Category: Food science

Did you know that the main ingredient in Splenda is about 600 times sweeter than regular table sugar [1.5.4]? This powerful, zero-calorie sweetener is known as sucralose [1.2.3]. This article answers the question, 'What is the main ingredient in Splenda?' by delving into the science of sucralose.

Over 90% of all solid-dose drugs on the market today use microcrystalline cellulose (MCC) as a binding agent. While its widespread use might suggest a direct approval, the regulatory path for a substance like microcrystalline cellulose is different from that of an active drug and depends on its specific application.

Microcrystalline cellulose (MCC) is widely considered safe for consumption and has been granted 'Generally Recognized as Safe' (GRAS) status by the U.S. Food and Drug Administration when used in normal quantities. However, just like any dietary fiber, consuming a high dosage can lead to digestive upset, which represents the primary concern regarding what are the side effects of microcrystalline cellulose.

Benzoic acid and its salts, like sodium benzoate, are used as preservatives in up to 0.1% concentration in foods and beverages [1.7.4, 1.2.1]. This article answers the question, 'What are the benefits of benzoate?', detailing its dual role in preservation and medicine.

First approved by the FDA as a topical ophthalmic medication in 1978, natamycin has a complex regulatory history. To determine whether **is natamycin FDA approved**, one must consider its distinct applications in both medical treatment and food preservation.

Natamycin, also known as pimaricin, is a natural antifungal agent that is produced through the fermentation of soil-dwelling bacteria, primarily *Streptomyces natalensis*. This biological origin directly answers the question, **what is natamycin made of?**, and underpins its widespread use as both a medication and a food preservative.

According to scientific analysis, most food sources contain such a negligible amount of bismuth that it is often reported as zero or as trace levels far below any amount of nutritional significance. This differs drastically from the high-dose exposure that occurs with medicinal products, which is what many people associate with the mineral.

First discovered in 1955 from a soil sample in South Africa, Natamycin is a natural antimicrobial derived from bacterial fermentation. This powerful antifungal agent, also known as pimaricin, is produced by specific strains of the soil bacterium *Streptomyces*, primarily *Streptomyces natalensis*. Today, this process is used for its production for both food preservation and medical treatments.