Can natamycin be used in baking?

In baking products, the previous strong inspection items generally included sodium dehydroacetate, potassium sorbate and calcium propionate, but now natamycin has been included in the strong inspection items in many areas. it is found that natamycin is out of range or over-standard use in the products of many baking factories!

For example, why can't I get it up after adding natamycin to my bread? Why is it that the natamycin added to my cake did not exceed the maximum use of 0.3 g / kg of natamycin in the national standard, but was found to exceed the standard when it was sampled? The following editor elaborates on the above problems, hoping to be helpful to you!

1. Natamycin inhibits the growth of some fungi (including yeast) in the raw meal, making the bread unable to grow. Natamycin can only be used in pastry, not in bread, otherwise it belongs to out-of-range addition.

2. Individual manufacturers are worried about the problem of mildew, so natamycin is added directly to the dough and batter. In fact, this method is not very effective, because natamycin itself has poor thermal stability, if it is directly added to the raw material, it can only work on some fungi in the raw meal, and it can not play a role after being basically inactivated after baking at high temperature.

3. Natamycin is generally used with 70% 80% alcohol as suspension, but it is easy to cause precipitation stratification, resulting in uneven spraying on the surface of the product, which is easy to cause natamycin to exceed the standard. Please do not place it for a long time, shake evenly before use and then spray.

Keyword: Natamycin usage,baking preservative,bread preservative