Several common questions about the use of natamycin

1 Why use 75% alcohol instead of 95% alcohol?

The preparation of natamycin suspension with alcohol has two advantages. Alcohol is easy to volatilize, leaving natamycin evenly distributed on the food surface; 2. Alcohol can also kill some surface microbes.

When 95% alcohol is sprayed, a high concentration of alcohol comes into contact with the bacteria, causing the bacteria to solidify quickly, creating a protective layer, when the bacteria are not killed, and when the time is ripe, it comes back to life. With 75% alcohol, there is no film on the surface of the bacteria, so the alcohol can penetrate into the bacterial cells, which in turn can kill the bacteria.

Therefore, 75% alcohol should be selected when preparing natamycin suspension.

2 Why do you need use immediately after mixing?

Natamycin is insoluble in water, which is determined by its own properties. Suspensions, whether made of water or 75% alcohol, are precipitated and delaminated over time. Therefore, our solution is use immediately after mixing.

3. Can only be sprayed on the surface? Why not add it to the food?

Most of the big clients who use natamycin make cheese. The reason is that mold is easy to grow on the surface of the cheese, but not on the inside. Soaking the surface of the cheese with natamycin can effectively inhibit the growth of mold, while natamycin does not infiltrate the inside of the cheese.

The second biggest customer of natamycin is pastry. The pastry maker is worried that there is not enough natamycin sprayed, so it is not necessary to add natamycin to the dough. Pastry mainly depends on the bacteriostasis of internal chemical preservatives, while natamycin is only used on the surface.

These are the three common problems of natamycin. Let's review it with key words-75% alcohol, Use immediately after mixing and used on the surface.

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