[ Products
Name ] Natamycin
[ Category ] Food
Additive
[ 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. 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.
[ Molecular formula ] C33H47NO13
[ Molecular weight ] 665.75
[ Physical characteristic ]
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.
[ Chemical characteristic ]
As seen from the
molecular structural, Natamycin is polyene macrolide antimycotic. But it
is very sensible to oxidation and ultraviolet
radiation.
[ Microbiological characteristic ]
Natamycin
can hinder almost all the fungi (moulds and yeasts), but could not result
in bacteria, virus or other microorganism.
[ The activation and stability ]
Many factors can influence the stability of Natamycin: acidity (PH
＆#118alue), temperature, light, oxygen, heavy metal,
etc.
[ Usage ]
Food preservative. Ideal result can
be achieved by using Natamycin on the exposed surface of the food where
the moulds and yeasts may grow. This is especially useful for cheese
manufacture, since the mould growth is prevented, while the cheese
ripening bacteria will grow and metabolize normally. The product should be
stored in dry, cool (not exceeding
15) places, in original sealed
container, and prevent from direct sunlight.
[ Application
standard ]
1. U.S.A.: FDA, § 172. 155,
2000: Treat (Spray or dip) 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, Fermented wine,
etc.
The 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.
If you want to learn more about Natamycin information, welcome to contact us!
|
