Natamycin 7681-93-8 Other Names: Pimaricin MF: C33H47NO13 CAS No.: 7681-93-8 Place of Origin: China (Mainland) Type: Preservatives Natamycin (INN), also known as pimaricin, is a naturally occurring antimicrobial agent produced by the bacterium Streptomyces natalensis.50% lactose50%glucose50%NaClNatamycin ( Pimaricin ) is an antimycotic product which have broad and effective action. It not only inhibits the growth of different moulds and yeasts, but also inhibits the production of their toxin. Commercial Natamycin contains 50% of the active substance. Small quantities of Natamycin can inhibit all moulds and yeasts, which cause food spoilage. Natamycin has no effect on bacteria, so it does not prevent in the natural maturing process of yoghurt , cheese , fresh Ham, sausage, ect.Natamycin is a white to yellow flavourless, odourless crystalline powder. It is very stable with its crystal form. The solubility of Natamycin is very low in water and in most organic solvents. Only 50mg Natamycin can be dissolved in pure water at room temperature. The low solubility makes it very suitable for use on the surface of food. Natamycin will stay on surface of food, where most moulds and yeasts may grow, but does not influence the natural course of fermentation inside.Usage: Food preservative. Ideal result can be achieved by using Natamycin on the exposed surface of the food where the moulds and yeasts may grow. This is especially useful for cheese manufacture, since the mould growth is prevented, while the cheese ripening bacteria will grow and metabolize normally. Storage:The product should be stored in dry, cool (not exceeding 15) places, in original sealed container, and prevent from direct sunlight.
Papain 9001-73-4 CAS registry number:9001-73-4 Botanical Resource: Chaenomeles sinensis or Chaenomeles speciosa Chinese Name Mu Gua Family Chaenomeles Part of the Plant Used Fruit Active Ingredients
Subtilisin 9014-01-1Synonyms: Subtilisin Carlsberg, Subtilopeptidase A, Bacterial Alkaline Protease CAS #: 9014-01-1EC #: 3.4.21.62Sigma's Subtilisins are produced from fermentation of Bacillus lich
2,4-dimethylcinnamic acidChemical Name: 2,4-dimethylcinnamic acid Molecular Formula: C11H12O2 Formula Weight: 176.21 CAS No.: 1685-80-9/1685-80-9Appearance:white crystal powder,it can be solved in eth
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