NATAMYCIN

Natamycin is a polyene macrolide antifungal agent produced by fermentation, and Natamycin is widely used as a food preservative to inhibit yeasts and molds.
Natamycin is commonly used as a surface preservative because Natamycin has very low solubility in water and Natamycin tends to remain where it is applied rather than diffusing deeply into foods.
Natamycin is effective at very low use levels, and Natamycin helps extend shelf life while having minimal impact on taste and aroma when properly applied.

CAS Number: 7681-93-8
EC Number: 231-683-5
Molecular Formula: C33H47NO13
Molecular Weight: 665.73 g/mol

Synonyms: Natamycin, Pimaricin, E235, Natamycin E235, Natamycin Preservative, Pimaricin E235, Polyene Antifungal Natamycin, Natamycin Food Grade, Natamycin Antimycotic, Natamycin Surface Preservative, Natamycin Antifungal Agent, Natamycin Fermentation Product, Natamycin, NATAMYCIN, Pimaricin, PIMARICIN, Natamycin (E235), E235, E 235, E-235, INS 235, INS-235, Natamycin (food preservative), Natamycin (antifungal preservative), Natamycin (antimycotic), Natamycin antifungal, Natamycin antibiotic (polyene), Polyene antifungal (natamycin), Polyene macrolide (natamycin), Natamycin (INN), Natamycin (USAN), Natamycin (antifungal agent), Natamycin (mold inhibitor), Natamycin (yeast inhibitor), Natamycin preservative, Natamycin surface preservative (use context), Natamycin cheese preservative (use context), Natamycin for cheese rind (use context), Natamycin for sausages (use context), Natamycin for dried meats (use context), Natamycin for bakery (use context), Natamycin for dairy (use context), Natamycin coating preservative (use context), Natamycin dip solution (use context), Natamycin spray (use context), Natamycin suspension (use context), Natamycin solution (use context), Natamycin powder, Natamycin crystalline powder, Natamycin micronized, Micronized natamycin, Natamycin concentrate, Natamycin dispersion (use context), Natamycin aqueous dispersion (use context), Natamycin 50% (common formulation grade), Natamycin 95%, Natamycin 98%, Natamycin high purity, Natamycin food grade, Natamycin pharmaceutical grade, Natamycin veterinary grade (use context), Natamycin reagent (use context), Natamycin analytical standard (use context), Natamycin reference standard (use context), Natamycin (CAS 7681-93-8),

APPLICATIONS

Natamycin is used on the surface of hard and semi-hard cheeses to inhibit mold growth during ripening and storage.
Natamycin is applied to cheese rinds by dipping, spraying, or brushing to reduce surface spoilage.
Natamycin is used in cheese packaging systems to help protect the product surface from fungal contamination.

Natamycin is used on sliced and shredded cheese surfaces to reduce mold growth after cutting and packaging.
Natamycin is incorporated into surface treatments for processed cheese products where mold control is needed.
Natamycin is used in cheese portion packs to extend shelf life under chilled distribution.

Natamycin is used in yogurt and dairy dessert surface protection in selected products where surface mold risk is present.
Natamycin is applied to dairy-based spreads and dips to reduce yeast and mold growth on the exposed surface.
Natamycin is used in dairy analog products to improve fungal stability when formulation and regulations allow.

Natamycin is used in cured sausage casings to inhibit surface mold and yeast growth during storage.
Natamycin is applied to meat product surfaces to support longer shelf life under chilled conditions.
Natamycin is used in fermented meat products where fungal control is needed without strong sensory impact.

Natamycin is used in bakery products as a surface preservative to inhibit mold growth on breads and buns.
Natamycin is applied to tortillas and flatbreads to reduce surface spoilage and extend freshness.
Natamycin is used on pastry surfaces when mold control is critical during distribution.

Natamycin is used in packaged cakes and sweet baked goods to reduce mold growth under humid storage conditions.
Natamycin is applied to bakery toppings and glazes where water activity supports fungal growth.
Natamycin is used in bakery packaging lines as a surface treatment step to improve shelf stability.

Natamycin is used in fruit preparations and fillings in selected applications where yeast and mold control is needed.
Natamycin is applied to fruit-based toppings and inclusions to reduce surface spoilage in chilled desserts.
Natamycin is used in jam-like surface layers where fungal growth risk is highest at the air interface.

Natamycin is used in beverages and beverage bases in niche applications where yeast control is required and regulations permit.
Natamycin is incorporated into certain fermentation-adjacent processes to reduce unwanted yeast growth in susceptible systems.
Natamycin is used in beverage ingredient handling to protect surfaces and processing steps from fungal contamination.

Natamycin is used in food processing environments as part of product protection strategies focused on yeast and mold prevention.
Natamycin is applied in targeted ways where surface contamination is a known risk point in the process.
Natamycin is used to reduce spoilage losses and improve consistency of finished product shelf life.

Natamycin is used in cheese brines or surface treatment baths where controlled dosing supports uniform protection.
Natamycin is used in spray applications for uniform coverage on irregular surfaces and rinds.
Natamycin is used in dipping operations where contact time and concentration are optimized for performance.

Natamycin is used in clean-label positioning strategies in markets where Natamycin is considered an acceptable preservative option.
Natamycin is used to reduce reliance on sorbates in certain product designs where surface action is preferred.
Natamycin is used in multi-hurdle preservation where pH, packaging, and hygiene are combined with targeted antifungal protection.

Natamycin is used in export and long-distribution supply chains where extended shelf life reduces waste and spoilage returns.
Natamycin is used in high-humidity storage situations where mold pressure is elevated.
Natamycin is used in products with high water activity surfaces where fungal growth can start quickly.

Natamycin is used in quality control programs as a preservative tool to improve pass rates in shelf-life testing.
Natamycin is used to protect cut surfaces created during slicing and portioning operations.
Natamycin is used to reduce visible mold defects that negatively affect consumer acceptance.

Natamycin is used in formulations and processes where bacterial preservation is handled by other hurdles, because Natamycin targets yeasts and molds rather than bacteria.
Natamycin is used when minimal sensory impact is needed and the preservative should remain mostly at the surface.
Natamycin is valued because Natamycin provides strong antifungal protection at low levels and supports longer shelf life for many susceptible foods.

Natamycin is used as a food preservative to inhibit molds and yeasts.
Natamycin is used on the surface of cheeses to prevent mold growth during ripening and storage.
Natamycin helps extend shelf life by reducing visible spoilage on food surfaces.

Natamycin is used in hard and semi-hard cheeses as a surface treatment.
Natamycin supports protection of cheese rinds from unwanted mold contamination.
Natamycin helps maintain product appearance and reduces product loss in cheese production.

Natamycin is used in sliced and shredded cheese packaging to reduce surface mold growth.
Natamycin supports shelf-life extension in packaged cheese products.
Natamycin helps reduce consumer complaints related to visible mold development.

Natamycin is used in cheese brines and coatings in some manufacturing processes.
Natamycin supports antifungal protection when incorporated into edible coatings.
Natamycin helps protect cheese surfaces while minimizing impact on internal fermentation.

Natamycin is used in sausage casings and cured meat surfaces in some regions where permitted.
Natamycin supports control of mold growth on dry sausage surfaces during curing.
Natamycin helps reduce spoilage and improve visual quality of cured meats.

Natamycin is used in bakery products to inhibit mold growth on bread and pastries in some applications.
Natamycin supports surface protection of baked goods vulnerable to mold during storage.
Natamycin helps extend shelf life in packaged bakery products when permitted.

Natamycin is used in tortillas and flatbreads in some markets to control mold growth.
Natamycin supports longer shelf life for packaged flatbreads.
Natamycin helps reduce mold spoilage in distribution chains with humidity exposure.

Natamycin is used in yogurt and dairy desserts in some regions where permitted for fungal control.
Natamycin supports inhibition of yeasts that can cause swelling and off-flavors.
Natamycin helps maintain product quality during chilled storage.

Natamycin is used in fermented dairy products to reduce yeast spoilage in some formulations.
Natamycin supports microbial stability without strongly affecting lactic acid bacteria at typical use levels.
Natamycin helps reduce gas production and package swelling caused by yeasts.

Natamycin is used in fruit preparations and fruit fillings in some markets to inhibit yeasts and molds.
Natamycin supports stability of sweet, acidic fruit bases prone to fungal spoilage.
Natamycin helps reduce visible spoilage and off-odor development.

Natamycin is used in jams and preserves in niche applications to reduce surface mold growth.
Natamycin supports protection of high-sugar products when surface contamination is a risk.
Natamycin helps extend shelf life after opening in selected product designs.

DESCRIPTION

Natamycin is a naturally derived antifungal compound produced by Streptomyces fermentation, and Natamycin is classified as a polyene macrolide.
Natamycin inhibits yeasts and molds by binding to sterols in fungal cell membranes, and Natamycin reduces fungal growth and spore germination.
Natamycin is poorly soluble in water, so Natamycin is most effective as a surface preservative where direct contact with fungal cells occurs.

Natamycin is typically supplied as a cream to yellowish powder, and Natamycin may be formulated into dispersions for easier application.
Natamycin stability depends on light, oxygen, and pH, and Natamycin can lose activity with prolonged exposure to strong light and oxidizing conditions.
Natamycin is commonly applied by dipping or spraying, and uniform coverage is critical for consistent antifungal protection.

Natamycin is not intended as a broad antibacterial preservative, and Natamycin is mainly used to control molds and yeasts.
Natamycin use levels and permitted food categories vary by market, so Natamycin must be applied in compliance with local regulations and labeling rules.
Natamycin should be stored dry and protected from light to maintain activity and consistent performance over shelf life.

PROPERTIES

Chemical Formula: C33H47NO13
Molecular Weight: 665.73 g/mol
Common Name: Natamycin (E235)
Chemical Type: Polyene macrolide antifungal (fermentation-derived)
Appearance: Cream to yellowish powder (grade dependent)
Odor: Slight characteristic odor
Solubility: Very low solubility in water; dispersible in water with suitable carriers; limited solubility in some organic systems (grade dependent)
Primary Activity: Antifungal against yeasts and molds; limited antibacterial activity
Mode of Action: Sterol-binding interaction in fungal membranes (functional description)
Stability: Sensitive to light and oxidation; stability depends on formulation and storage conditions
Typical Use: Surface treatment via dipping, spraying, brushing, or packaging-associated delivery (process dependent)
Storage Temperature: 5–25°C, dry, protected from light, tightly closed
Shelf Life: Typically 24–36 months in original sealed packaging (supplier dependent)

FIRST AID

Inhalation:
Move to fresh air if dust is inhaled.
Seek medical attention if respiratory irritation persists.
Avoid breathing dust during weighing and powder transfer.

Skin Contact:
Wash with soap and water after contact.
Remove contaminated clothing and wash before reuse.
Seek medical advice if irritation develops or persists.

Eye Contact:
Rinse cautiously with water for several minutes.
Remove contact lenses if present and easy to do, then continue rinsing.
Seek medical attention if irritation persists.

Ingestion:
Rinse mouth with water.
Seek medical attention if discomfort occurs or if a large amount is swallowed.
Never give anything by mouth to an unconscious person.

Note to Physicians:
Treat symptomatically.
No specific antidote is required.
Provide supportive care based on exposure route and symptoms.

HANDLING AND STORAGE

Handling:
Use appropriate PPE including gloves and safety glasses, and use dust protection as needed.
Avoid generating dust and avoid inhalation of fine powder.
Wash hands after handling and before eating, drinking, or smoking.

Ventilation:
Use local exhaust or general ventilation where dust may be generated.
Maintain good airflow during weighing, charging, and blending operations.
Minimize airborne particulate accumulation in enclosed areas.

Storage:
Store in tightly closed containers in a cool, dry place protected from light.
Protect from moisture and contamination to maintain activity and food-grade quality.
Keep containers properly labeled and sealed when not in use.

Spill and Leak Procedures:
Avoid dust generation and sweep or vacuum using suitable equipment.
Collect spilled material into suitable containers for reuse or disposal according to local regulations.
Clean residues with wet wiping if needed to reduce airborne dust.

Handling Precautions:
Prepare Natamycin dispersions using validated procedures to achieve uniform concentration and stable application behavior.
Optimize application method and coverage to ensure consistent surface protection in the final product.
Rotate stock using FIFO practices to maintain consistent potency and predictable antifungal performance.