Natamycin
Natamycin is an antifungal compound produced by the fermentation of Streptomyces species. It belongs to the polyene macrolide class and is effective in inhibiting the growth of molds and yeasts, as well as preventing the production of mycotoxins. Natamycin has a wide range of applications in food preservation and freshness maintenance. It has no inhibitory effect on bacteria, meaning it does not interfere with the natural maturation process of products like yogurt, cheese, raw ham, and dry sausages. It is widely used in cheese, meat products, pastries, juices, jams, jellies, and pickled products.
INS Number: 235
CAS Number: 7681-93-8
Main Features:
● Highly effective in inhibiting the growth and reproduction of various molds and yeasts, and in preventing the production of mycotoxins. It does not inhibit bacteria, ensuring that it does not affect the natural maturation process of products like yogurt, cheese, raw ham, and dry sausages.
● Applied by spraying or immersion, it forms an antimicrobial layer on the surface of food, requiring only a small amount and ensuring high safety.
● Low solubility, making it unlikely to penetrate the food; it has a high surface antifungal effect.
● Effective in preserving food and preventing spoilage across a pH range of 3 to 9, making it suitable for a variety of acidic, neutral, and mildly alkaline foods.
Product Specifications:
- Natamycin 95%
- Natamycin 50%
- Water-soluble Natamycin
- Liquid Natamycin
Usage Instructions:
Natamycin is insoluble in water but slightly soluble in alcohol, and is generally applied to the surface of food.
- It can be prepared into a 1‰ alcohol suspension for spraying on food surfaces.
- It can also be prepared into a 1‰ water suspension for immersion.
- Recommended usage amount: 0.01-0.3g/kg, with residue levels less than 10mg/kg.
