Natamycin is a chemical compound commonly used to prevent food spoilage. Natamycin is widely used in food products such as cheese and sausages to prevent mold and yeast growth and naturally extend shelf life and reduce food waste. In some countries, depending on regulatory approvals, it is also used in other products such as bread, cakes, beverages and yoghurt.
Natamycin is a natural preservative with no safety risk. In this respect, it has been subjected to detailed tests in advanced laboratories. Toxicity levels of this compound, which is a natural preservative, have been determined. There is no safety risk in amounts applied to food products.
Natamycin is labeled as a natural mold inhibitor with the code E235.
Food waste is a growing concern for both consumers and food producers. Spoilage is one of the main causes of food waste, and it can be delayed or prevented with safe and effective biopreservation solutions . One such solution utilizes natamycin-based formulations.
Natamycin occurs naturally in soil as a result of natural biological bacterial fermentation. Scientists have determined that this antifungal agent inhibits the growth of yeast and molds through a unique mechanism that inhibits nutrient uptake.
In the test, analysis, measurement and evaluation studies carried out in our organization, national and international standards and applicable legal regulations are complied with and reliable and impartial results are obtained. These studies are based on the latest technological equipment, trained and experienced staff and modern methods. Among the numerous tests carried out in this context, there are also services for the determination of natamycin in foods.
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