Introduction
Natamycin(also named pimaricin) is a natural biological food preservatives.
Natamycin is widely Used for cheese, meat and meat products, moon cakes, snacks, raw juice for coating use, surface of utensils, perishable food, Salad sauce, Fermented wine, etc.
Differences between natural preservative natamycin and chemical preservative:
Usage condition: biological preservatives are antibacterial in neutral or sub-acidity conditions. But common preservatives, such as sodium benzoate and potassium sorbate just work in high-acidic condition.
Effectives: biological preservatives can keep the foods fresh and healthy more than 60 days; but the common preservatives just can within one week.
economical efficiency:The dosage of biological preservatives is less than that of common preservatives; it will remove the cost.
Safety: biological preservatives is nontoxic to human bodies, and no any carcinogenesis, Meet the GB25532-2010 and FAO / WHO standards
Widely use: biological preservatives are widely used in cheese, ham, meat soup, fresh juice, meat food, flavor moon cakes, easily-moulded food, cans, win, seafood,etc.
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