国产欧美精品一区二区色综合

国产欧美精品一区二区色综合

Dried sausages are susceptible to the growth of undesirable mold on the surface. In production process, freshly prepared sausages are usually dipped in a suspension of 1,000-2000ppm of natamycin or sprayed with suspension containing 2,000ppm of natamycin, Sometimes sausages are dipped in a coating suspension that contains 1000ppm natamycin.

NataPro GUM30 are effective anti-microbial agents. Using Natamycin as food preservatives can:?

1. Enhance the quality of food product, and significantly extend the shelf life of foods by preventing yeast and mould spoilage.

2. Reduce product being recalled resulting from spoilage.

3. Have no adverse flavor to foods.

4. Prevent formation of potentially carcinogenic mycotoxins.

5. Cover a very broad spectrum of activity -- most yeasts and moulds are sensitive to very low levels of the preservative (<1 - 20 ppm).

6. Do not act against bacteria .This makes it useful for food products such as cheese and dry sausages in which bacteria are key to the ripening process.

7. Remain on food surface for a long time where contamination usually occurs.

8. Be proven to be a safe antimycotic agent.  

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