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Natamycin
Cas No.: 7681-93-8

HS Code: 380892909

Chemical Formula: C8h16o5c33h47no13

Net weight: 25KG/bag
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product description
Product Name: Natamycin

Cas No.: 7681-93-8

HS Code: 380892909

Chemical Formula: C8h16o5c33h47no13

Net weight: 25KG/bag



 

AppearanceWhite to creamy-white almost odorless crystalline powder
Assay≥95%
Loss on drying (60°, ≤5 mm Hg)6.0%-9.0%
Residue on igniton≤0.5%
Specific rotation [α]D(20°C, 1% w/v)+250~ +295
pH (1% w/v in ddH2O)5.0 ~ 7.5
Pb, ppm≤2
Heavy metals (Pb), ppm≤20
Molds and YeastsAbsent
E.ColiAbsent/25g
SalmonellaAbsent/25g




PRODUCT DESCRIPTION

Natamycin is a natural antimycotic product and classified as a polyene macrolide. It is produced during fermentation by the bacterium Streptomyces spp. Natamycin inhibits not only the growth of different kinds of moulds and yeasts but the production of their toxins with high efficiency. While widely used in food preservation and anti-fungal treatment, Natamycin has no effect on bacteria. So it does not affect the natural maturing process of yoghurt, cheese, fresh ham, sausage, etc.


PRODUCT FEATURES

It has strong antibacterial pertinence, effectively inhibits the growth and reproduction of various molds and yeasts, and can inhibit the production of mycotoxins. It has no inhibitory effect on bacteria, so it does not affect the natural ripening process of yogurt, cheese, raw ham and dry sausage.

Low solubility, not easy to enter the food interior, with high surface mildew prevention effect.

It can play a good anti-corrosion and fresh-keeping effect in the range of ph3-9, and is suitable for all kinds of acidic, neutral and alkaline foods.


PRODUCT USAGE

Pimaricin (also known as natamycin, INN) belongs to a naturally occurring antifungal agent produced through the fermentation of the bacterium Streptomyces natalensis. It is a kind of macrolide polyene antifungal used for the treatment of fungal keratitis, which is a kind of eye infection. In medical field, it can be used for the treatment of various kind of fungal infections caused by Candida, Aspergillus, Cephalosporium, Fusarium, and Penicillium. In food industry, it can be used as a natural preservative to prevent fungal outgrowth. Its mechanism of action is through binding to the ergosterol in the plasma membrane of fungi, inhibiting the process of ergosterol-dependent fusion of vacuoles and membrane fusion, further inhibiting the fungal growth. It also inhibit the transport of amino acid and glucose through inhibiting membrane transport proteins. 


PACKAGING & STORAGE

It should be placed in a cool and dry place indoors to avoid sun and rain.



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