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Natamycin

Introduction

NATAMYCIN (PIMARICIN) is a naturally antimycotic product which is classified as a polyene macrolide and can be produced during fermentation by the bacterium Streptomyces spp. Natamycin not only inhibits the growth of different moulds and yeasts broadly and high-effectively, but also inhibits the production of their toxin. It fully complies with the specifications laid down by the FDA and the JECFA with regard to its use on cheeses and fermented meat products.

 

Key Benefits

•     Food safety improvement by protecting foodstuff against mycotoxin production such as aflatoxin

•     Shelf life extension or maintenance by controlling and delaying fungal and yeast growth

•     Extra safety for consumer due to no reported allergic or sensory reactions

•     Little or no influence on taste, flavour, colour of foodstuff

•     No penetration into the foodstuff when applied on the surface, thus limiting the concentration

•     Cost-effective solution due to high efficacy at low concentrations

•     Possible usage in fermented products due to no action against bacteria

•     Allowing new formulation due to not needing low pH to be effective

•     Replacement of chemical Preservatives by a natural and safe solution

Cost efficiency than chemical preservatives at much lower dosage

 

Applications

Natamycin has a low level of solubility. To obtain the definitive dosage, the preparation of a concentrated suspension in water is recommended.

 

In general, to deploy natamycin dipping solution with cold boiled water or distilled water or Ethanol to form a thick paste, then to spray or dip on the surface of foods.

 

 

Exact dosage depends on the nature of the intended products; please contact us to get specific information.

 

 

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