Natamycin · Natural Antifungal Preservative for Cheese, Dairy, Bakery & Beverages

Key characteristics

• Chemical name: Natamycin (also known as pimaricin).
• Origin: produced by submerged fermentation of selected Streptomyces species, followed by purification and standardisation.
• Form:
  • As pure natamycin (high-assay powder), or
  • As standardised natamycin preparations (e.g. ~50% natamycin with carriers such as lactose, glucose or other permitted carriers) designed for easier dispersion.
• Solubility: very low solubility in water; in food applications natamycin is used as finely dispersed suspensions or powders, particularly for surface treatments and coatings.
• Microbial spectrum: highly effective against yeasts and moulds; minimal activity against most bacteria at typical food-use concentrations.
• pH range: effective over a relatively broad pH range in foods, with optimal performance in slightly acidic environments and suitable water activity conditions.
• Function in foods:
  • Prevention of surface yeast and mould growth on cheese and cured meats,
  • Yeast and mould control in dairy, bakery and beverage systems where permitted,
  • Support for extended shelf life and reduced spoilage losses.
• Stability factors: natamycin is sensitive to strong light and oxygen, especially UV; storage and processing should minimise exposure to preserve activity.

Atlas helps customers select the appropriate natamycin grade and carrier system, and supports application design for target food categories and regulatory frameworks.

Indicative specification points

Specifications vary with natamycin grade (pure vs. standardised) and destination markets. Typical food-grade natamycin parameters include:

• Assay:
  • Pure natamycin: e.g. ≥95% natamycin (on dried basis), or
  • Standardised products: defined natamycin content (e.g. ~50%) with specified carriers.
• Appearance: white to slightly yellow crystalline powder or fine granules, free from visible foreign matter.
• Identification tests: confirm natamycin structure and characteristic UV/IR spectrum in line with applicable food-additive monographs.
• pH of suspension: monitored for a defined natamycin dispersion to ensure consistent behaviour.
• Loss on drying: controlled to maintain active content and flow properties.
• Degradation products & impurities: limited in line with natamycin purity and safety requirements.
• Carrier profile (for standardised forms): carriers (e.g. lactose, glucose, other carbohydrates) and their purity, origin and allergen status are clearly defined.
• Microbiological criteria: compliant with food-grade standards and suitable for application in ready-to-eat foods such as cheese and yogurt.

Each batch is supplied with a Certificate of Analysis (COA) and a technical data sheet. Additional documentation (GMO status, allergen declarations, dietary suitability, contaminants, origin, Halal/Kosher certificates) can be provided according to customer and regulatory needs.

Cheese & cheese products

• Natural cheeses – natamycin is widely used on the surface of semi-hard and hard cheeses to prevent yeast and mould growth during ripening and storage. It is typically applied via coatings, brine treatments or surface sprays, always in line with local regulations (e.g. limitations to surface use only).
• Processed cheese & cheese spreads – application in processed cheese slices, blocks and spreads to reduce surface and internal yeast/mould spoilage where permitted.
• Cheese analogues & pizza cheese – natamycin can be part of protective systems in selected cheese-type products, especially where extended ambient or chilled shelf life is required.

Dairy & cultured products

• Yogurt & fermented dairy – controlled natamycin systems may help reduce surface yeasts and moulds in fruit layers, toppings or selected applications, subject to local regulations and category conditions.
• Dairy beverages & drinkable yogurts – natamycin can support yeast control in acidified dairy drinks when authorised and correctly dosed.
• Cream-based products & desserts – use in certain high-risk dairy desserts where mould spoilage is of particular concern and regulations allow natamycin use.

Meat, sausages & cured products

• Dry and semi-dry sausages – natamycin is used on the surface of sausages and cured meats to prevent undesired moulds and yeasts, especially in ripened or fermented products.
• Other cured meats – selected use in cured or smoked meats as part of surface protection systems.

Bakery, fruit systems & beverages

• Bakery products – natamycin may be used in high-moisture baked goods, fillings and toppings to reduce mould growth, in line with regional authorisations.
• Fruit preparations & toppings – application in fruit layers, glazes and toppings for dairy and bakery where yeasts and moulds limit shelf life.
• Selected beverages – in some markets, natamycin may be approved for specific non-alcoholic beverages as part of yeast-control systems; regulations must be checked very carefully.

Application methods & formulation guidance

• Typical application modes:
  • Surface sprays – natamycin dispersions sprayed onto cheese, sausages or bakery surfaces,
  • Brine treatments – natamycin suspensions used in cheese brines,
  • Coatings & films – incorporation into cheese coatings or edible films where allowed,
  • Dry or liquid premixes – addition to fillings, toppings or batter systems for bakery and dairy applications.
• Key technical considerations:
  • Natamycin’s low water solubility requires proper dispersion or suspension techniques,
  • Excessive penetration into cheese or meat should be avoided where surface-only use is mandated,
  • Exposure to light and oxygen should be minimised to preserve activity,
  • Systems should be validated via shelf-life and challenge testing to confirm yeast/mould control and sensory performance.
• Regulatory & labelling aspects:
  • Permitted uses and maximum levels for natamycin (E235) differ significantly between regions,
  • Some markets restrict natamycin to surface treatments only for certain foods (e.g. cheese, sausages),
  • Correct additive labelling (name, functional class, E-number if used) is essential,
  • Regulatory status in new markets, children’s foods or “natural/clean-label” positioned products must be reviewed case by case.
• System design:
  • Natamycin is rarely used alone; it typically complements pH control, water activity reduction, sorbates/benzoates, cold chain and hygienic processing,
  • Atlas can advise on combinations with other preservatives and hurdles to meet shelf-life targets while managing label and sensory constraints.

Quality & documentation

• Supplied as food-grade natamycin (pure or standardised) with agreed specifications for assay, carrier composition, physical properties and impurity limits.
• Each batch is accompanied by a Certificate of Analysis (COA) and a technical data sheet outlining key analytical parameters and test methods.
• Additional documentation can include GMO status, allergen declarations, contaminant & heavy metal data, dietary suitability (e.g. vegetarian where applicable), BSE/TSE statements, origin and Halal/Kosher certificates, depending on the selected producer and grade.
• Production sites typically operate under recognised ISO and food safety management systems (e.g. HACCP, FSSC/ISO 22000), with further certifications available on request.
• Customers remain responsible for regulatory compliance, maximum use levels, permitted food categories, labelling and claims for natamycin-containing products in each destination market.

Packaging, storage & logistics

• Standard packaging: commonly 20–25 kg cartons, fibre drums or multi-wall bags with light-protective inner liners to limit exposure to light and moisture; other pack sizes can be reviewed based on customer requirements.
• Suitable for full-container or mixed-container loads together with other preservatives, acidulants, stabilisers and functional ingredients.
• Store in a cool, dry place, away from direct light, heat and odour-intensive materials to maintain natamycin activity and quality.
• Typical shelf life is defined in the product specification and on the COA; customers should validate antifungal performance and sensory impact in their own formulations, processes and packaging conditions.
• Shipments can be arranged under FOB, CFR, CIF or other agreed Incoterms, with export, customs and quality documentation coordinated from Ankara, Türkiye.

To receive a tailored offer, please share your intended applications (cheese, yogurt/dairy, sausages, bakery, fruit systems, beverages, etc.), target shelf life, yeast/mould challenges, preferred natamycin grade (pure vs. standardised), annual volume, packaging needs, documentation/certification requirements and destination markets. Our team will recommend suitable natamycin grades and integrated preservation concepts.