Shandong Freda Biotechnology Co., Ltd.

Pimafucin

• Category :

  Food and Feed additives/Food additives

• Synonyms :

  Pimaricin, Streptomyces chattanoogensis (1.07360);Natamycin;Pimaricin;22-[(3-amino-3,6-dideoxy-beta-D-glycero-hexopyranosyl)oxy]-1,3,26-trihydroxy-12-methyl-10-oxo-6,11,28-trioxatricyclo[22.3.1.0~5,7~]octacosa-8,14,16,18,20-pentaene-25-carboxylic acid;(1R,3S,5R,7R,8E,12R,14E,16E,18E,20E,22R,24S,25R,26S)-22-[(3-amino-3,6-dideoxy-beta-D-mannopyranosyl)oxy]-1,3,26-trihydroxy-12-methyl-10-oxo-6,11,28-trioxatricyclo[22.3.1.0~5,7~]octacosa-8,14,16,18,20-pentaene-25-carboxylic acid;(8Z,14Z,16Z,18Z,20Z)-22-[(3-amino-3,6-dideoxyhexopyranosyl)oxy]-1,3,26-trihydroxy-12-methyl-10-oxo-6,11,28-trioxatricyclo[22.3.1.0~5,7~]octacosa-8,14,16,18,20-pentaene-25-carboxylic acid;(1R,3S,5R,7R,8E,12R,22R,24S,25R,26S)-22-[(3-amino-3,6-dideoxy-D-mannopyranosyl)oxy]-1,3,26-trihydroxy-12-methyl-10-oxo-6,11,28-trioxatricyclo[22.3.1.0~5,7~]octacosa-8,14,16,18,20-pentaene-25-carboxylic acid;natamycin sterile;

• CAS NO :

  7681-93-8

• EC NO :

  231-683-5

• Molecular Formula :

  C₃₃H₄₇NO₁₃

• Molecular Weight :

  665.7252

• Main Specifications :

  natural food preservative

• InChI :

  InChI=1/C33H47NO13/c1-18-10-8-6-4-3-5-7-9-11-21(45-32-30(39)28(34)29(38)19(2)44-32)15-25-27(31(40)41)22(36)17-33(42,47-25)16-20(35)14-24-23(46-24)12-13-26(37)43-18/h3-9,11-13,18-25,27-30,32,35-36,38-39,42H,10,14-17,34H2,1-2H3,(H,40,41)/b4-3+,7-5+,8-6-,11-9+,13-12+/t18-,19-,20+,21+,22+,23-,24-,25+,27-,28+,29-,30+,32?,33-/m1/s1

• Packing :

  500g/bottle

• Product description :

  50% Lactose Carrier Natamycin Introduction NATAMYCIN (PIMARICIN) is a naturally antimycotic product which is classified as a polyene macrolide and can be produced during fermentation by the bacterium Streptomyces spp. Natamycin not only inhibits the growth of different moulds and yeasts broadly and high-effectively, but also inhibits the production of their toxin. It fully complies with the specifications laid down by the FDA and the JECFA with regard to its use on cheeses and fermented meat products. Key Benefits Food safety improvement by protecting foodstuff against mycotoxin production such as aflatoxin Shelf life extension or maintenance by controlling and delaying fungal and yeast growth Extra safety for consumer due to no reported allergic or sensory reactions Little or no influence on taste, flavour, colour of foodstuff No penetration into the foodstuff when applied on the surface, thus limiting the concentration Cost-effective solution due to high efficacy at low concentrations Possible usage in fermented products due to no action against bacteria Allowing new formulation due to not needing low pH to be effective Replacement of chemical preservatives by a natural and safe solution Cost efficiency than chemical preservatives at much lower dosage Applications Natamycin has a low level of solubility. To obtain the definitive dosage, the preparation of a concentrated suspension in water is recommended. In general, to deploy natamycin dipping solution with cold boiled water or distilled water or Ethanol to form a thick paste, then to spray or dip on the surface of foods. Food Suggestion dosage (As 95%NATA) BAKERY Surface treatment of Bread 5-10 ppm Moon cake 400 ppm other pastries 500 ppm BEVERAGE grape juice 10-20 ppm Orange juice 1.25-10 ppm Apple juice 400 ppm Tomato juice 70 ppm wine(Direct addition to stop fermentation) 15-20 ppm Grape wine or Sweet wines (Added after bottling to stop yeast) 3-10 ppm CULINARY Mayonnaises 5-10 ppm Salad dressings 5-10 ppm Soy sauce 15-20 ppm DAIRY(Surface treatment by spray or immersion) Cheese 5-50 ppm Coating emulsion 5 ppm yoghurt mix 5-10 ppm MEAT(Surface treatment) Dry sausage 50-200 ppm Dried fish and Roast duck and Chicken 50-100 ppm FATS & OILS Olives 5-20 ppm Package 100 g/bottle, 500g/bottle, 1kg/bottle, 1kg/bag, 20kg/barrel or as customers’ requirements.

• Uses :

  preservative for cheese, dairy

• Molecular Structure :