Natamycin (Pimaricin)
Preservatives
7681-93-8
E235
C₃₃H₄₇NO₁₃
$118.48 ~ $177.72
Food
Free sample from 100g(NF)
One unit of:10kg/carton
One unit of:10kg/carton
10kg/carton
Product Info
What is Natamycin (Pimaricin)?
Natamycin, also known as pimaricin, is a natural antifungal agent used primarily as a food preservative to inhibit the growth of molds and yeasts on the surfaces of cheese and cured meats.
How is Natamycin (Pimaricin) made?
| Step No. | Production Stage | Key Action | Control Point & Note |
|---|---|---|---|
| 1 | Inoculum Development | Cultivate a pure culture of the microorganism Streptomyces natalensis in a seed fermenter. | Control Point & Note: Maintain strict aseptic (sterile) conditions to prevent contamination. The purity and viability of the initial strain are critical for the entire batch. |
| 2 | Production Fermentation | Transfer the inoculum to a large-scale production fermenter. Provide a sterile nutrient medium and control environmental conditions. | Control Point & Note: This is the core production step. Continuously monitor and control pH, temperature, aeration (dissolved oxygen), and nutrient feed to maximize the yield of Natamycin. |
| 3 | Broth Harvest | Stop the fermentation process when the concentration of Natamycin reaches its peak. | Control Point & Note: The harvest point is determined by frequent in-process testing (e.g., HPLC). Harvesting too early or too late significantly reduces the overall yield. |
| 4 | Extraction | Separate the mycelium (biomass containing Natamycin) from the liquid broth. Extract the Natamycin from the mycelium using a food-grade solvent (e.g., methanol). | Control Point & Note: Natamycin is poorly soluble in water, so it is primarily located in the mycelium. The efficiency of the solvent extraction and solid-liquid separation (filtration/centrifugation) is crucial for recovery. |
| 5 | Purification & Crystallization | Concentrate the Natamycin-rich solvent extract and induce crystallization by adjusting pH and temperature. | Control Point & Note: This is a key purification step. The rate of crystallization and control over pH directly impact the purity and physical form of the final product. Multiple recrystallization steps may be used. |
| 6 | Filtration & Washing | Filter the Natamycin crystals from the solvent solution. Wash the crystals with purified water or a suitable solvent mix to remove residual impurities. | Control Point & Note: Proper washing is essential to remove process impurities and residual solvents. The filter's integrity must be maintained to prevent loss of product. |
| 7 | Drying | Dry the purified, wet Natamycin crystals under controlled vacuum and low temperature. | Control Point & Note: Avoid high temperatures, as Natamycin is heat-sensitive. The final moisture content is a critical quality specification that must be strictly controlled to ensure stability. |
| 8 | Milling & Blending | Mill the dried Natamycin to achieve a specific particle size distribution. Blend with an inert carrier (e.g., lactose, sodium chloride) to a standardized potency (e.g., 50%). | Control Point & Note: Particle size is important for its application and dissolution. Blend uniformity must be validated to ensure every part of the batch has the correct potency. |
| 9 | Final Quality Control & Packaging | Conduct comprehensive testing on the final blended product against specifications. Package in sealed, opaque, airtight containers. | Control Point & Note: Test for purity, potency, microbial limits, and heavy metals. Natamycin is sensitive to UV light and oxidation, so light-proof and moisture-proof packaging is mandatory. |
Technical Specifications
| CAS Number | 7681-93-8 |
| Chemical Formula | C₃₃H₄₇NO₁₃ |
| Solubility | ≈0.39 mg/mL in water |
| Storage Conditions | Cool, dry, protected from light |
| Shelf Life | 24 Months |
Applications & Usage
Common Applications:
surface treatment of cheese
dried sausages
prevents mold/yeast growth
Mechanism of action:
| Parameter | Natamycin (Pimaricin) |
|---|---|
| Functional Category | Natural Antimicrobial Agent; Antifungal Preservative; Surface Treatment Agent (E235). |
| Key Ingredients | Natamycin (a polyene macrolide antibiotic produced by fermentation of *Streptomyces natalensis*). |
| Mechanism of Action | Specifically and irreversibly binds to ergosterol, a primary sterol component of fungal and yeast cell membranes. This binding disrupts membrane fluidity and integrity, creating pores that lead to leakage of essential intracellular components and ultimately causing cell death. It is ineffective against bacteria as their membranes lack ergosterol. |
| Application Effect in Product | Prevents the growth of a wide spectrum of spoilage yeasts and molds on the surface of foods such as cheese, cured meats, and baked goods. Extends shelf life without affecting flavor, odor, or color. Its low solubility and surface-level activity make it ideal for preventing post-processing contamination. |
Comparison:
| Product Name | Category/Type | Key Features | Strengths (vs peers) | Weaknesses (vs peers) | Best Use Cases | Why Choose |
|---|---|---|---|---|---|---|
| Natamycin (Pimaricin) | Biopreservative (Polyene antifungal) | Natural origin; potent against yeasts and molds; acts on surfaces; stable across a wide pH range (3-9). | Highly specific to fungi, does not affect bacteria (e.g., starter cultures); effective at very low concentrations. | Low water solubility limits use to surfaces; higher cost; sensitive to UV light. | Surface treatment of cheese, cured sausages, and baked goods. | For powerful, targeted surface mold and yeast prevention without impacting bacterial cultures in products like cheese. |
| Potassium Sorbate | Synthetic Preservative | Water-soluble salt; inhibits molds, yeasts, and some bacteria; most effective at pH below 6.5. | Very soluble, easy to mix into products; cost-effective; generally flavor-neutral. | Effectiveness decreases significantly at neutral pH; primarily inhibits growth (fungistatic), not kills. | Acidic foods like beverages, jams, yogurt, wine, and dried fruit. | A low-cost, versatile preservative for acidic liquid or semi-solid foods requiring broad microbial control. |
| Sodium Benzoate | Synthetic Preservative | Water-soluble salt; inhibits yeasts and molds; requires high acidity (pH < 4.5) for optimal activity. | Extremely low cost; very effective in highly acidic environments. | Ineffective at higher pH levels; can impart a sharp aftertaste; potential for benzene formation with ascorbic acid. | Carbonated soft drinks, fruit juices, pickles, and salad dressings. | The most economical choice for preserving very acidic foods and beverages where cost is a primary driver. |
| Calcium Propionate | Synthetic Preservative | Primarily inhibits mold growth; has little to no effect on yeast; provides calcium. | Ideal for baked goods as it does not interfere with yeast leavening; effective against rope-forming bacteria. | Not effective against yeast; can sometimes contribute a slight tangy or cheesy flavor at high concentrations. | Yeast-leavened and chemically-leavened baked goods like bread, cakes, and pastries. | To prevent mold in baked goods without affecting the yeast fermentation process. |
Technical Documents
Available Documentation
Technical documentation and COA available
Safety Data Sheet (SDS)
Yes
Certificate of Analysis (COA)
Quality assurance documentation
Technical Data Sheet
Detailed technical specifications