NATAMYCIN COMPOSITION FOR SHREDDED CHEESE

COMPOSITION DE NATAMYCINE POUR FROMAGE RAPE

English 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.

French Abstract

L'invention porte sur une composition renfermant la natamycine ou un sel de celle-ci, et un antiagglomérant, lequel empêche l'agglomération des particules de fromage râpé lorsque la composition est ajoutée auxdites particules. On divulgue également l'utilisation de la composition dans la production de fromage râpé.

Claims

Claims
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.

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

CA 02243231 1998-07-1
-- 3
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

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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.