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 and extends 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.
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, it does not migrate into the product. As a result, 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.
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 parts per million), the cost-in-use may be comparable to synthetic preservatives and significantly lower than other natural inhibitors.
To learn more about Natamax B, visit www.natamax.com.
Editor’s Note: Danisco USA, headquartered in New Century, Mo., provided information for this article.