Manufactur standard Dl-Tartaric Acid - Natamycin – Bohua
Manufactur standard Dl-Tartaric Acid - Natamycin – Bohua Detail:
Natamycin is widely used for preservation in the products such as cheese, bread, bacon, barbecue, sausage,ham,fermented meat,mayonnaise and salad dressing, fermented alcoholic beverages,fruit juices, soft drinks and energy drinks, fruit products etc.
Preservative Natamycin, Pimaricin, food additives Elaiomycin
1.Competitive price
2.Quality guaranteed BP/EP/USP
3.Prompt delivery
4.Good after service
1.Usually 25kg/drum (25kg net weight, 28kg gross weight; Packed in a cardboard-drum with two
plastic-bags inside; Drum Size: 510mm high, 350mm diameter)
2.1kg/bag (1kg net weight, 1.2kg gross weight, packed in an aluminum foil bag;Outer: paper
carton; Inner: double-layer PE)
3.Packed according to customer’s request
Shipping by Express(DHL,FedEx,UPS,TNT,EMS),by Air,by Sea
| Item | Specifications |
| Appearance | white or yellowish crystalline powder |
| Purity | 50% min |
| Specific rotation | +276° — +280° |
| Heavy metals | 10 ppm max |
| Lead | 5 ppm max |
| Arsenic | 3 ppm max |
| Mercury | 1 ppm max |
| Loss on drying | 6.0 – 9.0% |
| PH | 5.0 – 7.5 |
| Total plate count | 10 Cfu/g max |
| Pathogen | Absent |
| E. coli | Negative/25g |
| Samonella | Negative/25g |
|
Applications |
Benefits |
Dosage(mg/kg) |
|
|
Beverages |
Fruit juice | Control the spoilage caused by Alicyclobacillus acidoterrestris | 30–60 |
| Tomato juice | Control the spoilage caused by Bacillus coagulans | 200-500 | |
| Beer, wine, fermented beverages, spirits | Control the spoilage caused by Lactic acid bacteria | 50-100 | |
|
Dairy |
Sterilized whole milk & chocolate milk / milk-based beverage | Control the spoilage caused by Bacillus stearothermophilusy, Mesophilic & thermophilic spoilage organisms | 100 |
| Stirred yogurt | Inhibits yogurt starter culture (e.g. Streptococcus thermophilus, Lactococcus delbrueckii subsp bulgaricus) | 20-50 | |
| Ripened cheese | Growth control of Gram-positive bacteria | 50-250 | |
| Processed cheese | Growth control of Total plate count reduction | 100-500 | |
| Chilled dairy desserts | Growth control of Spoilage organisms, Heat resistant spore formers such as Bacillus spp. & Clostridium spp. | 50-150 | |
|
Meat |
Fermented sausages | Growth control of Listeria monocytogenes | 50-100 |
| Vacuum packaged bologna type sausages | Growth control of Lactic acid bacterial spoilage organisms | 250-500 | |
| Meat slurries simulating cooked ham | Growth control of Clostridium sporogenes | 75-100 | |
|
Culinary |
Dressings and sauces | Growth control of Lactic acid bacteria, Clostridium, Bacillus | 50-200 |
| Beans in tomato sauce | Growth control of Clostridium thermosaccharolyticum | 200 | |
| Liquid egg products | Growth control of Bacillus cereus, Lactobacillus innocua, Listeria monocytogenes | 250-500 | |
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Gaining purchaser gratification is our company's aim eternally. We're going to make great initiatives to create new and top-quality products, satisfy your exclusive prerequisites and supply you with pre-sale, on-sale and after-sale solutions for Manufactur standard Dl-Tartaric Acid - Natamycin – Bohua , The product will supply to all over the world, such as: Oman, India, India, The products has a good reputation with competitive price, unique creation, leading the industry trends. The company insists on the principle of win-win idea, has establishedglobal sales network and after-sales service network.
By Jack from Islamabad - 2018.09.23 18:44
The company can keep up with the changes in this industry market, product updates fast and the price is cheap, this is our second cooperation, it's good.
By Emma from New Delhi - 2017.01.28 18:53
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