Product classification
Natamycin-2
Molecular formula：C₃₃H₄₇NO₁₃
Molecular weight：665.73
CAS：7681-93-8
key word:
Category:
Natamycin
Hotline:
Natamycin-2
Picture and text details
Product basic information:
Name: natamycin
Molecular formula: C33H47NO13
Molecular weight: 665.73
Structure:
INS:235
CAS:7681-93-8
Index:
|
Project |
Standard |
|
Color |
White to cream yellow crystalline powder |
|
odor |
Almost odorless |
|
Natamycin (on a dry basis), w /% ≥ |
95 |
|
pH |
5.0-7.5 |
|
Specific rotation αm (20 ℃, D) / [(º) · dm2 · kg-1] |
+250 ~ +295 |
|
Dry reduction, w /% ≤ |
8.0 |
|
Burning residue, w /% ≤ |
0.5 |
|
Lead (Pb) / (mg / kg) ≤ |
2 |
Product application and the maximum dosage allowed by national standard:
|
Food classification number |
Food name |
Maximum usage (g / kg) |
Remarks |
|
01.06 |
Cottage Cheese |
0.3 |
Liquid spray or soak, the residue is less than 10mg / kg |
|
07.02 |
Pastry |
03 |
Surface use, suspension spray or soak, the residue is less than 10mg / kg |
|
08.03.1 |
Sauce products |
0.3 |
Surface use, suspension spray or soak, the residue is less than 10mg / kg |
|
08.03.02 |
Smoked, burnt, grilled meat |
03 |
Surface use, suspension spray or soak, the residue is less than 10mg / kg |
|
08.03.03 |
Fried meat |
0.3 |
Surface use, suspension spray or soak, the residue is less than 10mg / kg |
|
08.03.04 |
Western ham (smoked, smoked, steamed ham) class |
0.3 |
Surface use, suspension spray or soak, the residue is less than 10mg / kg |
|
08.03.05 |
Meat enema |
0.3 |
Surface use, suspension spray or soak, the residue is less than 10mg / kg |
|
08.03.06 |
Fermented meat products |
0.3 |
Surface use, suspension spray or soak, the residue is less than 10mg / kg |
|
12.10.02.01 |
Mayonnaise, salad dressing |
0.02 |
Residue less than 10mg / kg |
|
14.02.01 |
Fruit and vegetable juice (pulp) |
0.3 |
Suspension spray or soak, the residue is less than 10mg / kg |
|
15.03 |
Fermented wine |
001g/L |
|
Natamycin (Natamycin), also known as hamamycin or natamycin, is Streptomyces natalensis and Streptomyces chatanoogen and other Streptomyces fermentation of a polyene macrolide fungus inhibitor, is currently the only international Approved an efficient, broad spectrum, safe antifungal bio-food preservative that can be used to inhibit mold growth in molds and yeast. Products on the human body is very safe, reliable, and does not affect the product flavor. Has been approved by more than 40 countries, widely used in cheese, meat products, pastries, fruit juice, jelly, jelly, marinated products. China in 1996 approved the use of natamycin as food preservatives for cheese, meat products, Cantonese-style moon cake, pastry surface, fruit juice surface, easy moldy food processing containers surface, the residue should not exceed 10 mg.
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