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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

Una variedad de pan especialmente susceptible a estropearse por mohos y levaduras es el pan de molde.
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Applications of natamycin in the bakery sector in America

While the application of natamycin in Europe is limited to cheese and dried sausages, it is widely used in America, e.g. in the bakery sector in the United States, Argentina and Mexico. Like cheese and cold cuts, bread is a product that is consumed over several days, on successive occasions, and kept at room temperature. The storage of bread before consumption is a sensitive period in terms of contamination. Sandwich bread is a variety particularly prone to spoiling due to moulds and yeasts. Natamycin has proven to be an effective preservative for this type of bread, since it lengthens the product's life by up to three days. When applied directly in the kneading phase, natamycin interferes with the main fermentation of the yeast, which means it is not advisable. Furthermore, if it is applied directly onto the bread, a larger

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food that can be eaten raw such as bread tomatoes cucumbers cheese and dried sausages
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Natamycin and other additives in cheese and sausage rind

Consumers do not like their food to be spoiled, which is why producers try to conserve it as well as possible, until it is finally consumed. The most delicate part of the process occurs when the food - and this applies particularly to raw food - is not completely consumed at once, i.e. when it is consumed in small doses over several days. The conditions under which it is kept during that time will determine how quickly it deteriorates. Additives like natamycin help to slow down this process of deterioration. In cheeses, the rind covers and protects the product, and in sausages ,  the gut or skin covers it. The appearance of mould on the rind of cheese or the skin of sausages , which can happen in the storage phase before it is sold, or during the consumption period indicated for

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vgp legis natamycin
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Regulation of natamycin and other additives

The growing consumer demand for products that offer greater guarantees of conservation drives the food industry to innovate in the durability of the marketed products. This is the case of natamycin and its application to prevent the appearance of the dreaded mould in food. Natamycin is commonly used in many countries Food additive safety is monitored by global organisations, such as the World Health Organisation (WHO) and the United Nations Food and Agriculture Organisation (FAO), and others closer to consumers, like the autonomic bodies in Spain. In Europe it is the European Food Safety Authority (EFSA) while in the US it is the Food and Drug Administration (FDA), which are responsible for studying the final approval of food additives. The system used in both continents is the positive list, in other words only the additives that appear in the lists

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