Danisco Introduces Sprayable Natural Antimicrobial for Baked Goods
As part of the Care4U™ range of natural protective solutions, new Natamax® B from Danisco gives bakers a naturally-derived antimicrobial that inhibits yeast and mold, adding extra days to shelf life.
Using Natamax® B allows bakers to replace in-dough antimicrobials such as calcium propionate, which are known to adversely affect flavor. With Natamax® B, baked goods are produced with a clean flavor.
Natural and safe
More and more consumers are reading labels, looking for bakery products made with naturally-derived ingredients and shorter ingredient lists. Produced naturally in a bacterial fermentation process, Natamax® B’s active compound is natamycin, an antifungal that has been used commercially in foods such as shredded cheese and beverages since the 1970s. Natamax® B will allow bakers to replace chemical preservatives with a natural and safe solution.
More and more consumers are reading labels, looking for bakery products made with naturally-derived ingredients and shorter ingredient lists. Produced naturally in a bacterial fermentation process, Natamax® B’s active compound is natamycin, an antifungal that has been used commercially in foods such as shredded cheese and beverages since the 1970s. Natamax® B will allow bakers to replace chemical preservatives with a natural and safe solution.
Significant increase in shelf life
The key to Natamax® B’s effectiveness is its application and adherence to the surface of the product. Sprayed on baked goods immediately after baking Natamax® B does not migrate into the product; therefore, natamycin stays on the surface, where mold grows and where it will be most effective. Natamax® B controls and delays mold and yeast growth and protects baked goods allowing several days of additional shelf life.
A cost-effective solution
Unlike most preservatives, Natamax® B is effective at low concentrations and active over a wide pH range (3 to 9). Because Natamax® B is used at very low levels (7 to 20 ppm), the cost-in-use may be comparable to synthetic preservatives and significantly lower than other natural inhibitors. Natamax® B can also be used in combination with low dosages of in-dough antimicrobials, resulting in flavor and cost benefits, including reduced yeast needed for proofing. The increase in shelf life will also benefit bakers as they will reduce their supply chain and distribution costs.
Unlike most preservatives, Natamax® B is effective at low concentrations and active over a wide pH range (3 to 9). Because Natamax® B is used at very low levels (7 to 20 ppm), the cost-in-use may be comparable to synthetic preservatives and significantly lower than other natural inhibitors. Natamax® B can also be used in combination with low dosages of in-dough antimicrobials, resulting in flavor and cost benefits, including reduced yeast needed for proofing. The increase in shelf life will also benefit bakers as they will reduce their supply chain and distribution costs.
Turn-key solution
Danisco teamed up with Spraying Systems Co., Wheaton, Ill., to devise the most effective, consistent and economical spray-on delivery system for Natamax® B. In order to help customers with start-up, Danisco offers support services ranging from assistance with set-up and design, mobile spray unit for trials, to end-product testing and regulatory support.
Danisco teamed up with Spraying Systems Co., Wheaton, Ill., to devise the most effective, consistent and economical spray-on delivery system for Natamax® B. In order to help customers with start-up, Danisco offers support services ranging from assistance with set-up and design, mobile spray unit for trials, to end-product testing and regulatory support.
Natamax® B, like all Danisco products, is the result of knowledge-based research into the best total solution—in this instance, for baked good preservation and safety.
Source: NPI Center
All content and features on this website are copyrighted with all rights reserved. The full details can be found in our privacy statement
