Natamycin(Pimaricin) is an antimycotic product which have broad and effective action. It not only inhibits the growth of different moulds and yeasts, but also inhibits the production of their toxin. Commercial Natamycin contains 50% of the active substance. Small quantities of Natamycin can inhibit all moulds and yeasts, which cause food spoilage. Natamycin has no effect on bacteria, so it does not prevent in the natural maturing process of yoghurt , cheese , fresh Ham, sausage, ect.
The solubility of Natamycin is very low in water and in most organic solvents. Only 50mg Natamycin can be
dissolved in pure water at room temperature.
Purity: 50%, 90%,95%,USP
Food preservative. Ideal result can be achieved by using Natamycin on the exposed surface of the food where
the moulds and yeasts may grow. This is especially useful for cheese manufacture, since the mould growth is
prevented, while the cheese ripening bacteria will grow and metabolize normally. The product should be stored
in dry, cool (not exceeding 15℃ ) places, in original sealed container, and prevent from direct sunlight.
1. U.S.A.: FDA, §172. 155, 2000: Treat (Spray or dip) the surface of the cheese with 200-300mg/kg aqueous solutions.
2. EU: Permitted on the surface of cheese and sausage casings
3. China: GB2760-2001: for cheese, meat and meat products, moon cakes, snacks, raw juice for coating use,
surface of utensils, perishable food, Salad sauce, Fermented wine, etc.
The FAO/WHO Joint Expert Committee on Food Additive confirmed the acceptable daily intake (ADI) if
Natamycin as 0.3mg/KG (total body weight). This was also endorsed by the EU. In China its use is permitted
in the food industry.