The new complex, known a Natamax B Plus, is said to be three times more effective in controlling yeast and mold when sprayed on baked goods than the same concentration of pure natamycin.
The active compound, natamycin, is a natural antimycotic polyene macrolide that is produced by fermentation of Streptomyces natalensis bacteria.
It has been safely used commercially as an antifungal food preservative, in cheese and beverages, since the 1970s, and there has been no development of resistant strains.
The increased effectiveness of Natamax B Plus is said to be due to an increased solubility in water and therefore dispersion when sprayed.
The patent-pending complex can also be used as a natural antifungal in beverages, said the supplier. Danisco tests have shown that the product to remain effective after 7 weeks shelf life in orange juice.
Danisco USA also said that Natamax B Plus can be used safely in beverages with ascorbic acid (vitamin C) added, whereas some other anti-fungals may produce benzene. The ingredient has neutral taste and leaves negligible sedimentation, added the company.
“Adding even one more day of shelf life to a product can be a significant cost saving,” said Cathy Dorko, Danisco USA, industry manager: Bakery and Fats & Oils.
“Using Natamax B Plus, manufacturers can save by adding shelf life and also through more efficient application of our solution. Our research shows significant gains in shelf life in baked goods using Natamax B Plus vs. straight natamycin.”