Natamycin 50% in NaCl

Natamycin standardized to 50 percent active content with sodium chloride as the carrier. The dominant format for cheese-brine surface treatment, where the salt carrier dissolves directly into the brine bath alongside the active antifungal.

Pale yellow to off-white free-flowing powder. The NaCl carrier provides bulk, free-flow, and direct compatibility with brine-tank equipment.

We supply food-grade Natamycin 50% in NaCl from manufacturers in China holding ISO, Halal, Kosher and other certifications relevant to the product and production.

Common market grades include Standard 50% Natamycin / 50% NaCl (the cheese-brine workhorse), Premium 50% with USP/EP-grade NaCl, and Custom Concentration variants from 25% to 50% Natamycin produced to specification.

Bulk and reduced-MOQ shipments. Batch-level COA covering Natamycin assay (HPLC), NaCl content, heavy metals, and microbiology.

This SKU is the salt-carrier formulation of Natamycin, designed specifically for cheese-brine and pickle-brine applications. The 50 percent active concentration with NaCl as bulk delivers Natamycin antifungal function in a format that integrates seamlessly with existing brine-bath equipment.

The active ingredient is identical to the parent Natamycin (catalog id 7700): a polyene macrolide produced by fermentation of Streptomyces natalensis, active against yeasts and molds at very low use levels.

Regulatory status follows that of pure Natamycin (E235 in the EU, GRAS in the U.S., JECFA-approved at 0.3 mg per kg body weight ADI). The NaCl carrier is regulated as a standard food ingredient.

Strategic positioning is the cheese industry specifically: cheese brine baths typically run at 18 to 23 percent salt concentration, which means Natamycin in a salt-carrier format mixes evenly without phase separation or settling that pure Natamycin powder would produce.

• Cheese brine treatment: hard cheese, semi-hard cheese, and brine-aged cheese surface mold prevention
• Natural-rind cheese surface dipping and spray applications
• Cured ham and dry-sausage brine treatments
• Pickle and fermented vegetable brine preservation
• Specialty fermented food applications requiring brine-compatible Natamycin
• Liquid food preservation systems where the salt carrier serves a dual function
• Industrial fermentation pH and salinity-tolerant preservation