NATAMYCIN

Introduction

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. Most molds are inhibited at concentrations of 0.5 to 6 μg/m, while most yeasts are inhibited at concentrations from 1.0 to 5.0 μg/ml. 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.



Natamycin is a white to yellow flavourless, odourless crystalline powder. It is very stable with its crystal form. 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. The low solubility makes it very suitable for use on the surface of food. Natamycin will stay on surface of food, where most moulds and yeasts may grow, but does not influence the natural course of fermentation inside. Natamycin has no or very little influence on organoleptic qualities and is not known to cause allergic or sensory reactions.



With these unparalleled advantage properties, Natamycin is particularly useful in foods to prevent the growth of fungi, and approved worldwide