China New Fashion Design for Calcium Chloride Powder - Natamycin – Bohua manufacturers and suppliers

New Fashion Design for Calcium Chloride Powder - Natamycin – Bohua

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New Fashion Design for Calcium Chloride Powder - 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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Ammonium Bicarbonate