PIMALAC® - (50% Natamycin (Pimaricin) - 50% Lactose)

Product description

Pimalac® is an antimycotic preservative natural substance produced by fermentation ofStreptomyces natalensis. Active substance of pimalac is natamycin (pimaricin). It contains at least 55% active natamycin. Benefits:

Pimalac® is effective against a broad list of mould, fungi, and yeast strains. It prevents all food deterioration caused by mould, fungi and yeast.
Prevents formation of toxic mycotoxins.
Improves shelf life of food products.
Has no effect on desirable culture activity in fermented products.
Does not affect the appearance, flavor, aroma, or color of food products
We also offer pure natamycin as well as blends with glucose and salt.

Packing Options:100 gr, 500 gr

Specifications

Categories	Preservatives
Sales markets	Western Europe; Eastern Europe; Middle East; Asia; Australia; North America; Africa; Central/South America
Supplied from	Türkiye
Product Applications	Bakery; Dairy; Healthy Food & Beverages
Product Certifications	Halal; Health & Safety (GMP, HAACP and equivalents); Kosher

More products from Mayasan Gida San. Ve Tic. AS

Microbial Rennet - VALIREN®

Valiren® 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. Valiren® complies with FCC recommended specifications for food grade enzymes. qq...

More info

100% Fermentation Produced Chymosin - RENMAX®

REN-MAX® fermentation produced chymosin is 100% pure chymosin produced through the controlled fermentation of Saccharomyces (Kluyveromyces) lactis.

• Provides yield improvement and less protein and fat loss through the whey during cheese making process due to its 100% chymosin content.&...

More info

Calf Rennet - REN-NA

Renna® is produced through continuous extraction and membrane column filtration process from bobby calf stomachs. The active enzymes in Renna® are chymosin and bovine pepsin. Renna® is free from microbial coagulant, swine pepsin and DNA recombinant chymosin. For this reason, it is the i...

More info

Valiren Starter Cultures

VALIREN® Starter Cultures are manufactured with selected strains to offer cheese, yoghurt, kefir and other fermented dairy products producers, controlled acidification, various flavors and texture options to obtain the best products

More info

Lactase Enzyme - Mayalact®

Mayalact® 5000/2000 is produced from Kluyveromyces lactis and it is a neutral lactase enzyme to be used for lactose free milk production.

Mayalact® 5000 AC is a premium product produced from Bifidobacterium bifidum and it is developed to be used in the productio...

More info

Valisin® - Nisin

Valisin® is an natural additive obtained by the fermentation of not genetically modified strain of Lactococcus lactis subsp. lactis. Nisin is a natural bactericide, approved by the EU additive number (number E234), active against a great number of gram positive bacteria, especially sporulate...

More info

View all our products (13)