Natamax B natural antimicrobial solutions

Stop mold Extend shelf life Improve flavor

Its not enough to make a good-tasting product anymore

Todays consumers want products made with natural ingredients, clean labels and good flavor. With Natamax B from Danisco, you can give consumers what they want. Natamax B is a natural antimicrobial that inhibits mold growth on the surface of bakery products like pan bread, English Muffins and tortillas. Consumers like it because its a naturally derived ingredient thats label friendly. Youll like Natamax B because it provides longer shelf life and better flavor. With all that it has to offer, its no surprise that Natamax B is one of the most effective natural yeast and mold inhibitors. Natamycin, the active compound in Natamax B, is a natural inhibitor produced by bacterial fermenation that destroys mold. It has been safely used commercially in foods such as shredded cheese and beverages since the 1970s.

Danisco Support Services

When you choose Natamax B, you are not alone. Danisco is there to provide continuous assistance. Available services include: Spray equipment partner: Spraying Systems Co. and engineering support Various system leasing options Assistance with initial set up and start-up Environmental mold testing and consultation Technical assistance and lab support

Benefits of using Natamax B

A natural and safe solution: no synthetic preservatives for natural/cleaner label claims Combats mold through topical application Maintenance/extension of mold-free shelf life for fewer product complaints or returns A cost-effective solution for bakers: highly efficient at low concentrations over a wide pH range No alteration of product color or flavor

For more information on Natamax B for bakery products, visit Daniscos Web site www.natamax.com

Topically effective
Antimicrobials used in baked goods typically provide a limited shelf life, may negatively impact flavor or are expensive to use. Calcium propionate, a commonly used synthetic preservative, can adversely affect product flavor. With Natamax B, flavor is not affected and shelf life can be significantly improved. The key to Natamax Bs effectiveness is its application and adherence to bread surfaces. It does not migrate into the product due to its low solubility in water; therefore, natamycin stays on the bread surface, where mold grows and where it will be most effective. Unlike most preservatives, Natamax B is effective at low concentrations and active over a wide pH range (3-9). Because Natamax B is used at very low levels (7-20 ppm), the cost-in-use may be comparable to synthetic preservatives and significantly lower than other natural inhibitors. Natamax B can also be used in combination with lower dosages of other in-dough antimicrobials, resulting in flavor and cost benefits including reduced yeast required for proofing.

Natamax B topical application vs. in-dough ingredients

Natamax B Natural Low usage level Flavorless Improves shelf life Lower yeast use Cost-effective Allergen-free
P P P P P P P

Cultured whey Cultured wheat starch Cultured wheat flour

P

Calcium propionate

P P P

How to use Natamax B

Using a unique patented technology for baked goods, Natamax B is sprayed as an aqueous suspension onto baked goods immediately after baking and depanning. As water evaporates, Natamax B remains on the surface of the product to protect it from mold growth. Natamax B delivers a superior antimicrobial solution through an optimized spraying process. The Natamax B spray application system is the result of extensive research by engineers and food and sensory scientists at Danisco in order to establish the most effective and economical method of application. After studying different spraying systems and conducting shelf life and sensory studies, Danisco researchers concluded that Spraying Systems Co.s AutoJet spray system provides the best application of Natamax B on baked goods. The AutoJet systems precision spray and application rates were closest to target and provided effective, consistent coverage with minimal loss. Results from HPLC analysis of residual natamycin showed the most consistent coverage on test products both from laboratory and commercial trials.

AutoJet
Spray System

The

The AutoJet spray system features: PulsaJet automatic nozzles for accurate and consistent spray delivery of Natamax B with no clogging SprayCheck sensors for verification that Natamax B has been applied to the bread Automatic ratio and mixing that uses recirculation to ensure consistent concentrations are delivered to the nozzles, and reduces refill frequency Optional conveyor ensures proper separation of bread resulting in accurate, consistent spray (required for lines that cannot meet spacing and alignment requirements) NEMA 4X Panel (wash down capable panel) Lease to purchase options

Natamax B spray trials

Pan Bread

Natamax B sprayed on bread containing calcium propionate and vinegar significantly reduces incidence of mold and extends shelf life.
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Natural Pan Bread

Spraying Natamax B on the surface of bread while using natural in-dough mold inhibitors (vinegar and cultured wheat flour) gives baked products a natural/clean label and extended shelf life.
1 1 0.9 0.9 0.8 0.8 0.7 0.7 0.6 0.6 0.5 0.5 0.4 0.4 0.3 0.3 0.2 0.2 0.1 0.1 0 0 1 3 5 7 9 11 11 13 15 17 19 21 23 25 27 29 31 33 35 13 15 17 19 21 23 1 3 5 7 9 11 11 13 15 17 19 21 23 25 27 29 31 33 35 13 15 17 19 21 23

100 100 90 90 80 80 70 70 60 60 50 50 40 40 30 30 20 20 10 10 0 0 14 15 16 17 19 20 21 622 723 824 9 10 12 13 14 15 16 17 19 20 21 22 23 24 26 27 28 26 27 28 14 15 16 17 19 20 21 622 723 824 926102712 13 14 15 16 17 19 20 21 22 23 24 26 27 28 28

% Moldy Loaves

%% Moldy Loaves Moldy Loaves % Moldy Loaves

%% Moldy Loaves Moldy Loaves

Days Days

pm pm ppm ppm

*All doughs contain 1% vinegar and 0.375% calcium propionate Control Control Natamax B 7 ppm Natamax B 7 ppm Natamax B 14 ppm Natamax B 14 ppm

Days Days Days

1 1

3 3

5 5

7 7

9 9

*All doughs contain 1% vinegar Control Control CWF 1% CWF 1% CWF 2% CWF 2%

Days Days Days

%% Moldy Loaves Moldy Loaves

Days Days

Natamax B 14 ppm Natamax B 14 ppm CWF 1% + Natamax B CWF 1% + Natamax B CWF 2% + Natamax B CWF 2% + Natamax B

Control Control CWF 1% 14 ppm CWF 1% 14 ppm CWF 2% 14 ppm CWF 2% 14 ppm

Natamax B 14 Natamax B 14 CWF 1% + Nat CWF 1% + Nat CWF 2% + Nat CWF 2% + Nat

First you add knowledge

Knowledge is at the core of everything we do. When you choose ingredients from Danisco, youre getting much more than an ingredient, youre getting decades of science that has gone into the understanding and development of that product. And you can relax in the knowledge that your choice is backed by some of the finest minds in food science from all across the world, each supporting you with technical, market and regulatory expertise. Natamax B is the result of knowledge-based research into the best total solution for baked good preservation and safety. To find out more, call a Danisco sales representative at 1-800-255-6837 or visit www.natamax.com

AutoJet, PulsaJet and SprayCheck are registered trademarks of Spraying SystemsCo., Wheaton, Ill. PB 1002-1 US 02.10 Local regulations should always be consulted concerning the status of these products, as legislation regarding its use in food may vary from country to country. The information contained in this publication is based on our own research and development work and is, to the best of our knowledge, reliable. Users should, however, conduct their own test to determine the suitability of our products for their own specific purposes. Statements contained herein should not be considered as a warranty of any kind, expressed or implied, and no liability is accepted for the infringement of any patents.

Danisco USA Inc. Tel: 800.255.6837 Fax: 913.764.1092 www.danisco.com