Introduction: Natamycin (Pimaricin) is an antimycotic product which have broad and effective action. It not only inhibits the growth of different moulds and yeasts, but also inhibits the production of their toxin. Commercial Natamycin contains 50% of the active substance. Small quantities of Natamycin can inhibit all moulds and yeasts, which cause food spoilage. Natamycin has no effect on bacteria, so it does not prevent in the natural maturing process of yoghurt , cheese , fresh Ham, sausage, ect.

Molecular formula：C33H47NO13

Molecular weight：665.75

Physical characteristic: Natamycin is a white to yellow flavourless, odourless crystalline powder. It is very stable with its crystal form. The solubility of Natamycin is very low in water and in most organic solvents. Only 50mg Natamycin can be dissolved in pure water at room temperature. The low solubility makes it very suitable for use on the surface of food. Natamycin will stay on surface of food, where most moulds and yeasts may grow, but does not influence the natural course of fermentation inside.

Chemical characteristic: As seen from the molecular structural, Natamycin is polyene macrolide antimycotic. But it is very sensible to oxidation and ultraviolet radiation.

Microbiological characteristic: Natamycin can hinder almost all the fungi (moulds and yeasts), but could not result in bacteria, virus or other microorganism.

The activation and stability: Many factors can influence the stability of Natamycin: acidity (PH value), temperature, light, oxygen, heavy metal, etc.

Usage: Food preservative. Ideal result can be achieved by using Natamycin on the exposed surface of the food where the moulds and yeasts may grow. This is especially useful for cheese manufacture, since the mould growth is prevented, while the cheese ripening bacteria will grow and metabolize normally. The product should be stored in dry, cool (not exceeding 15℃ ) places, in original sealed container, and prevent from direct sunlight.