A powder preparation with 50% minimum of the active ingredient, Natamycin (also known as Pimaricin E235), that inhibits moulds and yeasts growth preventing the development of fungal toxins. It does not interfere with the natural process of ageing cheese and curing meat, as it does not attack the activity of bacteria.
SPORACIP does not alter the organoleptic properties of the treated product.
During the post-salting stage it can be employed in aqueous suspension, but it requires careful and regular blending in order to avoid precipitation of the insoluble active ingredient.
Dissolve SPORACIP in water in pre-determined ratio, and immerse the dry cheese/cured meat in the aqueous suspension for a few seconds after the salting stage. The dissolved concentrate requires careful and regular blending in order to avoid precipitation of the insoluble active ingredient.
SPORACIP jars must be kept carefully screwed in and stored in a cool, dry place away from any source of heat. SPORACIP’s shelf life is two years from production date in hermetically sealed containers.
Available in 100 g – 500 g jars