Anti-Fungal Composition

Abstract

The present invention relates to an improved anti-fungal composition, to a process for preparing it and to its use as a preservative.

1 . A natamycin comprising a release rate that decreases by from 1 to 45 percent after at least 9 days, when contacted on a carrier with an agar surface of 0.6 cm diameter and a carrier loading of from 5 to 40 μg of natamycin. 
     
     
         2 . A natamycin exhibiting a release rate ranging from 6 to 10 percent of the initial carrier loading after at least 9 days, when tested on a carrier with an agar surface of 0.6 cm diameter, and a carrier loading of from 5 to 40 μg of natamycin. 
     
     
         3 . The natamycin according to  claim 1 , further comprising a release rate ranging from 0.1 to 2.0 μg per 24 hours over the first 24 hours, when contacted on a carrier with an agar surface of 0.6 cm diameter, and a carrier loading of 40 μg of natamycin. 
     
     
         4 . The natamycin according to  claim 1 , further comprising a release rate ranging from 0.1 to 1.0 μg per 24 hours over the first 24 hours, when contacted on a carrier with an agar surface of 0.6 cm diameter, and a carrier loading of 10 μg of natamycin. 
     
     
         5 . The natamycin according to  claim 1 , wherein a water-miscible solvent is present with the natamycin. 
     
     
         6 . The natamycin according to  claim 1 , wherein said natamycin is incorporated into a food coating. 
     
     
         7 . An antifungal composition comprising natamycin according to  claim 1 . 
     
     
         8 . The antifungal composition according to  claim 7 , wherein said antifungal composition further comprises at least another antimicrobial agent selected from the group consisting of a weak acid preservative, sulphur dioxide, sulphite, nitrate, nitrite, dimethyl dicarbonate, biphenyl, diphenyl, orthophenylphenol, thiabendazole, an inorganic acid, an imidazole, a bacteriocin, any antifungal compound known in the art capable of being used as a preservative for food products, crop protection or after-harvest treatment of fruits, vegetables or cereals, pharmaceutical or cosmetic products and lysozyme. 
     
     
         9 . The antifungal composition according to  claim 8 , wherein said bacteriocin is nisin or pediocin. 
     
     
         10 . The antifungal composition according to  claim 8 , wherein said weak acid preservative is selected from the group consisting of sorbic acid, propionic acid, benzoic acid, a p-hydroxybenzoic acid, lactic acid, citric acid, acetic acid, or an alkali metal or alkali earth metal salt thereof. 
     
     
         11 . A product selected from the group consisting of cheese, sausages or other meat product such as poultry, seafood, and bakery products treated with the natamycin according to  claim 1 . 
     
     
         12 . A product treated with the antifungal composition according to  claim 7 . 
     
     
         13 . A product treated with the antifungal composition according to  claim 8 . 
     
     
         14 . A product according to  claim 12 , wherein said product is selected from the group consisting of cheese, shredded cheese, yoghurt, butter, processed meat products, sausages, cereals, vegetables, fruits, fruit products, ready to use meals, beans, nuts, herbs, flowers, plants, seeds, flower bulbs, seed potatoes, and beverages such as fruit juices, lemonades, ice-tea, wine and beer. 
     
     
         15 . A product according to  claim 12 , wherein said product is selected from the group consisting of compositions for topical applications, lotions, creams ointments, shampoos and soaps. 
     
     
         16 . A method for preserving a product susceptible to fungal spoilage by treating the product with the antifungal composition according to  claim 7 .