Natamycin E235---Food Grade Preservative

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CAS No.:
Other Names:
C 33 H 47 NO 13
Place of Origin:
China (Mainland)
Brand Name:
Model Number:
Off-White Powder
Melting Point:
172.8 °C
Soluble in Water
Molecular Weight:
Inhibit Molds and Yeasts
Shelf Life:
2 Years

Packaging & Delivery

Selling Units:
Single item
Single package size: 
61X51X20 cm
Single gross weight:
14.0 kg
Package Type:
HDPE Bottles: 500g/bottle Carton: 10kg/carton
Lead Time :

The Properties of Natamycin

Natamycin(pimaricin) is a polyene macrolide antifungal agent produced by Streptomyces natalensis, Streptomyces chatanoogen and some other Streptomyces spp. It is the sole antifungal food bio-preservative approved in the world, which could inhibits the growth of moulds and yeasts broadly and high-effectively and is safe to human body. The use of Natamycin does not change the nutritional value, appearance, flavor and texture of foods. Until now, Natamycin has been approved as food preservative in more than 40 countries and applied widely in cheese, meat food, cakes, fruit juice/sauce/salad, salted products and other foods. In China, Natamycin was approved as food preservative in 1996 and could be used in cheese, meat food, Guangdong-flavor-moon cakes, cake surface, fruit juices and easily-mouldy food processing devices et al. The residue of Natamycin is less than 10mg/kg.

Safety and Toxicity
Natamycin is nontoxic to human bodies, and no any carcinogenesis, mutagenesis or hypersensitivity reaction (HSR) was observed after its use. Natamycin could not be obsorbed in mammalian alimentary canal. No normal reistance of moulds and yeasts to natamycin was not observed.

ADI 0~0.3mg/kg (FAO/WHO, 1994). Safety to apply on foods (FDA, 172.155,1994)


The solubility of Natamycin is very low in water, and a little higher in ethanol. Natamycin could dissolve in low concentration.of HCl, glacial acetic acid and dimethylsulfoxide etc., but is insoluble in most organic solvents. The solubility of Natamycin in water is about 30~100mg/L at room temperature. It will increases when pH ≥9 or ≤3, which will decrease the antifungal activity.