Looks like natamycin is a natural ingredient, produced by a bacteria. So this one is okay. But not my favorite ingredient (which I might have to say is "cream". mmmm.) The EU only allows it in sausage and cheese. We Americans haven't restricted it's use as far as I have read.
http://www.dsm.com/en_US/downloads/dfs/Fact_sheet_Natamycin_v6.pdf
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