Natamycin is a fungicide widely used as a biopreservative to inhibit yeasts and molds in the surface treatments of cheeses and sausages. It is also used in yogurt, bakery products, beverages and wines. The food additive number is E235. In general, there are four types of natamycin on the market: pure natamycin, 50 percent natamycin preparations containing salt excipients, lactose, and glucose.
Natamycin is a natural component commonly found in soil. Natamycin inhibits the growth of yeast and mold, as well as inhibits the production of toxins, but has no effect on bacteria, as there are no sterols in their membranes.
Natamycin is tasteless and odorless and does not affect the appearance, taste and color of food. It is active in a wide pH range (pH 3-9), making acidic, neutral and alkaline foods suitable. It is a white to creamy white crystalline powder. Practically insoluble in water, lipid and mineral oils; slightly soluble in methanol.
Natamycin effectively inhibits the growth and reproduction of various molds and yeasts, but has no effect on bacteria. It is widely used to kill yeast and mold on the surface of natural fermentation products such as yoghurt, cheese, ham and dry sausage, thereby extending their shelf life.
Natamycin is safe as a food additive.
The analytical studies carried out at our institution are based on state-of-the-art equipment, a trained and experienced staff, and modern methods. Among the numerous tests conducted within this scope are additive determination – natamycin analysis services.
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