Commonly, natamycin is used to preserve sausages and cheeses. Natamycin is derived from a Streptomyces natalensis culture. It is used in powder and crystal form.

The common method cause dust and stickiness, but new method, which also overcome this problem, was developed by DSM. The name of the liquid is Delvocid L. It contains 10 per cent natamycin. It can be applied either by dipping the finished products in an immersion bath or by spray suspension, with a dosage of between 0.5to 2.5 per cent.

DSM specialist claims some advantages about the Delvocid L. These are;

• New liquid prevents yeast and mould growth.
• It is easier to use and help bring cost savings. Because, with exact dose, small amounts are used.
• It resolves dust and stickiness problems,
• The working environment is safer and cleaner, because Delvocid L. doesn’t cause dust formation.
• Applying of Delvocid L. takes less time.
• The liquid has very light color so manufacturer see if the liquid is covered completely.
• Delvocid L. is said to bring eight months shelf life to sausage products and the blocks of cheese.
• It fits the trends towards natural preservatives.

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