Meat manufacturers can avoid fungal spoilage thanks to DSM Food Specialties’ latest innovation Premi®Coat L. A patented formulation of Delvocid® and thickening agents, PremiCoat L is approved for use in the EU and prevents the growth of harmful mould and yeast by guaranteeing improved adhesion and even distribution of natamycin on meat products.

Natamycin is an antimycotic used in cheese and meat production and the active compound in Delvocid. It is produced from a culture of Streptomyces natalensis and acts as a highly effective inhibitor of mould and yeast on food products. However, in some applications, such as sausages, natamycin does not always cover the entire product because typical dipping or spray applications have low viscosity and do not adhere to the surface. This leaves some areas of the sausage uncovered and susceptible to mould growth. PremiCoat L contains thickening agents to improve the viscosity of the suspension and ensure improved distribution of natacymin on the whole product. This means manufacturers can avoid health risks and reduce commercial loss through fungal spoilage.

Commenting on the launch, Thomas Eiting of DSM Food Specialties, remarks: “PremiCoat L is a ground-breaking product for the meat industry. It provides greater protection against mould and yeast formation and can reduce the amount of natamycin needed. What’s more, it is ready to use in liquid or concentrate form. Each formulation can also be tailor made to meet individual manufacturing requirements.”

PremiCoat L is a key ingredient in the DSM Food Specialties range. Other successful products include Premi®Nat, an antimycotic powder treatment for dry, fermented sausage products.