Natamycin, also known as Pimaricin, is a naturally occurring antifungal agent produced during fermentation. It is the sole antifungal food bio-preservative approved in the world, which could broadly inhibit the growth of moulds and yeasts, highly effective, and is safe to human body. The use of natamycin does not change the nutritional value, appearance, flavor and texture of foods. Till now, natamycin has been approved as food preservative in more than 40 countries and applied widely in cheese, meat product, cakes, fruit juice / sauce / salad, salted products and other foods.
TIPS WHEN USING
Below factors may influence the stability of natamycin, please kindly pay attention.
1.pH value: natamycin is most stable under pH range 4.0 - 7.0.
2.Temperature: natamycin is stable under room temperature, and more stable under dry condition.
3.Light: natamycin in powder or solution is sensitive to UV or Gamma rays, which will cause the lose of activity. So, the direct sunlight exposure should be avoided.
4.Oxidants: natamycin is sensitive to oxidants, such as peroxide, chlorine dioxide, and bleaching powder etc, which will decrease the activity of natamycin.
The use of antioxidants, e.g. Vitamin C could prevent it.
5.Heavy metals: natamycin powder or solution should be stored in container made of glass, plastic or stainless steel. EDTA could also be mixed to prevent the loss of activity.
6.Solubility: the solubility of natamycin is not very good, so it is suggested to dissolve in 75% ethanol.