried dough, which effectively prevents the formation of mold and the growth of yeast.

  • PRODUCTION OF FRUIT DRINKS

FRUIT JUICE

Fruit juices contain a large amount of sugar and organic acids, which greatly contributes to the reproduction of yeast. The use of Natamycin can increase the stability of these products during storage.

GRAPE JUICE:   At a concentration of 20 ppm, natamycin inhibits the fermentation caused by yeast, and a concentration of 100 ppm allows you to completely eliminate fermentation.

ORANGE JUICE: In its natural state, this juice spoils in one week. Adding Natamycin at a concentration of up to 1.25 ppm allows you to extend the shelf life without compromising quality up to 8 weeks at a temperature of 2 - 4 ° C. Adding Natamycin at a concentration of 10 parts per million allows you to suppress the reproduction of yeast in concentrated orange juice at a temperature of 10 ° C, and a concentration of 20 parts per million allows you to suppress the reproduction of yeast at room temperature.

APPLE JUICE: At a concentration of 30 ppm, natamycin is able to suppress fermentation for 6 weeks without changing the taste and structure of the juice.

TOMATO JUICE : Natamycin at a concentration of 70 ppm is able to effectively suppress mold and yeast reproduction.

  • CANNING INDUSTRY
  • OTHER PRODUCTS

The use of Natamycin for processing steamed bread, as well as vinegar, beer and wine used for dressing, can effectively suppress the formation of mold and the growth of yeast. Adding Natamycin at a concentration of 5-10 ppm in acidophilus milk allows you to extend the shelf life to more than four weeks.

  Potential Benefits:

  • Increases shelf life by controlling spoilage due to yeast and mold.
  • Reduces product returns due to spoilage, protecting the manufacturer’s reputation and saving significant money.
  • Meets the requirements of consumers for natural products.
  • It does not affect the final taste of the product, unlike sorbates, which often give a bitter taste.
  • Effectively kills yeast and mold, unlike sorbates, which only slow down their growth.

  Applications and dosage levels

It is usually applied at a dosage of 5-50 ppm. (5-50 grams per ton).

The exact dosage level will depend on the nature of the food product, processing conditions, initial seeding and the required storage duration.

Natamycin is used as an aqueous solution for dipping or spraying products.

  • 50% Natamycin on sodium chloride is used in the meat processing industry, in the production of sausages (for casings). Dosage: dissolve 25-50 g / 200 l of water at a temperature of 40 ° C. Shell (type "Fibrous", proteinosin), soak for 7 minutes in the prepared solution. Consumption of 200 l of solution / 6 tons of sausages.
  • 50% Natamycin on lactose is intended for use in dairy products: cheeses, yoghurts, natural milk. Dosage: 1-15 g / t.
  • 50% Natamycin on dextrose is used for preserving drinks and fruits, such as oranges, pears, apples, strawberries; as well as for fruit juices and drinks based on green tea. Dosage: for grape juice 10 g / t, for apple juice 30 g / t, for orange 1.25 ppm.

Deliveries of Natamycin with different carriers are possible.

Application

Dose

Method

Solid or

semi-hard cheese

Surface treatment

Direct application to the emulsion

Meat Products: Dry Sausages

Surface treatment

Yogurt, milk, cream

10 - 20 mg / kg

Direct mixing

Surface treatment

Tomato Paste / Puree

Direct mixing application

Fruit juice

Direct deposit

Direct application to stop fermentation

Addition after bottling to prevent yeast and mold growth

The ratio of the concentration of Natamycin and dosage:

Storage:  Minimum shelf life of 24 months. Store in a ventilated, dry room, with an air temperature not exceeding 18 ° C and an air humidity not exceeding 70%. Keep away from moisture.

Packing:  Natamycin is supplied in 500 g plastic bottles.

The drug Nizin is included in the list of food additives approved for use in the food industry in the Russian Federation, approved on August 14, 1994 by the Deputy Chief State Sanitary Doctor of the RUSSIAN Federation A.A. Monisov (+ 01-19 / 42-11, code E 234) .

The main antimicrobial properties of nisin.

Nisin has an inhibitory effect on certain species and genera of gram-positive bacteria. In particular, nisin inhibits the development of such microorganisms: pneumococci, a group of streptococci, various species of Bacillus, Clostridium, Mycobacterum tuberculosis, Laktobacillus, Corynebakterium, not many types of Streptomyces, Micrococcus pyogenes. It does not affect the true gram-negative cells and yeast bacteria mold mushrooms.

Vegetative cells of certain gram-positive bacteria are known to have a variable sensitivity to nisin. These include Bacilli, Clostridia, Propionibakteria, Micrococci, Streptococci. Some types of bacteria have a pronounced sensitivity to nisin. These include Laktobacilli, Streptococci, Micrococci. This also includes the spore-forming species of Bacilli and Clostridia, which play a decisive role in determining the shelf life of cooked foods.

Preservative properties of nisin

Nisin can inhibit the overgrowth of all bacterial spores that cause spoilage of cooked foods. This is especially true for the most heat-resistant types of bacterial spores, which can cause spoilage of products subjected to heat treatment at high temperature and stored subsequently in rooms with elevated temperatures. Bacterial spores exposed to heat are more sensitive to nisin, therefore, the effectiveness of the preservative is increased in combination with a moderate heat treatment pasteurization.

The use of nisin during canning makes it possible to reduce the temperature and / or time of heat treatment, thereby preserving the vitamins, biologically active substances and nutritional value of the product, namely it reduces the loss of vitamin C by 30-35% and fully retains beta-carotene. The stability of nisin in an acidic environment allows heat treatment of products without significant loss of preservative activity.

Moreover, from the point of view of consumer qualities, the preservation of the natural appearance and taste of the product makes the use of nisin indispensable for canning.

Application

Nisin is effective: in cheese making; in canning (meat, fish, vegetables); in the production of butter, condensed and dried dairy products; transportation of milk and meat; introduction to the shell of cheeses and sausages, in the production of beverages, in brewing and wine production.

The use of nisin is effective in preserving the following products:

* processed cheese and processed cheese products. Adding the drug in an amount of 100-250 mg / kg increases the shelf life of cheese up to 6 months;

* milk, milk drinks with flavoring additives. Adding the drug in an amount of 50-150 mg / kg before pasteurization increases the shelf life at room temperature from 2 to 6 days;

* condensed milk (sugar free). Adding the drug in an amount of 80-100 mg / kg of condensed milk completely prevents the growth of typical spore-forming bacteria and reduces the processing time by about 10 minutes;

* When nisin is added to drinks, it is possible to suppress acids, heat-resistant bacteria (Bacillus, for example, acidic soils) growth and reproduction, to prevent rancidity of drinks, to extend the shelf life. Currently used in the production of beverages are varieties of fruit juice drinks, drinks with aloe vera, dairy drinks, health drinks (such as ginseng drinks, wolfberry chrysanthemum drink) and so on.

* canned peas, beans, potatoes. The addition of nisin in an amount of 100-150 mg / kg

increases the shelf life of at least two years in hot climates and allows for mild heat treatment, while maintaining the taste and integrity of the product;

* Fish products.

The addition of nisin in the amount of 0.2 g / kg in the production of sturgeon caviar in grains allows a 2-fold reduction in the duration of the pasteurization process.

The stage of introducing a preservative into the product is determined by the technology of its production. The time of application immediately after pasteurization or sterilization is considered optimal when, as a result of heat treatment, the level of contamination by microorganisms is reduced, and the addition of a preservative allows it to be stored for a long time.

Storage

Nisin retains its activity for 2 years when stored in a dry room, at a temperature of 4 ° C to 25 ° C, under conditions that exclude direct radiation.

Natamycin  (food supplement E-235) - the strain obtained from the culture fluid Streptomyces natalensis is slightly soluble in alcohol and water.

Additive E-235  non-toxic, but at high concentrations (more than-500 mg / kg body weight) can cause nausea, vomiting, diarrhea. Being an antibiotic supplement E-235  it is added to food in strictly limited quantities due to the properties of antibiotics to kill not only harmful fungi and bacteria, but also microorganisms involved in the vital processes of the human body.

It is widely used in medicine as a polyene antibiotic of the macrolide group for the treatment of fungal diseases of the skin, mucous membranes, and the gastrointestinal tract. It is almost not absorbed from the surface of the skin, mucous membranes and from the gastrointestinal tract. It is widely used in the treatment of otitis externa; candidiasis of the skin and nails; dermatomycosis; intestinal candidiasis; fungal diseases of the oral cavity, such as acute pseudomembranous and acute atrophic candidiasis in patients with cachexia and immune deficiency, and other diseases caused by pathogenic yeast. From this substance tablets, suspensions, creams, and candles are made. Natamycin  non-toxic, but can sometimes cause nausea and diarrhea.

In the food industry it is used as a preservative, for example, in the manufacture of cheeses, as its shell. Being an antibiotic, it is added in a strictly limited amount, and for the most part, due to poor solubility in water, it remains strictly on the surface of the cheese. In many countries, its use in the food industry is strictly prohibited.

For decades, a preservative E-235  used in the food industry to prevent the development of fungi in dairy products, meat and other food products. Additive E-235  can also be used in confectionery: cakes, pastries, biscuits. In addition, the supplement E-235  used in the manufacture of cheeses (shell). As a result of surface treatment (surface irrigation or immersion in a solution of the finished product), preservative E-235  stays strictly on the surface of the cheese. Some countries allow the use of natamycin for the surface treatment of sausages.