Natural Preservatives
https://www.punature-ingredien....ts.com/products/natu

Types of naturally derived preservatives
Punature is a leading natural preservatives supplier. Our natural preservatives for food industry are produced from the fermentation process or extracted from natural ingredients, which can well extend product shelf life and most importantly are safe for human body.

Natamycin 50%
Natamycin 95%
Nisin
Lysozyme
Microbial Lysozyme
ε-Polylysine

What Are the Most Effective natural product preservatives for Food?
Natural preservatives wholesale for food products and food industry like natamycin (derived from Streptomyces natalensis), nisin (a peptide produced by Lactococcus lactis), and lysozyme (found in egg whites) are widely used for their antimicrobial properties. Natamycin is particularly effective against molds and yeasts, making it ideal for surface treatment of cheeses and sausages. Nisin primarily targets Gram-positive bacteria, such as Listeria and Clostridium, extending shelf life in dairy and canned foods. Lysozyme, with its ability to break down bacterial cell walls, is often used in wines, cheeses, and processed meats to prevent spoilage. These naturally derived preservatives are favored over synthetic alternatives due to their safety, regulatory approval (GRAS status), and minimal impact on taste and texture. Their applications extend to plant-based products, where they help maintain freshness without chemical additives.

Our range of dairy products ingredients, including our natural preservatives, is designed to meet the highest industry standards, offering safe and effective solutions for food and beverage applications. Learn more about what are dairy ingredients in our comprehensive guide.

How to Preserve Fresh Juice Naturally?
How to preserve food naturally is a common question, especially for highly perishable products like fresh juices, which are perishable due to enzymatic browning and microbial growth. To preserve them naturally, a combination of mild heat treatment (pasteurization at 60–70°C for 30 minutes), natural acids (citric or ascorbic acid), and enzymatic preservatives like lysozyme can be used. Pasteurization helps inactivate spoilage microorganisms, while acids lower the pH to inhibit bacterial growth. Adding lysozyme (0.05–0.1% concentration) further enhances preservation by targeting Gram-positive spoilage bacteria. Refrigeration 4°C) is essential to slow down enzymatic reactions and microbial activity, extending shelf life to 7–10 days while retaining nutritional quality. For cloudy juices, pectinase treatment can improve stability, ensuring a longer-lasting, fresh-tasting product.

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Natamycin 95%
https://www.punature-ingredien....ts.com/products/nata

Natamycin is a natural antimycotic product which is classified as a polyene macrolide and can be produced during fermentation by the bacterium Streptomyces spp. Natamycin not only inhibits the growth of different moulds and yeasts broadly and high-effectively, but also inhibits the production of their toxin. It can be widely used in food preservation and anti-fungal treatment. Natamycin has no effect on bacteria, so it does not prevent in the natural maturing process of yoghurt, cheese, fresh Ham, sausage, etc.

Natamycin 95 Product Detail

Specification: Meet the GB25532-2010 and FAO / WHO standards

Natamycin 95% Uses and Safety
Applications: Natamycin（95%） can be added directly to foods by mixing, dipping or spraying. Depending on the application, the amount of natamycin needed varies. To prevent growth of all known food spoilage yeasts and moulds, up to 0.01g/L or 0.04 g/gallon is sufficient.

Surface Spraying: Block cheese and shredded cheese, Salami and other sausages.

Direct Addition/Mixing: Fruit juice and Fruit preparations, products with dairy ingredients, like Yogurt, Sour Cream, Cream cheese and Cottage cheese. Natamycin can also be applied to grain, silage storage preservation and fruit storage area, it can kill over one hundred kinds of the mold may contaminate the grain and feed.

Safety: As natural preservatives for food, Natamycin is nontoxic to human bodies and no any carcinogenesis, mutagenesis or hypersensitivity reaction (HSR) was observed after its use.

No normal resistance of moulds and yeasts to natamycin was observed. ADI 0-0.3mg/kg (FAO/WHO, 1994); Safe to apply on food (FDA, 172.155, 1994); LD50: 2.73g/kg (experiment with matured male mouse)

Composition: Contains 95% natamycin (E235) (CAS#7681-93-8)

Packaging: 500g HDPE bottle, or 20KG/drum

Shelf life and storage: 2 years when stored in a cool, dry place without direct sunlight and temperature below 20°C.

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Natamycin 50%
https://www.punature-ingredien....ts.com/products/nata

Natamycin meaning
Natamycin is a natural antimycotic product which is classified as a polyene macrolide and can be produced during fermentation by the bacterium Streptomyces spp. Natamycin not only inhibits the growth of different moulds and yeasts broadly and high-effectively, but also inhibits the production of their toxin. It can be widely used in food preservation and anti-fungal treatment. Natamycin for sale has no effect on bacteria, so it does not prevent in the natural maturing process of yoghurt, cheese, fresh Ham, sausage, etc. As a leading natural preservatives supplier, we offer high-quality Natamycin product. Please check out the details of our products. Whether you are interested in what is natamycin, or specifically what is natamycin in food, you are welcome to contact us to get more information about our natamycin for sale.

Natamycin 50% Product Detail

Specification: Meet the GB25532-2010 and FAO / WHO standards

Natamycin use and Safety
Application: Natamycin(E235) can be added directly to foods by mixing, dipping or spraying. Depending on the application, the amount of natamycin preservative needed varies. To prevent growth of all known food spoilage yeasts and moulds, up to 0.01g/L or 0.04 g/gallon is sufficient.

Surface Spraying: Block cheese and shredded cheese, Salami and other sausages.

Direct Addition/Mixing: Yogurt, Sour Cream, Cream cheese and Cottage cheese, Fruit juice and Fruit preparations. Natamycin in yogurt and cheese is particularly effective in preventing mould growth, preserving both the texture and quality of the product. Natamycin in shredded cheese can also be applied to grain, silage storage preservation and fruit storage area, it can kill over one hundred kinds of the mold may contaminate the grain and feed.

Safety: Natamycin is nontoxic to human bodies and no any carcinogenesis, mutagenesis or hypersensitivity reaction (HSR) was observed after its use.

No normal resistance of moulds and yeasts to natamycin was observed. ADI 0-0.3mg/kg (FAO/WHO, 1994); Safe to apply on food (FDA, 172.155, 1994); LD50: 2.73g/kg (experiment with matured male mouse). This makes it essential component among dairy food ingredients.

Composition: Contains 50% natamycin (E235) (CAS#7681-93-8) blend with Lactose/ NaCl/ Dextrose (as carrier)

Packaging: 500g HDPE bottle, 10KG/carton

Shelf life and storage: Extended shelf life of 2 years when stored in a cool, dry place without direct sunlight and temperature below 20°C.

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Microbial Rennet Liquid
https://www.punature-ingredien....ts.com/products/micr

What is liquid rennet
Microbial Rennet (also known as Microbial Coagulant, Coagulante Microbiano, Cuajo, etc.) is a food grade enzyme derived through the controlled fermentation of special strains of Rhizomucor miehei. It contains the specific protease activity that makes it effective as a milk clotting enzyme, which can be used to produce cheese and casein and replace rennet from animal origin. liquid microbial rennet is marketed in multiple concentrations to cover the specific needs of each dairy industry in liquid, granular and powder form.

Microbial Rennet Liquid Product Detail

Milk Clotting Activity:

We can also produce customized liquid microbial rennet formulations according to your specific requirements.

Specification: Meet the GB/T 1886.174 -2016 (enzymes for food industry)

Characteristics: Microbial Rennet is a little bit salty, good stability. It shows a clotting performance very similar to a corresponding type of calf rennet. Enzyme activity is affected by processing conditions, milk composition, calcium concentration and pH. Microbial Rennet is particularly suitable for making cheeses for vegetarians.

For more information about what is liquid rennet, its applications, or dosage recommendations for your specific cheese type, please contact us for technical guidance. As a trusted dairy enzyme manufacturers, we provide tailored rennet types to meet your cheese-making needs.

Composition: Microbial rennet from Rhizomucor miehei, water, sodium chloride, sodium benzoate.

Packaging: 25L/barrel, 1000L/barrel.

Shelf life and storage: 1 year when stored in a cool, dry place, away from sunlight.

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