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Product Information
Natamycin provides the most cost effective and flexible yeast and
mould prevention solution available. It is active against all
yeasts and moulds and potent at extremely low concentrations,
improves product quality and appearance and yields substantial
savings during shelf-life without affecting colour, smell or taste.
As a food additive, it has E number E235.
Structural Unit and Molecular Structure
Natamycin, also known as pimaricin, is a naturally occurring
antimicrobial agent produced biotechnologically by the bacterium
Streptomyces natalensis.
Chemical Formula: C33H47NO13 ; Molecular
weight: 665.75 g/mol
Streptomyces Natalensis - DEEP FERMENTATION - COMPLICATED EXTRACTING PROCESS -50% NATAMYCIN MIXED WITH LACTOSE, GLUCOSE OR SALT -CONTROLS ON THE FINAL PRODUCT-PACKING
Properties and Application of Natamycin
Microbiologic Character: Generally speaking, 15-50mg/kg Natamycin
is effective enough to inhibit the growth of mould and yeast.
Solubility and stability:
Antimicrobial property: Natamycin binds to and alters the fungal
cell membrane so that vital structures inside the cell pass though
the membrane and out of the cell. Without these structures, the
fungal cells cannot survive.
Application:
Natamycin can be used in a variety of foods and beverages:
· Cheeses, Surface treatment for cheeses
· Baked food
· Meat, Jam, Jelly, Marinated food, Fish, Chicken and other
processed meat products
· Surface treatment for semi-dried, cured meat products
· Drinks , Juices , Wines
· Yogurts, man-made butter
· Miscellaneous
Presentation Units and Shelf Life
Rada-Natamycid Series Product Presentation
Product Specification Sheet and Quality Documents
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