Natamycin USP

Name: PimaricinSynonyms: Natamycin Molecular Formula: C33H47NO13Molecular Weight: 665.73CAS Registry Number: 7681-93-8EINECS: 231-683-5Usage: Food additive, naturally occurring antifungal agentGrade: Food Grade, Pharmaceutical GradeBrand: DAULAQuality Standard: FCCV, USP30Packing: 5kg, 10kg/tin

Description:

Natamycin (Pimaricin) is an antifungal which can be used as antibiotic to treat most fungus infections. Natamycin is an natural antimicrobial food additive used to protect food from mold and yeast growth. Its application is reliable and safe to human body. It has been globally used in a variety of foods and beverages. Natamycin is deemed to be a GRAS (Generally Recognized as Safe) substance in USA , and is assigned to be the number E-235-natural preservative in European Union.Registered Index:CAS: 7681-93-8INS235EEC No.235Structure & Characteristic :Molecular formula : C33 H47 NO13Molecular weight : 665.75The molecular structure of & Natamycin: Appearance:White to yellow crystalline powder. No taste or odour.

Microbiologic Character: Natamycin can effectively inhibit the growth of most mould and yeast, but work resultless in hindering the growth of some microbes like bacteria and virus. Generally speaking, 1-10mg/kg Natamycin is effective enough to inhibit the growth of mould and yeast yet the application amount of sorbic acid is 500mg/kg.

Solubility and stability: -- have low solubility in water, higher alcohols, aether and ester, slightly soluble in methanol, completely soluble in glacial acetic acid and dimethylsulfoxide;--sensitive to oxidant and ultraviolet radiation-- melting point 280°C(decomposed);The products performs well between the pH range of 5 and 7 with only little reduction in activity. They remains stable at ambient temperature and are unaffected by short periods of exposure to temperatures as high as 100°C but must be protected from exposure to direct sunlight. & Natamycin are extremely stable under dry condition. However, the stability can be greatly affected by PH value, temperature, daylight, oxidant and heavy metal content. Suggested PH value: 4-7. Avoided from direct sunlight exposure and high temperature. Antimicrobial property:Natamycin binds to and alters the fungal cell membrane so that vital structures inside the cell pass though the membrane and out of the cell. Without these structures, the fungal cells cannot survive.

Safety:Animal studies on rabbits, dogs, and cows indicate that natamycin has no toxic effects even at high levels of ingestion. In addition, natamycin was found to have no reproductive or mutagenic qualities. Animal studies also show that natamycin is fat and water insoluble, allowing an estimated 90% to be excreted through normal gastrointestinal functions. Natamycin is approved for use by the FDA and has been widely used in Europe for over 35 years. Natamycin is an approved food additive, but regulations regarding its usage differ from country to country. The joint FAO/WHO Expert Committee on Food Additives has set an acceptable daily intake of 0.3 mg per kg of body weight per day. 

Method of production:Natamycin is made from streptomyces natalensis through deep fermenting and complicated extracting process. Natamycin product is usually made of 50% Natamycin mixed with lactose or glucose.Application:Primary applications :Natamycin can be used in a variety of foods and beverages: · Cheese , Surface treatment for cheeses · Baked food · Meat , Jam, Jelly, Marinated food, Fish, Chicken· Surface treatment for semi-dried, cured meat products · Drinks , Juice , Wines · Yogurts , man-made butter· Miscellaneous

Amount for application: 1. Natamycin is currently approved by the FDA for use on the surface of cuts and slices of cheese where the standards for such cheese provides for the use of safe and suitable mold inhibiting ingredients. Natamycin may be applied to cheese by dipping or by spraying a liquid solution that contains 200 to 300 parts per million (ppm) of the additive.2. Spraying 200-300mg/kg water solution on the surface of the cheese slice (FDA,72.155, 1994)3. GB2760-1997: spraying (or digging in) 200~300mg/kg mixed fluid suspension to the surface of cheese, meat food, meat soup, ham, Guangdong-flavor moon cakes, fresh juice, easily-moulded food, and various food processing devices. Residual less than 10mg/kg. Functions: Natamycin are effective anti-microbial agents. Using & Natamycin as food preservatives can: · enhance the quality of food product, and significantly extend the shelf life of foods by preventing yeast and mould spoilage· reduce product being recalled resulting from spoilage (and reduces manufacturing costs)· replace or partial replace chemical preservatives and meet consumer demand for food preserved with natural ingredients.· have no adverse flavour to foods (unlike sorbic acid which can impart a bitter taste)· have stronger inhibitability compared to sorbic acid· prevent formation of potentially carcinogenic mycotoxins· cover a very broad spectrum of activity - most yeasts and moulds are sensitive to very low levels of the preservative (<1 - 40 ppm)· do not act against bacteria - unlike sorbic acid : This makes it useful for food products such as cheese and dry sausages in which bacteria are key to the ripening process· remain on food surface for a long time where contamination usually occurs· be proven to be a safe antimycotic agent. Used in a variety of food products for more than 30 years. It has been approved as a food additive in over 40 countries. 

Storage:

Sealed and kept in cool place where there is no direct sunshine exposure and it is better for temperature is below 20C°.

Natamycin USP