FOOD PRESERVATIVES

NATAMYCIN

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PIMARICIN(NATAMYCIN)

PIMARICIN – ALSO NAMED NATAMYCIN IS A 50% NATAMYCIN PURE MIX 50% LACTOSE OR GLUCOSE OR SALT ACCORDING TO DIFFERENCE USE, THAT PREVENTS HARMFUL MOULDS AND YEAST FORMS FROM FORMING ON THE SURFACE. UNLIKE ANY OTHER ANTI- MICROBIAL AGENTS. PIMARICIN HAS NO EFFECT ON THE APPEA RANCE, FLAVOUR OR COLOR OF YOUR PRODUCTS.

SAFETY: NATAMYCIN PURE IS THE ACTIVE ANTIMYCOTIC INGREDIENT CONTAINED IN PIMARICIN. IT HAS BEEN PROVEN SAFE AND EFFECTIVE IN EXTENDING THE SHELF LIFE OF WIDE VARIETY OF FOODPRODUCTS FOR MORE THAN THIRTY YEARS.

COMPARISON: PIMARICIN IS A FUNGICIDE SABSTANCE, WHICH PRVENTS THE SPOIL OF FOOD BY YEAST AND MOULDS. THE USE OF SMALLEST QUANTITIES PIMARICIN IS EXTREMELY EFFECTIVE.

TYPICAL USE: PIMARICIN IS THE SAFE AND EFFECTIVE WAY TO PROTECT WINE, CHEESE, FRUIT JUICE, DAIRY AND FOOD PRODUCTS FROM THE DETERIORATION THAT MOULD, YEAST AND OTHER FUNGI CAN CAUSE.

STRUCTURE: NATAMYCIN HAS A CRYSTALLINE FORM, WITH AN EMPIRIC FORMULA OF C33H47NO13, CAS NO. 7681-93-8.

TYPICAL DOSAGE OF ADDITION OF PIMARICIN:

APPLICATION           

ADDITION    

USAGE

YOGHURT

10-20 mg/l

DIRECTLY ADD INTO YOGHURT SLURRY

PROCESS CHEESE

20 mg/l

ADD BEFORE MIXING

MEAT

2.5-4 g/l

SURFACE TREATMENT SUCH AS SPRAYING OR SOAKING

DRY SAUSAGE

2.5-4 g/l

SURFACE TREATMENT SUCH AS SPRAYING OR SOAKING

FRUIT JIUCE

10-50 mg/l

DIRECTLY ADD BEFORE PASTEURIZATION

WINE

60-80 mg/l

DIRECTLY ADD SO AS TO SYOP FERNEBTATION

TOMATO KETCHUP

15 mg/l

DIRECTLY ADD WHEN MIXING

HARD CHEESE

2.5-4 g/l

SURFACE TREATMENT SUCH AS SPRAYING OR SOAKING

SEMIHARD CHEESE

2.5-4 g/l

DIRECTLY ADD INTO FILM-COATING EMULSION

*ACCORDING TO DIFFERENT SITUATION OF FACTORY, ADDITION OF PIMARICIN WILL BE DIFFERENT.

PACKING: 500g/BOTTLE; 1KGS/TIN OR 20KGS/DRUM.

STORAGE: STORE NATAMYCIN PURE AND PIMARICIN INA DRY PLACE AND AT LOW TEMPERATUE(BELOW 20), AND SHOULD BE KEPT FROM DIRECT SUNLIGHT, THE UNOPENED PIMARICIN STORED UNDER THIS CONDITION CAN BE KEPT FOR 2 YEARS.

BRAND: PIXAM(○)(R)

ORIGINAL: CHINA