Natamycin 50% (standardized with a lactose base) is a highly effective, naturally occurring antimicrobial agent produced through the controlled fermentation of Streptomyces natalensis. As a biological preservative recognized globally under the E-number E235, it provides specialized protection against a wide spectrum of molds and yeasts without affecting the activity of beneficial bacteria. This makes it a critical processing aid for fermented foods such as cheese and sausages, where preserving the natural fermentation process while preventing surface spoilage is essential. This fine white powder is manufactured to meet rigorous international food safety standards, ensuring high purity and consistent antifungal performance.

• 1. Targeted Antifungal Activity: Highly effective against virtually all molds and yeasts at very low concentrations (ppm levels).
• 2. Preserves Natural Flavor: Unlike chemical preservatives, Natamycin has no impact on the sensory profile (taste, color, or odor) of the food.
• 3. Supports Fermentation: It does not inhibit the growth of beneficial bacteria, making it ideal for yogurt, cheese, and dry-cured meats.
• 4. Natural & Safe: Produced via natural fermentation; it is non-toxic to humans and is broken down into amino acids during digestion.
• 5. Excellent Surface Protection: The lactose base ensures easy dispersion, making it perfect for surface spraying or dipping applications.

• 1. Dairy Industry: Surface treatment for hard and semi-hard cheeses (shredded or block).
• 2. Meat Products: Surface spraying or dipping for dry-cured sausages (salami), ham, and jerky.
• 3. Bakery Products: Spraying on the surface of bread or adding to fillings to prevent mold spoilage.
• 4. Juices & Beverages: Used in certain fruit juices and wines to prevent secondary fermentation.