Natamycin E235

Natamycin (Pimaricin) is an antimycotic product which has a broad and effective action. It not only inhibits the growth of different moulds and yeasts, but also inhibits the production of their toxin. Commercial Natamycn contains 50% of active substance. Small of quantities of Natamycin can inhibit all moulds and yeasts, which cause food spoilage. Natamycin has no effect on bacteria, so it does not prevent the natural maturing process of yogurt, cheese, fresh ham, sausage and etc.

Molecular Formula: C33H47NO13
Molecular Weight: 665.73



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.



Many factors can influence the stability of Natamycin: acidity (pH value), temperature, light, oxygen, heavy metal and etc.



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.

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