Natamycin is a natural antifungal compound produced by the fermentation of Streptomyces. It belongs to the polyene macrolides, which can widely and effectively inhibit the growth of various molds and yeasts, as well as inhibit the production of mycotoxins. It can be widely used in food preservation and antifungal treatment. Natamycin has no inhibitory effect on bacteria, so it does not affect the natural ripening process of yogurt, cheese, raw ham, dry sausage.
|Appearance||white or yellowish crystalline powder|
|Specific rotation||+276° --- +280°|
|Heavy metals||10 ppm max|
|Lead||5 ppm max|
|Arsenic||3 ppm max|
|Mercury||1 ppm max|
|Loss on drying||6.0 - 9.0%|
|PH||5.0 – 7.5|
|Total plate count||10 Cfu/g max|
Natamycin is used to treat fungal infections, including Candida, Aspergillus, Cephalosporium, Fusarium, and Penicillium. It is applied topically as a cream, in eye drops, or (for oral infections) in a lozenge.
Natamycin is widely used for preservation in the products such as cheese, bread, bacon, barbecue, sausage,ham,fermented meat,mayonnaise and salad dressing, fermented alcoholic beverages,
fruit juices,soft drinks and energy drinks, fruit products etc.
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