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NATAMYCIN

... is a fungicide that prevents yeasts and moulds from appearing in foods.

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...used in small quantities, NATAMYCIN

... is extremely effective and protects cheese and meat products that may deteriorate due to moulds, yeasts and other fungi.

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NATAMYCIN ...

is both economical and effective, and does not alter the food's natural maturing process.

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VGP – Welcome to world Natamycin

VGP, world leader in the field of Pimaricin and Natamycin

VGP, was created in 1988 in Vic, and since its inception we are dedicated to both the manufacturing and the supply and export of raw materials, ingredients and additives to major food industries worldwide.

Applications

STARTERS

yogurts, cheeses, probiotics

PRESERVATIVE

natamycin, nisin, lysozyme

RENNETS

animales, microbianos, quimosina.

ENZYMES

animal, microbial chymosin.

World of Natamycin

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Antimicrobial films with natamycin in active packaging

Interest in biodegradable polymers is growing because they are antimicrobial carriers in active containers. With this objective in mind, studies have focused on active films based on chitosan and methylcellulose, which had previously been enriched with natamycin. After immersing the films in ethanol at different temperatures, the reversed high-resolution liquid chromatography determined the natamycin content in food. The results showed that natamycin is released more slowly from films based on chitosan than from a methylcellulose film at the same temperature. Meanwhile, samples of cheese were taken and completely covered with active films in order to assess the films' antimicrobial efficacy. They were subsequently stored at a temperature of 20 ° C during 7 days. According to microbiological analyses, yeasts and moulds were reduced significantly in the samples that had been treated with active films of chitosan. The good compatibility showed

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Effects of the activity of water on the performance of potassium sorbate and natamycin in cheese

Mould is one of the main problems that lead to the deterioration of cheese. Antifungal preservatives such as natamycin, weak organic acids (boric or propionic acid) and salts (sorbates and propionates) are therefore used to stop it from appearing. As well as preservatives, acids and salts, environmental factors can also have a great impact on the growth of fungi. Among other factors, these include temperature, pH and the nutrients availability. The activity of water has also recently been discovered to be a key factor related to the growth of fungi in cheese. The state of water in cheese varies widely, and its effect varies depending on the kind of cheese and in the ripening process. And while the cheese ripens, a series of complex processes take place involving chemical and biochemical reactions that accumulate compounds with a low molecular weight.

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The influence of salt concentration on natamycin

Pathogenic microorganisms can contaminate food during the handling process. That is why the use of antimicrobial agents such as natamycin in food products has been an essential step in controlling infectious diseases that are transmitted through some types of food.