New topical application combats mold

by Jeff Gelski
Share This:
NEW CENTURY, KAS. — Natamax B, a natural antimicrobial, inhibits mold growth on the surface of bakery products, according to Danisco. Flavor is not affected. Natamax B does not migrate into the product because of its low solubility in water.

Natamycin, a natural inhibitor produced by bacterial fermentation, is the active compound in Natamax B. Natamycin has been used safely in foods such as shredded cheese and beverages since the 1970s.

Natamax B is effective at low concentrations and is active over a pH range of 3 to 9. Because it is used at low levels of 7 to 20 parts per million (p.p.m.), Natamax B may be comparable in cost-in-use to synthetic preservatives and lower in cost-in-use than other natural inhibitors, according to Danisco. Natamax B has been shown to work when used in combination with lower doses of other in-dough antimicrobials, resulting in flavor and cost benefits.
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.