Food Ingredient Natamycin 95% Pimaricin powder CAS 7681-93-8
Natamycin is a fungicide that prevents yeasts and moulds from appearing in foods. It is extremely
effective when used in small amounts. It is used in smaller quantities than potassium sorbate, and
unlike other sorbates it prevents yeasts and moulds from migrating into the product, eliminating
the cost of reapplication. The action of natamycin does not destroy other microorganisms,
meaning that it does not alter the food's natural maturing process.
Natamycin E235.USP31,GB25532-2010
| Items |
Standard |
| Description |
WHITE TO LIGHT YELLOW POWDER |
| Content |
≥50% |
| Moisture |
≤8.0% |
| P H |
5.0~7.0 |
| Ash |
≤0.5% |
| Heavy metals |
10 mg/kg Max |
| Lead |
2 mg/kg Max |
| Arsenic |
3 mg/kg Max |
| Mercury |
1 mg/kg Max |
| Total Plate count |
100 cfu/g Max |
| Salmonella |
25g Nagative |
| Listeria monocyt |
25g Nagative |
| 25g Nagative |
Nagative |
| 25g Nagative |
Nagative |
| Storage |
Store unopened under 20ºC in dry conditions,away from direct sunlight. When opend,store under 20ºC in original container in dry conditions way from direct sunlight. |
Natamycin is a kind of "polyene macrolide" fungal inhibitor produced by Streptomyces natalis fermentation, and it is also the only highly effective, broad-spectrum, safe and natural antifungal biological food preservative approved internationally. Natamycin relies on its lactone ring structure to interact with sterols on fungal cell membrane to form sterol compounds, thus destroying the structure of cell membrane. The hydrophilic part of macrolide forms water pores on the membrane, which damages the permeability of cell membrane, and then causes the exudation of amino acids, electrolytes and other substances in bacteria, resulting in the death of bacteria.
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