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Natamycin
Keywords:
纳他霉素
Natamycin
天然
食品
防腐剂
Category:
Product Description
Natamycin (also known as pimaricin) is a highly effective inhibitor of molds, yeasts, and fungi, used to control the growth of these microorganisms in food. It is completely safe and reliable for human consumption and does not affect the flavor of the products. It is widely used worldwide in foods such as cheese, meat products, baked goods, and fruit juices.
Legal number and structural formula
Legal number: CAS [7681-93-8], INS 235, EEC No. 235
Structural formula: Belongs to the class of polyene macrocyclic esters.
Molecular formula: C33H47NO13
Molecular weight: 665.75
Characteristics, Manufacturing Process, and Quality Standards
Characteristics: A nearly white to creamy-yellow crystalline powder, almost odorless and tasteless. It can contain up to 3 moles of water. Melting point: 280°C (decomposition). Practically insoluble in water, higher alcohols, ethers, and esters; slightly soluble in methanol. Soluble in glacial acetic acid and dimethyl sulfoxide. Relatively sensitive to oxidizing agents and ultraviolet light.
Preparation: It is meticulously produced through deep fermentation and a multi-step extraction process using Streptomyces natalensis. The formulation typically consists of a 50% natamycin and 50% lactose mixture.
Properties of Natamycin
Microbiological characteristics
Natamycin exhibits extremely strong inhibitory activity against most molds, yeasts, and fungi, but it has no inhibitory effect on other microorganisms such as bacteria and viruses. Even trace amounts can effectively suppress microbial growth; typically, a concentration of 1–10 mg/kg is sufficient to effectively inhibit yeasts, molds, and fungi in food. As a preservative, its usage level is only 1/50 to 1/100 of that required for sorbic acid.
Stability
Natamycin is extremely stable in its dry state, but its stability is significantly affected by pH, temperature, light exposure, oxidizing agents, and heavy metals. It is recommended to use a pH range of 4–7 and to avoid exposure to light and high temperatures.
Safety Assessment
According to reports, after oral administration of 500 mg of natamycin to humans, the concentration in the bloodstream is less than 1 mg/mL, indicating that natamycin is poorly absorbed from the gastrointestinal tract of either animals or humans. Hygienic investigations and skin patch tests have shown that natamycin does not elicit any allergic reactions. Natamycin subjected to degradation treatment has demonstrated no adverse effects on animals in both acute toxicity and short-term toxicity studies. Studies on antimicrobial resistance have revealed no instances of abnormal resistance to natamycin among molds or yeasts; furthermore, even when exposed to concentrations of natamycin exceeding the minimum inhibitory concentration (MIC), no evidence has been found of fungi developing resistance through artificial induction.
Application Cases
Application of Natamycin in Baked Goods
Method of Use: To apply to the surface of baked goods, simply mix natamycin thoroughly with a carrier consisting of high-purity alcohol at a concentration of 95% or higher. The recommended addition level is 50–100 ppm.
Application effect: Baked goods are relatively prone to mold growth. Natamycin, however, exhibits extremely strong inhibitory activity against most molds, yeasts, and fungi. Spraying the surface of baked goods with a suspension containing natamycin can effectively prevent mold formation, significantly extend the product’s shelf life, and—crucially—does not affect the product’s taste or quality.
It has a delightful taste and is also completely safe and reliable for the human body.
Application of Natamycin in Fruit Juices and Beverages
Instructions for Use: This can be added prior to juice sterilization. Given the small addition amount, you may dissolve it gradually in stages until thoroughly mixed. The recommended addition level is 5–50 ppm.
Application effect: Adding natamycin to fruit juice can eliminate yeast, fungi, and molds present in the juice. This effectively prevents fermentation-induced souring and mold growth without affecting the juice's flavor, thereby extending its shelf life.
Application of Composite Natural Preservatives in Yogurt
Yogurt is highly nutritious, yet it is extremely susceptible to contamination by harmful microorganisms. Despite the use of aseptic packaging, low-temperature storage, and refrigerated sales, its shelf life is only seven days. During storage and sale, yogurt often becomes contaminated with molds, yeasts, and other microorganisms. Additionally, post-acidification of yogurt poses a significant challenge for manufacturers.
Ni Xian Bao Composite Natural Preservative effectively inhibits yeast and mold—both of which are major causes of yogurt spoilage—and demonstrates excellent efficacy in delaying the onset of post-acidification in yogurt. The detailed instructions for use are as follows:
Additive amount: 30–50 ppm (i.e., add 30–50 grams per ton of yogurt)
Dissolution method: The stepwise dissolution method should be used: first, dissolve the composite natural preservative completely in a small amount of milk, and then mix it into the remaining large volume of milk.
Add method: For set-style yogurt, you can add the ingredient and mix it thoroughly before fermentation, then proceed with the standard production process. For stirred-style yogurt, you can also add the ingredient after fermentation but before emulsion breaking; however, you should ensure thorough mixing as much as possible before continuing with the other production steps.
Precautions
1. Since natamycin is suspended in an aqueous solution, it should be thoroughly shaken before spraying.
2. Store in a cool, dry place to prevent moisture absorption and caking.
Quality standards
Appearance: Light beige to milky yellow powder
Content (on a dry basis):
Optical rotation:
Heavy metals:
Moisture:
pH:
≥95% +276 -+280° ≤0.002% ≤9% 5.0-7.0
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