Why Is Natamycin Prone To Over-range And Over-standard Problems?
Apr 10, 2020
1. Natamycin can inhibit the growth of some fungi (including yeast) in the raw meal, causing the bread to fail. However, it must be noted that in bakery products, according to my country's "Standards for the Use of Food Additives" (GB2760-2014), natamycin is only allowed to be used in cakes and not in bread, otherwise it is added beyond the scope.
2. Some products have higher risks, and individual manufacturers worry about mold growth, so they directly add natamycin to the dough and batter. This method is actually not very useful, and does not meet the GB2760 surface use regulations, please note that it cannot be added directly to the product. Because natamycin itself has poor thermal stability, if it is directly added to the raw materials, it can only affect some of the fungi in the raw meal, and it is basically inactivated after high-temperature baking, and it can no longer play a role.
3. Although the national standard stipulates that the maximum amount of natamycin in cakes is 0.3g/kg, it also clearly stipulates that the residual amount shall not exceed 10mg/kg. At present, the sampling inspection in most areas is based on the residual amount of 10mg/kg as the standard, which is equivalent to one-thirtieth of the maximum amount. If the maximum amount is added, it is very easy to exceed the standard. Please pay attention to the final residual amount of the product when using it to avoid causing Exceeded! Of course, due to the inconsistencies in the implementation of random inspections, the residual amount may be determined according to the actual local conditions. It is recommended that you first verify the final residual standard with the local regulatory authority before using it!
4. Natamycin is generally used as a suspension with 70~80% alcohol, but it is easy to cause sedimentation and stratification, resulting in uneven spraying on the surface of the product, which may cause natamycin to exceed the standard. Please do not leave it for a long time and shake it before use Spray evenly.
5. If the nozzle is too large, it is easy to exceed the standard, and it is best to achieve atomization and uniformity. Due to the difference in nozzle sensitivity, it is easy to spray for a long time and exceed the standard.
To ensure that the amount of natamycin in the product does not exceed the standard, it is best to send the final test product to a testing agency for residual testing. Of course, the surface use of natamycin in cakes is only an auxiliary means of antiseptic, and the choice of internally controlled preservatives (that is, directly added to the product) is the decisive role in the product shelf life.
