Natamycin, also known as pimaricin, is a substance produced by the bacterium Streptomyces natalensis.
It is a new broad and high-efficient natural food preservative, and it is the only approved anti-fungal preservative in the international area.
Natamycin is widely used for preservation on the products such as cheese, bread, bacon, barbecue, sausage, ham, fermented meat, mayonnaise and salad dressing, fermented alcoholic beverages, fruit juices, soft drinks and energy drinks, fruit products etc.
Natamycin, in the concentration of 2.5～100 mg/kg, can significantly extend product shelf life.
Natamycin suspension can be added directly (spraying or immersion) to the food. Natamycin also can be added directly to liquid food.
1) For mayonnaise and salad dressing: 20 mg/kg max.
2) For fermented alcoholic beverages: 10mg/L max.
3) Others dosage is 30 ~ 300 mg/kg. Maximum residue levels must not exceed 10 mg/kg.