CA2243231A1 - Natamycin composition for shredded cheese - Google Patents
Natamycin composition for shredded cheese Download PDFInfo
- Publication number
- CA2243231A1 CA2243231A1 CA002243231A CA2243231A CA2243231A1 CA 2243231 A1 CA2243231 A1 CA 2243231A1 CA 002243231 A CA002243231 A CA 002243231A CA 2243231 A CA2243231 A CA 2243231A CA 2243231 A1 CA2243231 A1 CA 2243231A1
- Authority
- CA
- Canada
- Prior art keywords
- natamycin
- cheese
- shredded cheese
- shredded
- composition
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Abandoned
Links
- 235000013351 cheese Nutrition 0.000 title claims abstract description 60
- 229960003255 natamycin Drugs 0.000 title claims abstract description 51
- 235000010298 natamycin Nutrition 0.000 title claims abstract description 49
- 239000004311 natamycin Substances 0.000 title claims abstract description 49
- 239000000203 mixture Substances 0.000 title claims abstract description 46
- NCXMLFZGDNKEPB-FFPOYIOWSA-N natamycin Chemical compound O[C@H]1[C@@H](N)[C@H](O)[C@@H](C)O[C@H]1O[C@H]1/C=C/C=C/C=C/C=C/C[C@@H](C)OC(=O)/C=C/[C@H]2O[C@@H]2C[C@H](O)C[C@](O)(C[C@H](O)[C@H]2C(O)=O)O[C@H]2C1 NCXMLFZGDNKEPB-FFPOYIOWSA-N 0.000 title claims description 57
- 239000003795 chemical substances by application Substances 0.000 claims abstract description 18
- 239000002245 particle Substances 0.000 claims abstract description 11
- 238000004519 manufacturing process Methods 0.000 claims abstract description 8
- 150000003839 salts Chemical class 0.000 claims abstract description 6
- 238000002156 mixing Methods 0.000 claims description 9
- 238000000034 method Methods 0.000 claims description 7
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 6
- 239000001913 cellulose Substances 0.000 description 18
- 238000009472 formulation Methods 0.000 description 18
- 239000000725 suspension Substances 0.000 description 16
- 235000010980 cellulose Nutrition 0.000 description 13
- 229920002678 cellulose Polymers 0.000 description 13
- 230000002538 fungal effect Effects 0.000 description 11
- 239000000843 powder Substances 0.000 description 9
- UFHFLCQGNIYNRP-UHFFFAOYSA-N Hydrogen Chemical compound [H][H] UFHFLCQGNIYNRP-UHFFFAOYSA-N 0.000 description 6
- 238000005507 spraying Methods 0.000 description 6
- 235000013305 food Nutrition 0.000 description 5
- 235000019814 powdered cellulose Nutrition 0.000 description 5
- 229920003124 powdered cellulose Polymers 0.000 description 5
- 239000001692 EU approved anti-caking agent Substances 0.000 description 4
- 238000002360 preparation method Methods 0.000 description 4
- 230000002265 prevention Effects 0.000 description 4
- 235000006770 Malva sylvestris Nutrition 0.000 description 3
- 231100000678 Mycotoxin Toxicity 0.000 description 3
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 description 3
- 239000002636 mycotoxin Substances 0.000 description 3
- 235000013580 sausages Nutrition 0.000 description 3
- 238000004062 sedimentation Methods 0.000 description 3
- 239000007921 spray Substances 0.000 description 3
- 238000003756 stirring Methods 0.000 description 3
- 241000233866 Fungi Species 0.000 description 2
- 240000002129 Malva sylvestris Species 0.000 description 2
- 229920000168 Microcrystalline cellulose Polymers 0.000 description 2
- NCXMLFZGDNKEPB-UHFFFAOYSA-N Pimaricin Natural products OC1C(N)C(O)C(C)OC1OC1C=CC=CC=CC=CCC(C)OC(=O)C=CC2OC2CC(O)CC(O)(CC(O)C2C(O)=O)OC2C1 NCXMLFZGDNKEPB-UHFFFAOYSA-N 0.000 description 2
- 159000000007 calcium salts Chemical class 0.000 description 2
- 150000001875 compounds Chemical class 0.000 description 2
- 238000009826 distribution Methods 0.000 description 2
- 238000011534 incubation Methods 0.000 description 2
- 239000007788 liquid Substances 0.000 description 2
- 239000008108 microcrystalline cellulose Substances 0.000 description 2
- 235000019813 microcrystalline cellulose Nutrition 0.000 description 2
- -1 the calcium salt Chemical compound 0.000 description 1
- CHHHXKFHOYLYRE-UHFFFAOYSA-M 2,4-Hexadienoic acid, potassium salt (1:1), (2E,4E)- Chemical compound [K+].CC=CC=CC([O-])=O CHHHXKFHOYLYRE-UHFFFAOYSA-M 0.000 description 1
- 239000005995 Aluminium silicate Substances 0.000 description 1
- 241000283690 Bos taurus Species 0.000 description 1
- 235000019542 Cured Meats Nutrition 0.000 description 1
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 description 1
- GUBGYTABKSRVRQ-QKKXKWKRSA-N Lactose Natural products OC[C@H]1O[C@@H](O[C@H]2[C@H](O)[C@@H](O)C(O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@H]1O GUBGYTABKSRVRQ-QKKXKWKRSA-N 0.000 description 1
- 244000038561 Modiola caroliniana Species 0.000 description 1
- 229910019142 PO4 Inorganic materials 0.000 description 1
- 229920000388 Polyphosphate Polymers 0.000 description 1
- 239000004111 Potassium silicate Substances 0.000 description 1
- 240000004808 Saccharomyces cerevisiae Species 0.000 description 1
- KEAYESYHFKHZAL-UHFFFAOYSA-N Sodium Chemical compound [Na] KEAYESYHFKHZAL-UHFFFAOYSA-N 0.000 description 1
- 239000004115 Sodium Silicate Substances 0.000 description 1
- PGTXKIZLOWULDJ-UHFFFAOYSA-N [Mg].[Zn] Chemical compound [Mg].[Zn] PGTXKIZLOWULDJ-UHFFFAOYSA-N 0.000 description 1
- 235000012211 aluminium silicate Nutrition 0.000 description 1
- 239000007864 aqueous solution Substances 0.000 description 1
- 239000007900 aqueous suspension Substances 0.000 description 1
- 230000001580 bacterial effect Effects 0.000 description 1
- 239000011248 coating agent Substances 0.000 description 1
- 238000000576 coating method Methods 0.000 description 1
- 238000011109 contamination Methods 0.000 description 1
- 235000013365 dairy product Nutrition 0.000 description 1
- 238000007598 dipping method Methods 0.000 description 1
- 239000004815 dispersion polymer Substances 0.000 description 1
- 238000001035 drying Methods 0.000 description 1
- 230000007613 environmental effect Effects 0.000 description 1
- 238000011049 filling Methods 0.000 description 1
- 239000013020 final formulation Substances 0.000 description 1
- 230000000855 fungicidal effect Effects 0.000 description 1
- 239000000417 fungicide Substances 0.000 description 1
- NLYAJNPCOHFWQQ-UHFFFAOYSA-N kaolin Chemical compound O.O.O=[Al]O[Si](=O)O[Si](=O)O[Al]=O NLYAJNPCOHFWQQ-UHFFFAOYSA-N 0.000 description 1
- 239000008101 lactose Substances 0.000 description 1
- ZLNQQNXFFQJAID-UHFFFAOYSA-L magnesium carbonate Chemical compound [Mg+2].[O-]C([O-])=O ZLNQQNXFFQJAID-UHFFFAOYSA-L 0.000 description 1
- 239000001095 magnesium carbonate Substances 0.000 description 1
- 235000014380 magnesium carbonate Nutrition 0.000 description 1
- 229910000021 magnesium carbonate Inorganic materials 0.000 description 1
- 239000000395 magnesium oxide Substances 0.000 description 1
- 235000012245 magnesium oxide Nutrition 0.000 description 1
- 229960000869 magnesium oxide Drugs 0.000 description 1
- CPLXHLVBOLITMK-UHFFFAOYSA-N magnesium oxide Inorganic materials [Mg]=O CPLXHLVBOLITMK-UHFFFAOYSA-N 0.000 description 1
- 239000000391 magnesium silicate Substances 0.000 description 1
- 229960002366 magnesium silicate Drugs 0.000 description 1
- 229910052919 magnesium silicate Inorganic materials 0.000 description 1
- 235000019792 magnesium silicate Nutrition 0.000 description 1
- AXZKOIWUVFPNLO-UHFFFAOYSA-N magnesium;oxygen(2-) Chemical compound [O-2].[Mg+2] AXZKOIWUVFPNLO-UHFFFAOYSA-N 0.000 description 1
- 230000000813 microbial effect Effects 0.000 description 1
- 239000003595 mist Substances 0.000 description 1
- 235000021317 phosphate Nutrition 0.000 description 1
- 150000003013 phosphoric acid derivatives Chemical class 0.000 description 1
- 235000013550 pizza Nutrition 0.000 description 1
- 239000001205 polyphosphate Substances 0.000 description 1
- 235000011176 polyphosphates Nutrition 0.000 description 1
- 239000011591 potassium Substances 0.000 description 1
- 229910052700 potassium Inorganic materials 0.000 description 1
- 235000007686 potassium Nutrition 0.000 description 1
- BWHMMNNQKKPAPP-UHFFFAOYSA-L potassium carbonate Substances [K+].[K+].[O-]C([O-])=O BWHMMNNQKKPAPP-UHFFFAOYSA-L 0.000 description 1
- 229910000027 potassium carbonate Inorganic materials 0.000 description 1
- 235000019353 potassium silicate Nutrition 0.000 description 1
- 235000010241 potassium sorbate Nutrition 0.000 description 1
- 239000004302 potassium sorbate Substances 0.000 description 1
- 229940069338 potassium sorbate Drugs 0.000 description 1
- 239000011734 sodium Substances 0.000 description 1
- 229910052708 sodium Inorganic materials 0.000 description 1
- 235000019794 sodium silicate Nutrition 0.000 description 1
- 241000894007 species Species 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 239000000758 substrate Substances 0.000 description 1
- 239000000454 talc Substances 0.000 description 1
- 229910052623 talc Inorganic materials 0.000 description 1
- 235000012222 talc Nutrition 0.000 description 1
- 239000008399 tap water Substances 0.000 description 1
- 235000020679 tap water Nutrition 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVATION OF FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES; CHEMICAL RIPENING OF FRUIT OR VEGETABLES
- A23B11/00—Preservation of milk or dairy products
- A23B11/60—Preservation of cheese or cheese preparations
- A23B11/65—Preservation of cheese or cheese preparations by addition of preservatives
- A23B11/67—Preservation of cheese or cheese preparations by addition of preservatives of antibiotics
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING OR TREATMENT THEREOF
- A23C19/00—Cheese; Cheese preparations; Making thereof
- A23C19/06—Treating cheese curd after whey separation; Products obtained thereby
- A23C19/086—Cheese powder; Dried cheese preparations
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Dairy Products (AREA)
- Pharmaceuticals Containing Other Organic And Inorganic Compounds (AREA)
- Agricultural Chemicals And Associated Chemicals (AREA)
Abstract
A composition is disclosed which comprises - natamycin or a salt thereof; and - an anti-caking agent whereby the anti-caking agent prevents caking of shredded cheese particles when the composition is added to shredded cheese particles. Moreover, the use of the composition in shredded cheese production is disclosed.
Description
CA 02243231 1998-07-1~
NATAMYCIN COMPOSITION FOR S~nnED CHEESE
s The present invention relates to a novel natamycin composition and its use in shredded cheese preparation.
The prevention of mould growth is an important topic to the food industry. Fungal spoilage can lead to serious economic losses. Some foods can be considered as a good substrate for fungal growth. Cheese is an examples of such a product. Apart from the negative appearance of fungal growth on cheese, fungal spoilage is also a health risk. Some mould species which grow on food products, such as cheese, can ~s produce mycotoxins [J.C. Frisvad & U. Thane; "Mycotoxin production by food-borne fungi" in Introduction to food-borne fungi, 4th edn, (ed. R.A. Samson et al.), 251-260, (1995)]. Mycotoxins can penetrate into the food. Therefore superficial removal of moulds gives no guarantee of safety 20 to the consumer.
For more than 30 years natamycin has been used to prevent fungal growth on cheeses and sausages. Natamycin is on the market under the brand name of Delvocid~, a powder composition containing 50% (w/w) of natamycin.
2s Cheeses and sausages can be treated by dipping or spraying with a suspension of natamycin in water [C.B.G.
Daamen & G. van den Berg "Prevention of mould growth on cheese by means of natamycin" Voedingsmiddelentechnologie, 18 (2), 26-29, (1985); H.A. Morris & H.B. Castberg "Control 30 of surface growth on Blue cheese using pimaricin" Cultured Dairy Products Journal, 15 (2), 21-23, (1980); P. Baldini, F. Palmia, R.G. Raczynski, M. Campanini, "Use of pimaricin for preventing mould growth on Italian cured meat products"
Industria Conserve, 54 (4), 305-307, (1979); R.A. Holley, 3s "Prevention of surface mould growth on Italian dry sausage by natamycin and potassium sorbate" Applied and Environmental Microbiology, 41 (2), 422-429, (1981)].
CA 02243231 1998-07-1~
Natamycin can also be added to the polymer dispersion that is applied to the cheese rind as a coating [C.B.G.
Daamen & G. van den Berg "Prevention of mould growth on cheese by means of natamycin" Voedingsmiddelentechnologie, 5 18 (2), 26-29, (1985)].
A cheese product, which is very sensitive to fungal spoilage, is shredded cheese. The production process of shredded cheese is as follows: cheese, e.g. Mozzarella, pizza cheese or Cheddar is shredded and conveyed to a o revolving tumbler. An anti-caking agent, mostly cellulose (microcrystalline or powdered) is metered onto the cheese in the first part of the tumbler. At the end of the tumbler a suspension of natamycin (e.g. Delvocid~) is sprayed onto the shredded cheese. The spray nozzles deliver a fine spray or ~5 mist of the fungicide onto the cheese. Finally the cheese empties onto a conveyor to be transported to the filling equipment.
The natamycin suspension is prepared by mixing Delvocid~ and water, mostly at the ratio of 2-4 grams of 20 Delvocid~ to 1 litre of water. The suspension is stored in a liquid container. To prevent sedimentation of the suspension a small amount of the suspension, which is pumped under pressure to the spray nozzles, is recirculated to the liquid container via a jet agitator. Alternatively to prevent 25 sedimentation a stirring device can be used.
To prevent fungal growth on shredded cheese it is desirable to have a concentration of 3-20 ppm of natamycin, preferably 4-10 ppm of natamycin, on the cheese. Mostly approximately 6 litres of Delvocid~ suspension is sprayed 30 onto 1000 kg of cheese. Mostly this treatment is effective to prevent fungal spoilage.
Up to now it was thought that spraying natamycin onto the cheese was the best way to obtain a homogeneous dis-tribution of natamycin on the shredded cheese. The anti-35 caking agent, e.g. cellulose, has to be added first to theshredded cheese and subsequently the natamycin, because cellulose forms a film around the cheese particles which prevents caking of the shredded cheese. The natamycin suspension which is then added during the production process and will attach to the cellulose layer which has been formed around the cheese particles where fungal spoilage can be expected. This production process prevents both caking of the cheese particles and fungal growth on the shredded s cheese.
The object of the present invention is to provide a chemically, physically and microbial stable formulation containing natamycin and an anti-caking agent, preferably o microcrystalline or powdered cellulose. Preferably the formulation is in dry form containing not more than 10% w/w of water, preferably less than 5 and more preferably less than 2% w/w of water. The powder formulation is ready-to-use. The new formulation replaces both the cellulose powder composition and the aqueous natamycin suspension.
Unexpectedly it has been found that a powder formulation containing natamycin and an anti-caking agent, in particular cellulose, can be prepared, which is effective in preventing fungal spoilage of shredded cheese. With said 20 new formulation a good distribution of the natamycin through the shredded cheese is achieved. The new composition is effective for combatting moulds and yeasts on shredded cheese. Therefore, the present invention discloses a composition containing 2s - natamycin or a salt thereof; and - an anti-caking agent whereby the anti-caking agent prevents caking of shredded cheese particles when the composition is added to shredded cheese particles.
The new formulation is of great convenience for the producers of shredded cheese. Equipment for the preparation and storage of the aqueous natamycin suspension is not necessary any more. Equipment for preventing sedimentation of the natamycin suspension, e.g. a stirring device or a 35 recirculation system, is not needed. Furthermore aqueous suspensions of natamycin are chemically less stable and are susceptible to undesirable bacterial contamination.
The present invention provides a powder formulation containing natamycin and an anti-caking agent. Also salts of CA 02243231 1998-07-1~
natamycin, e.g. the calcium salt, may be used. The formulation may also contain components, which are already present ln a natamycin preparation. For example, when Delvocid-Instant~ or Natamax~ is used as a source of natamy-s cin, lactose will also be present in the final composition.The amount of natamycin in the powder composition may be up to 2% (w/w). Preferably the amount of natamycin is between 0.02 and 0.5% (w/w).
Any anti-caking agent which is known in the art or any o combination of anti-caking agents may be used. Examples of suitable anti-caking agents are microcrystalline or powdered cellulose, sodium-, potassium-, zinc- and magnesium sili-cate, silicium-dioxyde, talc, potassium and magnesium carbonate, magnesiumoxide, kaolin, phosphates (di, tri and S poly phosphates including sodium, potassium and calcium salts).
For shredded cheese application preferred anti-caking agents are those which have oil absorbing properties. The oil absorbing properties of such anti-caking agents result 20 in a substantial reduction of surface oil. In shredded cheese production the surface oil causes cheese particles sticking together. An example of such an anti-caking agent is cellulose. The invention also includes products containing cellulose, such as the commercial cellulose 2s compositions Keycel~ or FloAm~.
- The new powder composition may be prepared by mixing natamycin with the anti-caking agent, e.g. cellulose.
All equipment known in the art can be used for the preparation of said composition. Examples of such equipment are a tumbler or convective mixer.
The new powder composition can also be prepared by spraying a natamycin suspension on the anti-caking agent, e.g. using a convective or intensive mixer or in a fluidized-bed.
3s - Alternatively the new powder composition can be produced in such a way that a complex between the anti-caking agent and natamycin is formed, e.g. by linking the compounds together. This can be achieved by dissolving both natamycin and cellulose in an CA 0224323l l998-07-l~
aqueous solution by increasing the pH using well known methods. After the compounds are dissolved the pH is neutralised using well known methods. The complex can be isolated using well known drying methods.
s - Of course the natamycin~ can also be added at any suitable step in the production process of the anti-caking agent.
Compositions of the invention may be used for the o treatment of food, feed and agricultural products by methods known perse. The new compositions are particularly suitable for the treatment of shredded cheese.
The new formulation can be handled and applied the same way as the anti-caking agent, mostly cellulose, is 5 applied now.
Example 1 Formulation A is prepared by mixing natamycin with powdered cellulose in a two steps mixing procedure.
20 The premix is prepared by mixing 110 gram of natamycin with 1890 gram of Keycel~ 200-CT (powdered cellulose) during 30 minutes in a Nauta DBY 10 mixer.
The final formulation is made by mixing 40 gram of the premix with 1960 gram of Keycel~ 200-CT during 30 minutes in 2s the Nauta DBY-10 mixer which results in a powder composition (A) with a natamycin concentration of 0.1% (w/w).
Example 2 Formulation B is prepared by spraying 2% (w/w) of a 30 10% (w/w) Delvocid~ suspension into powdered cellulose.
The Delvocid~ suspension is prepared by adding 15 gram of Delvocid~ to 135 gram of tap water under continuous stirring. This suspension is sprayed into a 50 litre Lodige mixer, loaded with 7350 gram of Keycel~ 200-CT, in 10 3s minutes and under continues mixing. After spraying, another 5 minutes of mixing is sufficient to produce formulation B
with a natamycin concentration of 0.1% (w/w).
Example 3 CA 02243231 1998-07-1~
The formulations (A and B) described in example 1 and 2 were tested by adding 1% (w/w) of the formulation to 100 gram of shredded Mozzarella cheese.
As a control (C) the well-known procedure used in s cheese industry was executed: adding 1% cellulose to shredded cheese and spraying 0.8% (w/w) of a 0.25% Delvocid~
suspension to the mixture.
As a control (D) a shredded cheese sample was treated with only cellulose (without natamycin) in the same concentration as the other formulations.
In all cases the formulations were mixed well through the shredded cheese.
In all treated samples the natamycin was homogeneously distributed through the shredded cheese. In all samples the 15 concentration of natamycin was 10 ppm.
After 7 days of incubation in t~e refrigerator (6-10 degrees C) on the cheeses sample which was not treated with natamycin (D) visible mould growth was observed. On the shredded cheese samples treated with formulations A, B and C
20 no visible mould growth was observed after 21 days of incubation.
NATAMYCIN COMPOSITION FOR S~nnED CHEESE
s The present invention relates to a novel natamycin composition and its use in shredded cheese preparation.
The prevention of mould growth is an important topic to the food industry. Fungal spoilage can lead to serious economic losses. Some foods can be considered as a good substrate for fungal growth. Cheese is an examples of such a product. Apart from the negative appearance of fungal growth on cheese, fungal spoilage is also a health risk. Some mould species which grow on food products, such as cheese, can ~s produce mycotoxins [J.C. Frisvad & U. Thane; "Mycotoxin production by food-borne fungi" in Introduction to food-borne fungi, 4th edn, (ed. R.A. Samson et al.), 251-260, (1995)]. Mycotoxins can penetrate into the food. Therefore superficial removal of moulds gives no guarantee of safety 20 to the consumer.
For more than 30 years natamycin has been used to prevent fungal growth on cheeses and sausages. Natamycin is on the market under the brand name of Delvocid~, a powder composition containing 50% (w/w) of natamycin.
2s Cheeses and sausages can be treated by dipping or spraying with a suspension of natamycin in water [C.B.G.
Daamen & G. van den Berg "Prevention of mould growth on cheese by means of natamycin" Voedingsmiddelentechnologie, 18 (2), 26-29, (1985); H.A. Morris & H.B. Castberg "Control 30 of surface growth on Blue cheese using pimaricin" Cultured Dairy Products Journal, 15 (2), 21-23, (1980); P. Baldini, F. Palmia, R.G. Raczynski, M. Campanini, "Use of pimaricin for preventing mould growth on Italian cured meat products"
Industria Conserve, 54 (4), 305-307, (1979); R.A. Holley, 3s "Prevention of surface mould growth on Italian dry sausage by natamycin and potassium sorbate" Applied and Environmental Microbiology, 41 (2), 422-429, (1981)].
CA 02243231 1998-07-1~
Natamycin can also be added to the polymer dispersion that is applied to the cheese rind as a coating [C.B.G.
Daamen & G. van den Berg "Prevention of mould growth on cheese by means of natamycin" Voedingsmiddelentechnologie, 5 18 (2), 26-29, (1985)].
A cheese product, which is very sensitive to fungal spoilage, is shredded cheese. The production process of shredded cheese is as follows: cheese, e.g. Mozzarella, pizza cheese or Cheddar is shredded and conveyed to a o revolving tumbler. An anti-caking agent, mostly cellulose (microcrystalline or powdered) is metered onto the cheese in the first part of the tumbler. At the end of the tumbler a suspension of natamycin (e.g. Delvocid~) is sprayed onto the shredded cheese. The spray nozzles deliver a fine spray or ~5 mist of the fungicide onto the cheese. Finally the cheese empties onto a conveyor to be transported to the filling equipment.
The natamycin suspension is prepared by mixing Delvocid~ and water, mostly at the ratio of 2-4 grams of 20 Delvocid~ to 1 litre of water. The suspension is stored in a liquid container. To prevent sedimentation of the suspension a small amount of the suspension, which is pumped under pressure to the spray nozzles, is recirculated to the liquid container via a jet agitator. Alternatively to prevent 25 sedimentation a stirring device can be used.
To prevent fungal growth on shredded cheese it is desirable to have a concentration of 3-20 ppm of natamycin, preferably 4-10 ppm of natamycin, on the cheese. Mostly approximately 6 litres of Delvocid~ suspension is sprayed 30 onto 1000 kg of cheese. Mostly this treatment is effective to prevent fungal spoilage.
Up to now it was thought that spraying natamycin onto the cheese was the best way to obtain a homogeneous dis-tribution of natamycin on the shredded cheese. The anti-35 caking agent, e.g. cellulose, has to be added first to theshredded cheese and subsequently the natamycin, because cellulose forms a film around the cheese particles which prevents caking of the shredded cheese. The natamycin suspension which is then added during the production process and will attach to the cellulose layer which has been formed around the cheese particles where fungal spoilage can be expected. This production process prevents both caking of the cheese particles and fungal growth on the shredded s cheese.
The object of the present invention is to provide a chemically, physically and microbial stable formulation containing natamycin and an anti-caking agent, preferably o microcrystalline or powdered cellulose. Preferably the formulation is in dry form containing not more than 10% w/w of water, preferably less than 5 and more preferably less than 2% w/w of water. The powder formulation is ready-to-use. The new formulation replaces both the cellulose powder composition and the aqueous natamycin suspension.
Unexpectedly it has been found that a powder formulation containing natamycin and an anti-caking agent, in particular cellulose, can be prepared, which is effective in preventing fungal spoilage of shredded cheese. With said 20 new formulation a good distribution of the natamycin through the shredded cheese is achieved. The new composition is effective for combatting moulds and yeasts on shredded cheese. Therefore, the present invention discloses a composition containing 2s - natamycin or a salt thereof; and - an anti-caking agent whereby the anti-caking agent prevents caking of shredded cheese particles when the composition is added to shredded cheese particles.
The new formulation is of great convenience for the producers of shredded cheese. Equipment for the preparation and storage of the aqueous natamycin suspension is not necessary any more. Equipment for preventing sedimentation of the natamycin suspension, e.g. a stirring device or a 35 recirculation system, is not needed. Furthermore aqueous suspensions of natamycin are chemically less stable and are susceptible to undesirable bacterial contamination.
The present invention provides a powder formulation containing natamycin and an anti-caking agent. Also salts of CA 02243231 1998-07-1~
natamycin, e.g. the calcium salt, may be used. The formulation may also contain components, which are already present ln a natamycin preparation. For example, when Delvocid-Instant~ or Natamax~ is used as a source of natamy-s cin, lactose will also be present in the final composition.The amount of natamycin in the powder composition may be up to 2% (w/w). Preferably the amount of natamycin is between 0.02 and 0.5% (w/w).
Any anti-caking agent which is known in the art or any o combination of anti-caking agents may be used. Examples of suitable anti-caking agents are microcrystalline or powdered cellulose, sodium-, potassium-, zinc- and magnesium sili-cate, silicium-dioxyde, talc, potassium and magnesium carbonate, magnesiumoxide, kaolin, phosphates (di, tri and S poly phosphates including sodium, potassium and calcium salts).
For shredded cheese application preferred anti-caking agents are those which have oil absorbing properties. The oil absorbing properties of such anti-caking agents result 20 in a substantial reduction of surface oil. In shredded cheese production the surface oil causes cheese particles sticking together. An example of such an anti-caking agent is cellulose. The invention also includes products containing cellulose, such as the commercial cellulose 2s compositions Keycel~ or FloAm~.
- The new powder composition may be prepared by mixing natamycin with the anti-caking agent, e.g. cellulose.
All equipment known in the art can be used for the preparation of said composition. Examples of such equipment are a tumbler or convective mixer.
The new powder composition can also be prepared by spraying a natamycin suspension on the anti-caking agent, e.g. using a convective or intensive mixer or in a fluidized-bed.
3s - Alternatively the new powder composition can be produced in such a way that a complex between the anti-caking agent and natamycin is formed, e.g. by linking the compounds together. This can be achieved by dissolving both natamycin and cellulose in an CA 0224323l l998-07-l~
aqueous solution by increasing the pH using well known methods. After the compounds are dissolved the pH is neutralised using well known methods. The complex can be isolated using well known drying methods.
s - Of course the natamycin~ can also be added at any suitable step in the production process of the anti-caking agent.
Compositions of the invention may be used for the o treatment of food, feed and agricultural products by methods known perse. The new compositions are particularly suitable for the treatment of shredded cheese.
The new formulation can be handled and applied the same way as the anti-caking agent, mostly cellulose, is 5 applied now.
Example 1 Formulation A is prepared by mixing natamycin with powdered cellulose in a two steps mixing procedure.
20 The premix is prepared by mixing 110 gram of natamycin with 1890 gram of Keycel~ 200-CT (powdered cellulose) during 30 minutes in a Nauta DBY 10 mixer.
The final formulation is made by mixing 40 gram of the premix with 1960 gram of Keycel~ 200-CT during 30 minutes in 2s the Nauta DBY-10 mixer which results in a powder composition (A) with a natamycin concentration of 0.1% (w/w).
Example 2 Formulation B is prepared by spraying 2% (w/w) of a 30 10% (w/w) Delvocid~ suspension into powdered cellulose.
The Delvocid~ suspension is prepared by adding 15 gram of Delvocid~ to 135 gram of tap water under continuous stirring. This suspension is sprayed into a 50 litre Lodige mixer, loaded with 7350 gram of Keycel~ 200-CT, in 10 3s minutes and under continues mixing. After spraying, another 5 minutes of mixing is sufficient to produce formulation B
with a natamycin concentration of 0.1% (w/w).
Example 3 CA 02243231 1998-07-1~
The formulations (A and B) described in example 1 and 2 were tested by adding 1% (w/w) of the formulation to 100 gram of shredded Mozzarella cheese.
As a control (C) the well-known procedure used in s cheese industry was executed: adding 1% cellulose to shredded cheese and spraying 0.8% (w/w) of a 0.25% Delvocid~
suspension to the mixture.
As a control (D) a shredded cheese sample was treated with only cellulose (without natamycin) in the same concentration as the other formulations.
In all cases the formulations were mixed well through the shredded cheese.
In all treated samples the natamycin was homogeneously distributed through the shredded cheese. In all samples the 15 concentration of natamycin was 10 ppm.
After 7 days of incubation in t~e refrigerator (6-10 degrees C) on the cheeses sample which was not treated with natamycin (D) visible mould growth was observed. On the shredded cheese samples treated with formulations A, B and C
20 no visible mould growth was observed after 21 days of incubation.
Claims (6)
1. A composition containing - natamycin or a salt thereof; and - an anti-caking agent whereby the anti-caking agent prevents caking of shredded cheese particles when the composition is added to shredded cheese particles.
2. A composition according to claim 1, which comprises less than 10% w/w of water.
3. A composition according to claim 1 or 2 comprises 0.02 to 2% w/w of natamycin or a salt thereof.
4. A process for the production of shredded cheese, which comprises - shredding cheese; and - mixing the formed shredded cheese particles with a composition according to claims 1 to 3.
5. A process according to claim 4 whereby 3-20 ppm of natamycin or a salt thereof is added to shredded cheese.
6. Use of a composition according to claim 1 to 3 to prevent mould growth on shredded cheese.
Applications Claiming Priority (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| EP97202151.3 | 1997-07-18 | ||
| EP97202151 | 1997-07-18 |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CA2243231A1 true CA2243231A1 (en) | 1999-01-18 |
Family
ID=8228538
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CA002243231A Abandoned CA2243231A1 (en) | 1997-07-18 | 1998-07-15 | Natamycin composition for shredded cheese |
Country Status (3)
| Country | Link |
|---|---|
| AU (1) | AU734084B2 (en) |
| CA (1) | CA2243231A1 (en) |
| NZ (1) | NZ331023A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| EP1174039A3 (en) * | 2000-07-18 | 2002-05-08 | Kraft Foods Holdings, Inc. | Improved shredded cheese |
| WO2007039572A1 (en) * | 2005-10-04 | 2007-04-12 | Dsm Ip Assets B.V. | Improved anti-fungal composition |
Families Citing this family (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| MXPA04006110A (en) * | 2001-12-21 | 2004-11-01 | Dsm Ip Assets Bv | IMPROVED METHOD FOR TREATMENT OF FOOD, BALANCED FOOD OR AGRICULTURAL PRODUCTS WITH AN ANTIFUNGIC POLYENIC COMPOUND. |
| WO2004014158A2 (en) * | 2002-08-06 | 2004-02-19 | Dsm Ip Assets B.V. | Method for the covering of food with polyene antifungal compositions |
| WO2005120260A1 (en) | 2004-06-10 | 2005-12-22 | Dsm Ip Assets B.V. | Automated treatment of shredded cheese with a polyene antifungal compound |
| SE537668C2 (en) * | 2013-04-26 | 2015-09-29 | Stora Enso Oyj | Process for treating a food product with a solution comprising a nanofibrillated polysaccharide and mono-treated product |
-
1998
- 1998-07-15 CA CA002243231A patent/CA2243231A1/en not_active Abandoned
- 1998-07-17 NZ NZ331023A patent/NZ331023A/en not_active IP Right Cessation
- 1998-07-17 AU AU76285/98A patent/AU734084B2/en not_active Ceased
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| EP1174039A3 (en) * | 2000-07-18 | 2002-05-08 | Kraft Foods Holdings, Inc. | Improved shredded cheese |
| WO2007039572A1 (en) * | 2005-10-04 | 2007-04-12 | Dsm Ip Assets B.V. | Improved anti-fungal composition |
| EP2260706A3 (en) * | 2005-10-04 | 2011-05-04 | DSM IP Assets B.V. | Improved anti-fungal composition |
| US8187844B2 (en) | 2005-10-04 | 2012-05-29 | Dsm Ip Assets B.V. | Anti-fungal composition |
| US8536144B2 (en) | 2005-10-04 | 2013-09-17 | Dsm Ip Assets B.V. | Anti-fungal composition |
Also Published As
| Publication number | Publication date |
|---|---|
| AU7628598A (en) | 1999-01-28 |
| NZ331023A (en) | 1999-01-28 |
| AU734084B2 (en) | 2001-05-31 |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| EEER | Examination request | ||
| FZDE | Discontinued | ||
| FZDE | Discontinued |
Effective date: 20080715 |