J. Delves-Broughton, Danisco UK Ltd, UK
L. Steenson, C. Dorko, J. Erdmann, S. Mallory, F. Norbury and B. Thompson, Danisco USA Inc., USA
This chapter describes the use of natamycin preparations applied as a post-baking spray to the surface of baked goods as means of preservation, delaying or preventing the growth of surface mold. The physical and chemical properties of natamycin and its use and safety as a food preservative, and the problem of mold spoilage are reviewed. Natamycin trials carried out with bread loaves and information on the selection and design of suitable spraying systems that can be used in a bakery are presented.