Natamycin

Natamycin
Product Details

CAS No.:7681-93-8

MF:C33H47NO13

appearance:White or creamy yellow crystalline powder


CAS No.: 7681-93-8

Other Names: Pimaricin

MF: C33H47NO13

EINECS No.: 231-683-5

Place of Origin: Shanghai China (Mainland)

Type: Preservatives

Brand Name: Jianying

Appearance:

Expiry Period:

purity:


Product function and application

1.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.

2.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.

3.Natamycin has no effect on bacteria,so it does not prevent in the natural maturing process of food.

3.As 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°C ) places, in original sealed container, and prevent from direct sunlight.

4.APPLICATION:

Natamycin (Pimaricin) is an antimyotic product which have broad and effective power. It is reliable in application and safe to human body. 


ITEM

APPLICATION AMOUT

APPLICATION METHOD

Natamycin

Natamycin,in the concentration of 2.5-100mg/kg, can significantly extend product shelf life.The application amount for mayonnaise and salad dressing should not exceed 20 mg/kg and for fermented alcoholic beverages should not exceed 10 mg/L;for others, the recommended application amount is 30-300 mg/kg,but should not exceed 300 mg/kg.Maximun residue levels must not exceed 10 mg/kg

Natamycin suspension can be added directly(spraying or immersion)to the food. Natamycin also can be added directly to liquid food.

Natamycin 50% in Lactose

The recommended application amount is 100-300 mg/kg,but should not exceed 300 mg/kg.Maximun residue levels must not exceed 10 mg/kg.

Natamycin suspension can be added directly(spraying or immersion)to the food. Natamycin also can be added directly to liquid food.

Natamycin 50% in Glucose

The recommended application amount is 100-300 mg/kg,but should not exceed 300 mg/kg.Maximun residue levels must not exceed 10 mg/kg.

Natamycin suspension can be added directly(spraying or immersion)to the food. Natamycin also can be added directly to liquid food.

Natamycin 50% in Nacl

The application amount for mayonnaise and salad dressing should not exceed 20 mg/kg;for others,the recommended application amount is 30-300 mg/kg,but should not exceed 300 mg/kg.Maximun residue levels must not exceed 10 mg/kg.

Natamycin suspension can be added directly(spraying or immersion)to the food.


Specifications

1. other name:Natamycine, Natamicina, Pimaricin.

2.Cas no. : 7681-93-8 

3. Molecular formula:C33H47NO13 

4.Molecular weight:665.75

5.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.

6.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. 

7.Chemical characteristic: As seen from the molecular structural, Natamycin is polyene macrolide antimycotic. But it is very sensible to oxidation and ultraviolet radiation.

8.Microbiological characteristic: 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, heavy metal, etc.

10.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°C ) places, in original sealed container, and prevent from direct sunlight.


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