Natamycin

Features: 1) Natamycin (pimaricin) is an antimycotic product which has broad and effective action 2) It not only inhibits the growth of different moulds and yeasts, but also inhibits the production of their toxin 3) Commercial natamycin contains 50% of the active substance 4) Small quantities of natamycin can inhibit all moulds and yeasts, which causes food spoilage 5) Natamycin has no effect on bacteria, so it does not prevent in the natural maturing process of yoghurt, cheese, fresh ham, and sausage 6) Physical characteristics: a) Natamycin is a white to yellow flavorless, odorless crystalline powder b) It is very stable with its crystal form c) The solubility of natamycin is very low in water and in most organic solvents d) Only 50mg natamycin can be dissolved in pure water at room temperature e) The low solubility makes it very suitable for use on the surface of food f) Natamycin will stay on surface of food, where most moulds and yeasts may grow, but does not influence the natural course of fermentation inside 7) Chemical characteristics: a) As seen from the molecular structural, natamycin is polyene macrolide antimycotic b) But it is very sensible to oxidation and ultraviolet radiation 8) Microbiological characteristics: natamycin can hinder almost all the fungi (moulds and yeasts), but could not result in bacteria, virus or other microorganism 9) The activation and stability: many factors can influence the stability of natamycin: acidity (pH value), temperature, light, oxygen, and heavy metal Range of application: 1) Food preservative 2) Ideal result can be achieved by using natamycin on the exposed surface of the food where the moulds and yeasts may grow 3) This is especially useful for cheese manufacture, since the mould growth is prevented, while the cheese ripening bacteria will grow and metabolize normally 4) The product should be stored in dry, cool (not exceeding 15°C) places, in original sealed container, and should be prevented from direct sunlightApplication standards: 1) USA: FDA, 172. 155, 2000: treats (sprays or dips) the surface of the cheese with 200-300mg/kg aqueous solutions 2) EU: permitted on the surface of cheese and sausage casings 3) China: GB2760-2001: for cheese, meat and meat products, moon cakes, snacks, raw juice for coating use, surface of utensils, perishable food, salad sauce, and fermented wineThe FAO/WHO Joint Expert Committee on Food Additive confirmed the acceptable daily intake (ADI) if natamycin as 0.3mg/kg (total body weight). This was also endorsed by the EU. In China its use is permitted in the food industry.