Natamycin (E235): Pimaricin for Food Preservation

Natamycin, also known as pimaricin, heralds a revolution in natural food preservation sourced from Streptomyces natalensis. As the sole globally recognized anti-fungal preservative, it exhibits unparalleled broad-spectrum effectiveness. Its versatility is evident across a wide array of culinary offerings: from preserving cheese, bread, and bacon to safeguarding sausage, fermented meats, and mayonnaise. Moreover, it finds utility in maintaining the integrity and extending the shelf life of alcoholic beverages, fruit juices, soft drinks, energy drinks, and various fruit-based products.

Specification:

Natamycin is available in 50% concentration, combined with glucose, lactose, or NaCl, ensuring diverse application possibilities.

Key Features:

• Breakthrough Preservation: Derived from Streptomyces natalensis, Natamycin presents a novel approach to natural food preservation.
• Broad-Spectrum Efficacy: As the sole globally approved anti-fungal preservative, it offers unparalleled effectiveness.
• Versatile Application: Extensively used across various food items, ensuring quality maintenance and prolonged shelf life.
• Diverse Formulations: Available in 50% concentration, combined with glucose, lactose, or NaCl, facilitating a range of application possibilities.

Applications:
Natamycin proves effective in concentrations ranging from 2.5 to 100 mg/kg, significantly elongating the shelf life of products. Its application involves direct addition as a suspension, either through spraying, immersion, or direct incorporation into liquid food items.
Its versatile efficacy spans across diverse culinary realms, preserving perishable foods comprehensively. From safeguarding dairy products like cheese to preserving bakery items such as bread, Natamycin extends the longevity of meats like bacon and sausage. Its significance further extends to preserving fermented goods, mayonnaise, and an assortment of beverages, including alcoholic and non-alcoholic drinks. With Natamycin available in varied formulations, it seamlessly adapts to multiple food categories, serving as an indispensable tool to augment shelf life and uphold the freshness of food and beverage items.

Recommended dosage:
1) For mayonnaise and salad dressing: 20 mg/kg max.
2) For fermented alcoholic beverages: 10mg/L max.
3) Others dosage is 30 ~ 300 mg/kg. Maximum residue levels must not exceed 10 mg/kg.