'The process to improve the conservation of a bakery product, the product of the bakery, antifungal composition of natamycin, a process to modify the antifungal activity of natamycin and the use of the composition of natamycin cyclodextrin

摘要

Process for improving the conservation of a bakery product by natamycin, bakery product, composition antifungica antifungal activity of natamycin with a modified.Process for modifying the activity antifu00farngica natamycin and the use of the composition of natamycin cyclodextrin by spray dry, the present invention relates to a process for improving the conservation of a bakery product by natamycin.A composition comprising natamycin is formed in the form of a complex natamycin cyclodextrin and the composition is applied on a bakery product such as an antifungal agent. The invention also relates to a bakery product comprising an amount effective antifungal natamycin.Another aspect of the invention is an antifungal composition of natamycin and the use of in which the composition has an antifungal activity changed. In addition, the invention relates to a process for modifying the antifungal activity of natamycin.