Natamycin PreservativeIn the global food industry, the safety, naturalness, and sustainability of food preservatives has become increasingly important because of growing consumer attention toward health and environmental issues. Synthetic preservatives, for example, are often very effective, but they are heavily regulated and looked down upon by many consumers. Natamycin (CAS No. 7681-93-8) is a polyene macrolide antifungal agent produced via fermentation by Streptomyces natalensis and serves as a methane-free and more precise option for the inhibition of mold and yeast growth in food products. Natamycin's preservation effectiveness is well-known and has safe and recognized regulatory support from the FDA and EFSA. Thus, it is extensively used in the dairy, meat, and bakery industries. We specialize in providing specific solutions through advanced biotechnology systems whereby clients can respond to dynamic changes in the food industry such as quality, safety, and natamycin needs under constant change.
Fig 1. Natamycin usage in agricultural and food industries (Jong H.K., 2021)Our focus is to optimize food preservation techniques using natamycin based formulations: fermentation technology, formulation expertise, and regulatory compliance for food industry standards. From strain selection and fermentation process optimization to product formulation and stability testing, regulatory documentation, and velations in governance and policy compliances, we offer full service packages. Enhanced shelf life while maintaining ingredients' integrity as well as compliance with international food safety standards is our primary objective for food manufacturing clients.
The antifungal activity of natamycin results from its binding to ergosterol, a vital sterol embedded in fungal cell membranes. This binding inhibits critical processes such as membrane integrity disruption, membrane fusion, and transport processes, ultimately causing cell death. Unlike broad-spectrum chemical preservatives, natamycin has a unique selectivity for fungi and yeasts (e.g., Candida, Aspergillus, Penicillium) and does not affect the bacterial flora. Its low Solubility (0.41 g/L at 21 Degrees Celcius) in Water ensures Surface Specific Activity which minimizes migration into food matrices.
Our preservatives based on natamycin are specially designed for various food applications:
Natamycin aligns with circular economy principles due to its biodegradability and low environmental persistence. As a fermentation-derived product, it reduces reliance on synthetic chemicals, lowering the carbon footprint of food preservation. Its targeted action minimizes dosage requirements, further reducing waste and environmental impact.
Our company provides comprehensive solutions to integrate natamycin into food preservation systems:
As the food sector adopts clean label and environmentally sustainable approaches, they need effective, natural preservatives that work for the long term. Our development services for natamycin preservative development services accompanies clients from concept through commercial viability providing scientifically sound environmentally responsible innovations. With partnership, food manufacturers enhance product shelf-life, attain easy compliance, and active consumer confidence effortless in gaining during a competitive landscape. Please contact us for more information.
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Our products and services are for research use only and cannot be used for any clinical purposes.
