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Nanjing HMR Import Export Co., Ltd.

Suite 3168, Building 308, 508 He Yan Road,Nanjing,Jiangsu,China

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Free Member

Natural preservatives

China

02

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1 Kilogram

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Product Specification

CAS No. : - Other Names : - MF : - EINECS No. : - Type : - Efficacy : - Brand Name : -

Product Description

 
Natamycin is a naturally occurring antifungal agent produced during fermentation by the bacterium Streptomyces natalensisl. Natamycin is effective at very low levels as fungicide and it is used in the food industry as a "natural" preservative.
 
Natamycin is used in the US as a food preservative in dairy products, such as cheeses and in the EU it is approved as a surface preservative for certain cheese and dried sausage products.
 
Natamycin has a very low solubility in water; however we supply improved water-soluble natamycin along with usual non-soluble natamycin.
 
Recommended usage:
1. Dry cheese can be dipped into or sprayed with water-solution of natamycin with the concentration of 200~300mg/kg (FDA, §172.155, 2006).
2. Processed meat (including ham and bacon) and unheated dried meat, poultry - 6mg/kg; ground processed meat and dried meat, poultry - 20mg/kg (JECFA, 2005).

 
Polylysine (ε-poly-L-lysine, EPL) is produced during fermentation by the bacterium Strepomyces albulus. It has an antimicrobial effect against yeast, fungi, Gram-positive bacteria and Gram-negative bacteria (such as Escherichia coli and Salmonella).
 
Polylysine was approved as a food preservative in Japan, Korea and the United States. The characteristics of polylysine as a food preservative include:
1. It is a broad-spectrum antibiotic;
2. It is very safe for human consumption because after consumption polylysine is broken down into lysine that is an essential amino acid for human. Therefore it is non-toxic and was recognized as a nutritional preservative by FDA in 2003;
3. It has execellent thermal stability, e.g. it remains bioactive after being heated in 80˚C for 60 minutes or in 120˚C for 20 minutes;
4. It is effective in a wide range of pH values ranging from 3 to 9;
5. It is water soluble.
 
Usual application in food: cooked rice, cakes, pastries, condiments, soft drinks, dairy products, sea food, meat products and canned food.

 
Lysozyme is extracted from egg white. The enzyme functions by attacking peptidoglycans (found in the cell walls of bacteria, especially Gram-positive bacteria).
 
Usual application in food: sanitary products, pharmaceuticals, wine, meat products and sea food.

 
Nisin is produced by fermentation using the bacterium Lactococcus lactis. Nisin is a polycyclic antibacterial peptide with 34 amino acid residues used as a food preservative.
 
Nisin is a broad-spectrum bacteriocin effective against many Gram-positive organisms, including lactic acid bacteria (commonly associated with spoilage), Listeria monocytogenes, Staphylococcus aureus, Bacillus cereus, Clostridium botulinum, etc. It is also particularly effective against spores. Nisin is soluble in water and effective at extremely low levels.
 
It is used in processed cheese, meat products, beverages, etc. during production to extend shelf life by suppressing Gram-positive spoilage and pathogenic bacteria. In foods, it is common to use Nisin at levels ranging from 1 to 25ppm, depending on the food type and regulatory approval.

Contact Us

Contact Person :Mr. Xiaoheng

Company:Nanjing HMR Import Export Co., Ltd.

Address:Suite 3168, Building 308, 508 He Yan Road, Nanjing, Jiangsu, China,210038

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