Powder Natamycin E235 10 g
128,74 TL
Category
Brand
Smart Code
046.550.01
Price
107,29 TL + VAT
Transfer
126,17 TL
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Name of Food Additive:
Powder Natamycin
Component List:
Natamycin (50%), Lactose (50%)
E Code:
E235
The net amount:
10g
Physical Structure:
Dust
Allergen Information:
Contains lactose.
Lot Number:
Lot numbers of all raw materials and packaging materials are recorded for retrospective traceability.
The lot number of the product is located on the product packaging.
Functional Class of Food Additive:
Protectors
Name of the Source from which the Food Additive is Obtained:
Streptomyces Natalensis
Foods to which Food Additive can be added:
It is used in permitted finished products, taking into account the relevant limitations, in accordance with the regulations in the Turkish Food Codex Regulation on Food Additives and vertical communiqués.
When the necessary information cannot be obtained in the regulations and communiqués, the regulatory authorities of the relevant country can be consulted.
Special Storage/Use Conditions:
Keep closed in a dry and cool place.
Commercial Title and Address of the Food Operator:
Smart Chemistry Trade. and Dan. Ltd. Sti.
Ege Sanayi Sitesi Balatcik Mah. 8901/3 Sok. No: 3/3AO It is produced in Çiğli/İzmir facilities.
Manufacturer Business Registration Number:
TR-35-K-047442
Origin:
Turkey (Origin of the main component of the food: Germany)
Usage Instruction:
In accordance with the Turkish Food Codex Regulation on Food Additives, in the vertical communiqués regarding the finished product produced or planned to be produced; It should be used considering the foods to which it can be added, usage conditions, maximum amounts and restrictions.
If it is planned to be used in countries other than Turkey, the legal regulations of the relevant country should be taken into consideration.
Product performance may differ depending on production conditions, structure and performance of machinery and equipment, seasonal variables and other raw materials.
Before determining the most appropriate amount of use, trials should be carried out with minimum amounts, taking into account the restrictions specified in the Turkish Food Codex Regulation on Food Additives.
Usage Area/Sales Purpose:
It is for use in food.
Technical information:
The presence of mold in foods is very important for human health. Molds can produce highly toxic substances (mycotoxins), even at very low temperatures.
Some of these mycotoxins have carcinogenic properties. These substances are dispersed into the food and even if the molds on the surface are carefully removed, these mycotoxins cannot be removed from the food. Therefore, effective methods of preventing mold growth are required.
Natamycin was isolated from the microorganism Streptomyces natelensis.
It was first obtained from soil types taken from South Africa in 1955 in research laboratories and started to be produced in pure form in the following years.
The chemical formula of natamycin is C33H47NO13. Natamycin is colorless, odorless and tasteless.
Defined as a food additive with the code E235, natamycin destroys the permeability mechanism of the cell by combining with sterols, especially ergosterol, in the cell membrane. In this case, a rapid decrease in the pH in the cell occurs due to cation leakage from the cell.
Natamycin is very effective against molds and yeasts and causes their deterioration. Natamycin has no activity against bacteria.
The solubility of natamycin in water is extremely low (50 mg/kg at 20°C). Also, it is not soluble in oils.
Unlike other preservatives, natamycin retains its activity over a wide pH range (pH=3 - 9). Besides, it maintains its activity for 12 hours at 100°C.
Natamycin inhibits the growth of yeast and molds at lower concentration levels than sorbic acid.
Yeasts and molds on which natamycin is effective:
Aspergillus davitus, Aspergillus nidulans, Aspergillus niger, Aspergillus oryzae, Botrytis cinerea, Brettanomyces bruxellensis, Candida albicans, Candida guilliermondii, Candida vini, Fusarium oxysporum, Gloleosporium album, Hansenula polymorphaea mucilla, digitatum, Penicillium expansum, Penicillium notatum, Penicillium roqueforti, Rhizopus oryzae, Saccharomyces bailii, Saccharomyces ladyus, Saccharomyces cerevisiae, Saccharomyces exiguus, Saccharomyces ludwigii, Saccharomyces rouxidi, Saccharomyces rouxis candida
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