New ingredient's solubility adds to shelf life impact

by Jeff Gelski
Share This:
COPENHAGEN, DENMARK — The new Natamax B Plus, a patent-pending complex composed of natamycin and gamma-cyclodextrin, is three times more effective in controlling yeast and mold when sprayed on baked foods than the same concentration of pure natamycin, according to Copenhagen-based Danisco. The increased potency is due to its greater solubility in water and consequent dispersion when sprayed, which ensures optimal dosing on baked foods.

Ninety-eight per cent of the natamycin in Natamax B Plus dissolves instantly in water. Tests have shown Natamax B Plus to remain effective after seven weeks of shelf life in orange juice. The visual appeal of beverage is maintained as Natamax B Plus provides a clear solution with negligible sedimentation. It has been shown to work safely in beverages with ascorbic acid (vitamin C) added.
Comment on this Article
We welcome your thoughtful comments. Please comply with our Community rules.



The views expressed in the comments section of Food Business News do not reflect those of Food Business News or its parent company, Sosland Publishing Co., Kansas City, Mo. Concern regarding a specific comment may be registered with the Editor by clicking the Report Abuse link.