Natamycin
CAS No.:7681-93-8
Another name: Pimaricin
Physical and chemical properties
Milky white powder, melting point 280 ℃ (decomposition). Insoluble in water, slightly soluble in methanol, soluble in dilute hydrochloric acid, dilute lye, glacial acetic acid, and dimethylformamide. When the pH value is lower than 3 or higher than 9, its solubility can be improved. It is extremely sensitive to oxygen and ultraviolet rays in the air, so it should be protected from light and sealed when used or stored.
Toxicological basis
① LD50: rat acute oral 2730mg / kg (BW) (male); 1500 mg / kg by mouth.
②ADI：0～0.3mg/kg（bw）（FAO/WHO，1994）
Application
Natamycin, as a food preservative, can be used in fermented wine with a limit of 0.01g/l; The maximum dosage for salad dressing and mayonnaise is 0.02g/kg (residue ≤ 10 mg/kg); Cheese, processed cheese, and similar products, the maximum use limit is 0.30g/kg (for surface use, the residue is ≤ 10mg/kg), which is used for sauced and marinated meat products, smoked, roasted, fried meat, western ham (smoked, smoked, steamed ham), meat enema, fermented meat products, fruit and vegetable juice (pulp), cakes, and the maximum use limit is 0.30g/kg (for surface use, suspension spray or immersion, the residue is ≤ 10mg/kg).
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