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We focus on and excel at offering comprehensive solutions for such products as food preservatives, food thickeners, food enzymes, texture enhancers, cosmetic moisturizers and film-formers, expicients for drug deilvery system etc. To cater to the special needs of our customers, our lab which is supported by 5 doctors and 12 masters works out customized formula and solutions. 


We are certified by ISO, HALAL, KOSHER, COSMOS and BRC. Till the year of 2025, we’ve harvested the trust of our customers from more than 60 countries and seen our products and solutions applied in food, cosmetic, pharmaceutical and agricultural industries around the globe. 


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Application of Natamycin in Antiseptic Preservation of Baked Products
Source. | Author. GWB | Published Time. 2026-04-01 | 18 Hits | 🔊 Click to read aloud ❚❚ ▶ | Share:
Natamycin is a natural antifungal compound produced by microbial fermentation, which can strongly inhibit the growth of molds and yeasts without affecting bacteria or dough fermentation systems. Due to its poor thermal stability, it is unsuitable for addition into dough before baking, and surface spraying after baking is the most reasonable and effective application method.

Mold contamination is one of the most common quality problems in baked goods, especially bread and pastries, which are highly susceptible to fungal spoilage during cooling, storage and retailing. This not only shortens the shelf life of products but also affects food safety and consumer acceptance. As a natural, highly effective antifungal agent, natamycin (E235) has been widely used in the baking industry for surface antisepsis and preservation.


Natamycin is a natural antifungal compound produced by microbial fermentation, which can strongly inhibit the growth of molds and yeasts without affecting bacteria or dough fermentation systems. Due to its poor thermal stability, it is unsuitable for addition into dough before baking, and surface spraying after baking is the most reasonable and effective application method.


In industrial baking production, the standard post‑processing procedure is to spray a natamycin alcohol suspension evenly onto the surface of freshly baked bread after cooling and before packaging. This operation is usually completed with professional spraying equipment, such as spraying systems to ensure uniform coverage and stable dosage.


After spraying, natamycin forms a thin protective layer on the surface of baked goods, which can effectively block mold contamination and significantly prolong the shelf life of products under normal storage conditions.


Compared with traditional preservatives, natamycin has obvious advantages: it acts on the surface only, does not penetrate into the interior, does not change the flavor, texture and sensory characteristics of baked goods, and is effective at low concentrations. It is widely used in bread, cakes, pastries and other products, and has become one of the important technical means to control mold and maintain freshness in modern baking production.


In summary, spraying natamycin suspension on the surface of baked products is a safe, efficient and practical antiseptic technology, which can effectively solve the problem of mold contamination, stabilize product quality and extend shelf life, and has important application value in the baking industry.


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