Think natural.® Nataseen® – Natamycin (Pimaricin)
Nataseen® is a natural antimicrobial agent, which delivers great antimicrobial activity against yeasts and moulds. It shows no activity against bacteria. It is widely used in food and pharmaceutical applications.
- Natural and non-animal source.
- Effective against yeasts and moulds.
- Extends shelf life.
- Effective over a wide range of pH values (3-9).
- Has no effect on bacteria, making it useful for food products produced by bacterial cultures.
- Secures desired food flavor.
- Improves cost efficiency due to the low dosage rate.
- Meets consumer demands for food protected with natural antimicrobials by fully or partially replacing synthetic additives.
Nataseen®-L contains Natamycin and lactose, used in dairy products to inhibit yeasts and moulds.
Nataseen®-S contains Natamycin and sodium chloride, used in many food applications to inhibit yeasts and moulds.
Nataseen®-G contains Natamycin and glucose, used in many food applications to inhibit yeasts and moulds.
Nataseen®-H is ultra-pure Natamycin product, with excellent anti-yeast and mould activity and high solubility, for food, cosmeceutical and pharmaceutical applications.
Nataseen®-W is a liquid Natamycin product, which remains into stable suspension after addition of water. With our latest technology, this product could have better performance than traditional Natamycin product. It is ready to use and suitable for spray and dipping.
Nataseen®-W+ is a liquid Natamycin product, which remains into stable suspension after addition of water. With our latest technology, this product could have better performance than traditional Natamycin product. It is ready to use and suitable for spray and dipping. It is a concentrated version of Nataseen®-W.
Nataseen®-WP is a breakthrough pure Natamycin product. Due to its high solubility, this product could disperse in water quickly, and remain in to stable suspension, and eventually deliver better antimicrobial effect than traditional Natamycin product.
Natamycin, the active ingredient in Nataseen®, also known as pimaricin, is a fungicide of the polyenemacrolide group produced by natural strains of Streptomyces natalensis or of Streptococcus lactis, it is especially effective against yeasts and moulds.
Natamycin has been used for decades in the food industry as a hurdle to fungal outgrowth in dairy products, meats, and other foods. It has usually a very low solubility in water; however, it is effective at very low levels.
Potential advantages for the usage of Natamycin might include the replacement of traditional chemical preservatives, a neutral flavor impact, and less dependence on pH for efficacy, as is common with chemical preservatives. It may be applied by spraying a liquid suspension, by dipping the product in an aqueous suspension (known as a “brine”), or by mixing it into the product in a powdered form along with cellulose (a known “anti-caking” agent) on whole, shredded, or soft cheeses.
Approval and regulations
The joint Expert Committee on Food Additives (JECFA) approved Natamycin as a biological food preservative with an acceptable daily intake of 0.3mg/kg body weight. The CODEX Alimentarius commission and other regulatory authorities permit the use of Natamycin as a surface treatment for cheese and cheese analogues, along with cured (including salted) and dried uncooked processed meat and poultry, at a maximum dose of 2mg/dm2, with a residue level to a depth of 5mm.
Depending on local regulatory approval, some countries allow Natamycin to be applied to the surface of dry and fermented sausages to prevent mold growth on the casing. Also, Natamycin is approved for various dairy applications in the United States. It is generally recognized as safe (GRAS) by the U.S. Food and Drug Administration. More specifically, Natamycin is commonly used in products such as cottage cheese, sour cream, yogurt and packaged salad mixes. As a food additive, it has E number E235 in Europe.
Articles about Natamycin
Scientific Opinion on the use of natamycin (E 235) as a food additive, by EFSA, 14 December 2009