Natamycin is a fungicide that prevents yeasts and moulds from appearing in foods. It is extremely effective when used in small amounts. It is used in smaller quantities than potassium sorbate, and unlike other sorbates it prevents yeasts and moulds from migrating into the product, eliminating the cost of reapplication. The action of natamycin does not destroy other microorganisms, meaning that it does not alter the food’s natural maturing process. Unlike other antimicrobial agents, it does not affect the appearance, taste or colour of the products.
NATAMYCIN is both economical and effective because it works in less than the amounts of potassium sorbate and, unlike other sorbates, it prevents yeasts and moulds into the product, eliminating the cost of further applications. (500 gram makes 250 to 500 litres or 1-2g/litre)
Safely and effectively protects many foods that can cause deterioration moulds, yeasts, and other fungi and prevents the formation of moulds and yeasts on the surface.
Natamycin can be applied to the sausage by spraying or dipping. Unlike sausages treated with potassium sorbate, those treated with natamycin have a longer-lasting antifungal effect. Furthermore, while potassium sorbate and sorbic acid are chemical food preservatives, natamycin is completely natural.
The effectiveness of the product is because it’s not soluble ( only dispersable ) and therefore, it remains on the surface of the casing instead of migrating inside of the stuff. Just dilute 1–2 g/litre in water, stir from time to time and spray or dip the stuffed casings for 10 seconds.