Natamycin, also known as Pimaricin, is a natural antifungal agent produced by fermentation. As the sole biological antifungal preservative for food approved across the world, it can inhibit the growth of various kinds of molds and yeasts with high efficiency while it is safe to humans. Natamycin applied over foods does not affect the nutritional value, appearance, flavor or texture of the foods. Till now, natamycin has been approved as food preservative in more than 40 countries and widely applied to cheese, meat products, cakes, fruit juice / sauce / salad, salted products and so on.

 

APPLICATIONS

1.      Cheese

Natamycin can not only inhibit the growth of molds on cheese but the production of toxins produced by molds. Three methods

of use are as follows:

1)     Spraying the suspension solution of natamycin on the surface of cheese;

2)     Immersing the salted cheese in the suspension of natamycin;

3)     Mixing the coating material of cheese with natamycin. 

2.      Baked foods (bread and cakes)

Spraying the suspension of natamycin on the surface of bread and cakes, or dough. 

3.      Meat products

Spraying natamycin suspension (50ppm) on the products or dipping the products in the suspension of natamycin.

Spraying natamycin suspension (50-200ppm) on the casing for sausages or dipping in the suspension of natamycin.

Natamycin can also be used on other meat products, such as grilled-meat, grilled-duck, dried fish products etc. 

4. Salad sauce

This is a fat-rich food and easy to go moldy. Natamycin suspension mixed with the food can inhibit the growth of the microbes. 

5. Soy sauce

Mixing natamycin suspension (15ppm). Mixing natamycin and nisin solution will be better. 

6. Fruit juices

Various fruit juices are rich in sugar and organic acids where yeasts will easily grow. Natamycin applied to the juices can increase the stability of the products in storage.

Grape juice;

Orange juice; 

Concentrated orange juice;

Apple juice;

Tomato juice;

Others: natamycin can also inhibit the growth of molds and yeasts effectively in rice cake, steamed bread, vinegar dressings, beer and wine etc. 

 

TIPS

Factors below may affect the stability of natamycin, please pay attention.

1. pH value: natamycin is most stable at pH 4.0 - 7.0.

2. Temperature: natamycin is stable at room temperature, and in dry condition.

3. Light: natamycin in powder or suspension form is sensitive to UV or Gamma rays, which will affect its activity. So direct sunlight exposure should be avoided.

4. Oxidants: natamycin is sensitive to oxidants, such as peroxide, chlorine dioxide, and bleaching powder etc, which will decrease the activity of natamycin as well.

The use of antioxidants can affect the activity of natamycin so Vitamin C can protect natamycin to function normally.

5. Heavy metals: natamycin powder or solution should be stored in container made of glass, plastic or stainless steel. In the cases where there are heavy metals, EDTA can be added to prevent the loss of activity.

6. Solubility: the solubility of natamycin is not very good, so it is recommended to dissolve it in 75% ethanol.