NATAMAX® Fermentation derived antimicrobials
NATAMAX® is IFF’s trade name for commercial preparations of natamycin, a naturally occurring antifungal produced by fermentation. It is then highly purified and dried before being blended with various food ingredients suited for specific end applications. The NATAMAX® product range is one of the most effective and easy-to-use ways to protect and extend product quality throughout the desired shelf life.
To answer the needs of today’s bakery producers even further, we have developed NATAMAX® B Plus, a natural antimicrobial that inhibits mold growth on the surface of bakery products like pan bread, English muffins and tortillas. NATAMAX® B Plus is a US-patented GRAS complex composed of 12.5% natamycin and gamma- cyclodextrin that protects bakery products naturally while maintaining its freshness and taste for a longer time. While standard natamycin has a low solubility, >98% of the natamycin in NATAMAX® B Plus dissolves instantly in water, creating a clear and easy-to-use solution. Thanks to its even distribution in liquids, NATAMAX® B Plus allows you to optimize dosages, reduce your energy and maintenance costs, while efficiently protecting your product throughout its shelf life.
While alternative antimicrobials used in baked goods typically provide a limited shelf life, may negatively impact flavor or are expensive to use. With NATAMAX® B Plus, flavor is not affected and shelf life can be significantly improved. The key to the effectiveness of NATAMAX® B Plus is its application and adherence to bread surfaces, where mold grows and where it will be most effective. Unlike most preservatives, NATAMAX® B is effective at low concentrations and active over a wide pH range (3-9). Because NATAMAX® B is used at very low levels (7-20 ppm), the cost-in-use is comparable to chemical preservatives and significantly lower than other natural inhibitors. Today’s consumers want products made with naturally sourced ingredients that combine a clean label with good flavor. With NATAMAX® B Plus, not only do you satisfy what the consumer wants, but you also do it more cost effectively.
NISAPLIN® Fermentation derived antimicrobials
For more than 60 years, food manufacturers have been using NISAPLIN®, IFF’s commercial preparation of Nisin A, to delay outgrowth of undesirable microorganisms. Nisin A is an antimicrobial naturally produced by dairy starters and purified. It is considered one of the most effective available solutions against Gram positive and sporeformers. It is an easy to use, label-friendly way to protect and extend product quality throughout the desired shelf life in a wide range of fine bakery wares (sweet, salty, savory) and mixes. With its regulatory approval continuing to expand, NISAPLIN® provides the bakery industry an unprecedented way to meet consumer needs.
40 years ago, IFF pioneered the development of new and effective antimicrobial alternatives for the food industry. By fermenting various basic foods like milk or other ingredients like corn sugar or wheat with traditional starter cultures, MICROGARD® provides improved sensory properties that have attracted food manufacturers looking for innovative consumer attractive solutions. The MICROGARD® product range provides an easy-to-use, label friendly way to protect and extend the shelf life of a various bakery products, such as bread, sweet bakery goods, English muffins, and tortillas.