China Food Grade Food Preservative Natamycin E235

1. DEscriptION
Natamycin is also called pimarcin or tennecetin, which is produced by Streptomyces sp. and purified by modern separation technology.
Natamycin is a fungicide that prevents yeasts and moulds from appearing in foods. It is extremely effective when used in small amounts. It is used in smaller quantities than potassium sorbate, and unlike other sorbates it prevents yeasts and moulds from migrating into the product, eliminating the cost of reapplication. The action of natamycin does not destroy other microorganisms, meaning that it does not alter the food 's natural maturing process. Natamycin contains 50% lactose/glucose/salt and 50% Natamycin, which prevents the formation of moulds and yeasts on the surface.Unlike other antimicrobial agents, it does not affect the appearance, taste or colour of the products.
2. MOLECULAR FORMULA
C33H47NO13
3. STRUCTURAL FORMULA
CAS NO.: 7681-93-8 APPLICATION AREAS
Natamycin is both safe and effective at protecting WINE, FRUIT JUICES, CHEESES and

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OTHER FOOD PRODUCTS from the deterioration caused by moulds, yeasts and other fungal growths. USED IN: Outer surfaces of cheeses,Sausages and meat products,Dairy products, Fruit juices and concentrates,Wines
6. MICROBIOLOGICAL EFFECTNESS: various laboratories and testing methods have
proved the effectiveness of Natamycin against moulds, yeasts and other fungal growths. Natamycin does not act against bacteria, viruses or other organisms such as protozoa. The quantity and the method of application of Natamycin vary according to the type of foodstuff to be protected and the initial microbial level.
7. USAGE LEVELS
Natamycin has a low level of solubility - 50g per liter of water at ambient temperature. To obtain the definitive dosage, the preparation of a concentrated suspension in water is recommended.
The recommended dosage of Natamycin is 10g about per 1,000 liters. Natamycin can be applied to the surface of cheeses and sausages through the immersion of the product in an aqueous solution of Natamycin or by spraying the whole of the outside of the product with the aqueous solution.

The most common concentration of Natamycin varies from 1,000 to 2,000 ppmof Natamycin,though some applications require greater or lesser concentrations. ConCENTRATIONS OF Natamycin: ppm501,0001,2501,5002,0002,5004,000 % Natamycin0.0100.200.250.300.400.500.80 g Natamycin/litre of water0.1002.002.503.004.005.008.00ApplicationsSuggested Dosage MaxMethod (Purity: 50%) Processed Cheese20 mg/kg Add prior to mixingHard/semi-hard cheese4 g./litre Coat or dip in a solution made with for example distilled water Meat products4 g./litre Spray or dip in a solution made with for example distilled water Bakery products4 g./litre Spray with a solution made with for example distilled water Yogurt20 mg/kg Add to yogurt mix 2 / 4

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Fruitandvegetable20 mg/kgAdd during mixingjuice(pulp) Salad dressing20 mg/kgAdd during mixingFermenting wine10 mg/litreAdd to wine mix

8. DIRECTIONS FOR USE
Dipping the cheese in 2.5-4g/litre natamycin suspension for 2 minutes can extend the shelf life without affecting the natural ripening of cheese.
Spraying the suspension of natamycin with 2.5-4g/litre on the surface of baked food, which prevents and inhibit the growth of Moulds and Yeasts effectively.
Adding 5-10mg/litre of natamycin in brewed wine could inhibit the fermentation caused by yeasts in order to extend the shelf-life.
9. SPECIFICATIONS
Natamycin
Physical form: slightly creamy powder
Purity: 95%
Moisture: Not more than 8.0%
Residue on ignition:Not more than 0.5%
Standard Specification: pH: 5.0-7.5
Microbiological content:
Total counts: Not more than 100cfu/g.
Heavy metal:Not more than 2mg/kg
Natamycin 50% (Lactose)/Natamycin 50% (Glucose)/ Natamycin 50% (NaCl)
Physical form: slightly creamy powder
Purity: 50%
Moisture: Not more than 8.0%
Standard Specification: pH: 5.0-7.5
Microbiological content:
Total counts: Not more than 100cfu/g.
Heavy metal:Not more than 2mg/kg

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10. SHELF LIFE
Two years from date of packaging if stored in shadow, close and dry place under 20ºC.
Natamycin should be kept away from direct exposure to sunlight. The product's properties may otherwise be altered by prolonged exposure to ultraviolet light. Chemical oxidation may also affect its effectiveness, and it is important to prevent natamycin coming into direct contact with oxidants. This is especially true of agents containing peroxide, chlorine and hydrogen sulphides.
TEMPERATURE: The solutions of Natamycin are stable at ambient temperatures and remain unalterable during periods of short exposure to temperatures of more than 100 º C. They will however be affected (due to the hydrolysation of their circular structures) by exposure to temperatures higher then 50ºC for long periods, or for periods greater then 24 hours. Natamycin solutions can be pasteurized though this will lead to a loss of activity.
11. PACKAGING
On customer's demand or 0.5kg, 1kg, 10kg, 25kg
12. SAFETY AND HANDLING
A Material Health and Safety Data Sheet is available on request.