Physical characteristic:
Natamycin is a white to yellow flavourless, odourless crystalline powder. It is very stable in its crystal form. The solubility of Natamycin is very low in water and in most organic solvent. Only 50mg Natamycin can be dissolved in pure water as room temperature This low solubility makes it very suitable for use on surface of food. Natamycin will stay on surface of the food, where most moulds and yeats may grow, but does not influence the natural course of fermentation inside.
Chemical characteristic:
As seen from molecular structural, Natamycin is a polyene macrolide antimycotic. Its 4-allyl radical is very important in resisting moulds and yeasts. Buth this structure is very susceptible to oxidation and ultravilet radiation.
Microbiological characteristic:
Natamycin can contyrol almost all yeasts and moulds byut does not affect bacteria, viruses or other microorganisms.
Stablility:
Many factors can influence the stability of Natamycin: acidity (pH value), temperature, light, oxygen, heavy metal and etc.
Usage: Food preservative. Ideal result can be achieved by using Natamycin on exposed surface of the food where muolds and yeasts may growth. This is especially useful for cheese manufacture, since mould grtowth is prevented, while the cheese ripening bacteria will grow and metabolize normally. |