What Is Natamycin E235
Natamycin E235 (Pimaricin) is a natural antifungal preservative manufactured by a pure culture of Streptomyces spp. Streptomyces Natalensis, following a strictly controlled fermentation process.
Natamycin E235 (Pimaricin) is a natural preservative, also called pimaricin, mainly used as a natural mould and yeast inhibitor. As a food additive, it has E number E235.
Natamycin E235 (Pimaricin) inhibits not only the growth of various moulds and yeasts, but also the production of their toxins. It can greatly extend the shelf-life of cheese (cream cheeses, cottage cheese, sour cream, yogurt, shredded cheeses, cheese slices), baked food, meat and beverage products.
Natamycin E235 (Pimaricin) also called as a Biological preservative, natamycin preservative, E235 food additive, natural mold inhibitor.
Natamycin E235 (Pimaricin) is a white to yellow flavorless, odorless crystalline powder. It is stable with its crystal form. Natamycin solubility is very low in water and in most organic solvents. Only 50mg Natamycin E235 (Pimaricin) can be dissolved in pure water at room temperature. The low solubility in water makes it very suitable for use on the surface of food. Natamycin E235 (Pimaricin) will stay on surface of food, where most molds and yeasts may grow, but does not influence the natural course of fermentation inside.
Natamycin is stable at a wide pH range (3-9). As most foods have a pH value between pH 4 and pH 7, making Natamycin a very versatile food preservative that prevents yeasts and moulds from appearing in foods. Natamycin works at low dosages between 3-20 ppm than other food preservatives like potassium sorbate, and unlike other sorbates it prevents yeasts and moulds from migrating into the product, eliminating the cost of reapplication.
In addition: Natamycin is most effective at pH level between 5 and 7. Between pH 3 and 5, the activity decreases by 8 to 10%. Below pH 4 and above pH 9, the antifungal effectiveness may be reduced by as much as 30%.
As a safe E235 food additive, Natamycin (Pimaricin) is produced by the controlled fermentation of Streptomyces Natalensis.