What is the 235 Preservative?

Over 150 countries worldwide have approved the use of the 235 preservative, known as Natamycin. This natural antifungal agent is derived from fermentation and is widely used in the food industry to protect various products from spoilage by mold and yeast.

Quick Summary

This guide explains the function, production, and applications of E235 (Natamycin), a natural preservative. It details how this antifungal agent inhibits mold and yeast growth, extending the shelf life of products like cheese and sausage without affecting taste or the natural bacterial cultures.

Key Points

• What is the 235 preservative: Preservative 235 is also known as Natamycin (E235), a natural antifungal agent produced by bacterial fermentation.

• Targeted Action: Natamycin specifically inhibits the growth of yeasts and molds by binding to ergosterol in their cell membranes, leaving beneficial bacteria unaffected.

• Common Applications: It is widely used as a surface treatment for products like cheese and dry-cured sausages, as well as being added to yogurt and beverages.

• Safety: The preservative is generally recognized as safe (GRAS) by major international food safety authorities, including the FDA and EFSA, with minimal absorption in the digestive tract.

• Natural Alternative: E235 serves as a natural alternative to synthetic preservatives like sorbates and benzoates, offering an odorless and tasteless way to extend shelf life.

• Reduced Spoilage: By preventing fungal growth, natamycin significantly improves the shelf life of food products and helps prevent the formation of harmful mycotoxins.

What is Natamycin (E235)?

Preservative 235, commonly known as Natamycin, is a natural polyene macrolide antibiotic with antifungal properties. It's produced through the fermentation of the bacterium Streptomyces natalensis. Originally called pimaricin when discovered in 1955, it was later renamed natamycin. As a biopreservative, it effectively targets molds and yeasts while leaving beneficial bacteria unharmed, making it suitable for preserving fermented foods.

How Natamycin (E235) Works as a Preservative

Natamycin works by binding to ergosterol, a vital component of fungal cell membranes. This binding disrupts nutrient transport and inhibits fungal growth.

1. Selective Targeting: It only affects fungi, which have ergosterol. Bacteria, lacking sterols, are not inhibited.
2. No Membrane Damage: Instead of damaging the membrane, it forms a complex with ergosterol, disrupting intracellular processes.
3. Low Dose Effectiveness: It is effective at low concentrations, preventing spoilage and mycotoxins with minimal use.

Applications of the 235 Preservative in Food

E235 is primarily used as a surface treatment because of its low water solubility, keeping it where mold and yeast typically grow. Common uses include application to the surface of various cheeses, on the casing of cured meats to inhibit mold and yeast, and added to yogurt and fermented milk products. It can also be used in some regions for beverages like juices and wines, and as a surface coating on un-yeasted baked goods.

Safety and Regulation of E235

Natamycin is widely considered safe (GRAS) by global food safety authorities, including the FDA, EFSA, and JECFA. Its safety profile is enhanced by minimal absorption in the digestive tract.

Natamycin (E235) vs. Synthetic Preservatives

Comparing E235 with synthetic preservatives like sorbates and benzoates highlights its unique properties. Natamycin is natural, primarily targets yeasts and molds by binding to ergosterol, has low water solubility staying on surfaces, does not interfere with beneficial bacteria, is tasteless, odorless, and colorless, and has a high safety profile with minimal body absorption. In contrast, synthetic preservatives are chemically synthesized, have a broader spectrum (potentially affecting some bacteria), permeate cell membranes, are water-soluble (penetrating food), may inhibit desired bacterial cultures, can impart bitter taste or affect color, and have general safety within limits though some allergic reactions are reported. For a more detailed comparison, please see {Link: FoodAdditives.net https://foodadditives.net/preservatives/natamycin/}.

Conclusion

Preservative 235, or Natamycin (E235), is an effective natural antifungal widely used in food. Produced through bacterial fermentation, it selectively inhibits yeasts and molds without affecting beneficial bacteria crucial for fermented foods. Its mechanism of binding to fungal ergosterol ensures efficacy at low concentrations. Approved by numerous regulatory bodies, E235 extends food shelf life, reduces spoilage, and provides a natural alternative to synthetic preservatives. While generally safe due to minimal absorption, those with mold or antibiotic sensitivities should be cautious. Natamycin is a key player in modern food safety and preservation.

For more detailed information on food additives, consult the European Food Safety Authority (EFSA) opinions on food additives.

Frequently Asked Questions

What is the 235 preservative?

The 235 preservative is Natamycin, also known by its European food additive number, E235. It is a natural antifungal agent derived from bacterial fermentation, specifically used to prevent mold and yeast growth.

Is E235 (Natamycin) a natural or artificial preservative?

E235 (Natamycin) is a natural preservative. It is produced by the fermentation of the bacterium Streptomyces natalensis, which is commonly found in soil.

What foods typically contain Natamycin (E235)?

Natamycin is commonly found as a surface treatment on cheeses and sausages. It can also be added to yogurts, some juices, and wines, and used in baked goods to prevent mold and yeast spoilage.

Is Natamycin (E235) safe to consume?

Yes, Natamycin is generally considered safe for human consumption at the levels used in food. Its safety has been approved by regulatory bodies worldwide, and it is minimally absorbed by the human digestive system.

How does Natamycin prevent food from spoiling?

It prevents spoilage by targeting ergosterol in the cell membranes of yeasts and molds. This action disrupts the cell's function and inhibits growth, stopping fungal spoilage.

Does Natamycin affect beneficial bacteria?

No, Natamycin does not affect beneficial bacteria. Because it specifically targets fungi, it is an ideal preservative for fermented products like cheese and yogurt where bacterial cultures are essential.

Can people with antibiotic allergies react to Natamycin?

Yes, although rare, individuals with antibiotic allergies (especially to the 'mycin' family of antibiotics) or mold sensitivities could potentially experience allergic reactions to Natamycin. Consulting a doctor is advisable if you are sensitive.