Natamycin, also called pimaricin, is a polyene macrolide antifungal agent produced by the fermentation of the bacterium Streptomyces natalensis. It is an effective bio-preservative against molds and yeasts but does not affect bacteria, making it suitable for foods like aged cheeses that rely on bacterial cultures. Its low solubility in water ensures it primarily acts on the food surface, where fungal growth is most common. Below are food categories where natamycin is frequently used.
Foods containing natamycin
Natamycin is used across several food categories to prevent fungal spoilage:
Dairy Products
Dairy items are often treated with natamycin to prevent mold and yeast growth.
- Cheeses: A primary application is on the surface of hard, semi-hard, and semi-soft cheeses to prevent mold on the rind. It's also used in shredded or grated cheeses and some soft cheese varieties.
- Yogurts: Natamycin is added to yogurt to inhibit yeast and mold, which can extend shelf life and prevent issues like container bloating.
- Other Dairy: Products such as cottage cheese and khoa may also contain natamycin.
Meat and Fish Products
Natamycin is used as a surface treatment for certain meat and fish items.
- Dry, Cured Sausages: Applied to casings of products like salami to prevent surface mold.
- Processed Meats: Can be used in processed meats, poultry, and game as a surface treatment.
- Fish Products: Permitted in some regions, like South Africa, for certain fish products.
Baked Goods
- Muffins, Bread, and Cakes: Applied to extend the shelf life by preventing mold and yeast growth, particularly in high-moisture items.
Beverages and Other Products
- Juices and Wines: Used in some fruit/vegetable juices and wine to prevent yeast and mold spoilage.
- Sauces and Dressings: May contain natamycin for shelf stability.
How to identify natamycin on food labels
Natamycin must be listed on ingredient labels. Look for "natamycin" or its European code, E235. For cheeses, labels often state the rind is treated with this preservative.
Natamycin vs. other common preservatives
| Feature | Natamycin (E235) | Potassium Sorbate (E202) | Sodium Benzoate (E211) |
|---|---|---|---|
| Origin | Natural (bacterial fermentation) | Natural or synthetic (sorbic acid) | Natural or synthetic (benzoic acid) |
| Effectiveness | Excellent against molds and yeasts; ineffective against bacteria | Effective against yeasts and molds, and some bacteria | Effective against yeasts and molds, poor against bacteria |
| Solubility & Migration | Low water solubility; remains on the food surface | High water solubility; penetrates into the food | High water solubility; penetrates into the food |
| Impact on Flavor | No change at typical levels | Can impart a bitter taste at higher concentrations | May have an acidic or medicinal flavor in high-acid foods |
| Common Uses | Surface of cheese, sausages; yogurts, baked goods | Soft drinks, baked goods, cheeses, syrups | Acidic foods like fruit juices, carbonated drinks, pickles, salad dressings |
How to avoid natamycin
To avoid natamycin, carefully read ingredient labels for 'natamycin' or 'E235'. Choose cheeses with untreated rinds and unprocessed meats when possible. Organic products may have stricter rules, but checking the label is always recommended.
Conclusion
Natamycin is a safe, effective, natural preservative widely used to prevent mold and yeast spoilage in foods like cheese, sausages, yogurt, and baked goods. Its surface action preserves food quality without affecting taste or texture. Identified on labels as 'natamycin' or E235, it plays a vital role in food safety and reducing waste. While safe for most, those with sensitivities should be aware of its presence.
Natamycin: The Natural Preservative Explained - CHEMSINO Blog
