Technology

PIMARICIN(NATAMYCIN)

MAIN SPECIFICATIONS OF PIMARICIN:
IDENTIFICATION: CONFORMORMS
PH: 5.0-7.0
ASSAY(NATAMYCIN): 50% MIN.
CARRIER: LACTOSE, GLUCOSE OR SALT
TOTAL BACTERIA: 100/G MAX
E. COLI: NEGATIVE
SALMONELLA: NEGATIVE

MAIN SPECIFICATIONS OF NATAMYCIN:
IDENTIFICATION: CONFORMORMS
SULPHATE ASH: 0.5% MAX
PH: 5.0-7.5
ASSAY(NATAMYCIN): 90-102.0% MIN.
HEAVY METALS: 10PPM MAX.
TOTAL BACTERIA: 100/G MAX
E. COLI: NEGATIVE
SALMONELLA: NEGATIVE

PACKING:
500g/BOTTLE; 1KGS/TIN OR 20KGS/DRUM.
STORAGE: STORE NATAMYCIN PURE AND PIMARICIN INA DRY PLACE AND AT LOW TEMPERATUE(BELOW 20℃), AND SHOULD BE KEPT FROM DIRECT SUNLIGHT, THE UNOPENED PIMARICIN STORED UNDER THIS CONDITION CAN BE KEPT FOR 2 YEARS.

BRAND: PIXAM○R
ORIGINAL: CHINA
 
TYPICAL DOSAGE OF ADDITION OF PIMARICIN:
　APPLICATION 　ADDITION 　　USAGE
　YOGHURT 　10-20 mg/l 　　DIRECTLY ADD INTO YOGHURT SLURRY
　PROCESS CHEESE 　20 mg/l 　　ADD BEFORE MIXING
　MEAT 　2.5-4 g/l 　　SURFACE TREATMENT SUCH AS SPRAYING OR SOAKING
　DRY SAUSAGE 　2.5-4 g/l 　　SURFACE TREATMENT SUCH AS SPRAYING OR SOAKING
　FRUIT JIUCE 　10-50 mg/l 　　DIRECTLY ADD BEFORE PASTEURIZATION
　WINE 　60-80 mg/l 　　DIRECTLY ADD SO AS TO SYOP FERNEBTATION
　TOMATO KETCHUP 　15 mg/l 　　DIRECTLY ADD WHEN MIXING
　HARD CHEESE 　2.5-4 g/l 　　SURFACE TREATMENT SUCH AS SPRAYING OR SOAKING
　SEMIHARD CHEESE 　2.5-4 g/l 　　DIRECTLY ADD INTO FILM-COATING EMULSION
 
*ACCORDING TO DIFFERENT SITUATION OF FACTORY, ADDITION OF PIMARICIN WILL BE DIFFERENT.
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