NATAMAX®
Natamycin, the active ingredient in Natamax®, was first discovered in 1955 in a soil sample in the Natal province of South Africa. Isolated from a cultural filtrate of the actinomycete bacterium Streptomyces natalensis, it was first called pimaricin after the nearby town of Pietermaritzburg. Today Natamax® is the trade name for Danisco’s natural food antimicrobial natamycin, manufactured at our production unit in Grindsted, Denmark.
The potential of natamycin as a feed and food preservative was quickly recognised and, after an extensive toxicological review, it was approved in 1976. No cross-resistance related to antibiotic therapeutics is apparent. The molecule has low water solubility and is easily degradable through oxidation.
Natamycin’s strong anti-mycotic effect has been demonstrated in a wide range of food products susceptible to yeast and mould growth over a wide range of pH and heat treatment.
Find out more about Natamax by visting www.natamax.com
Did you know?
The effect of natamycin was first demonstrated in soft fruits such as strawberries and raspberries.
Good manufacturing practices are a pre-requisite for the use of Care4U™ natural food protection solutions. Food labelling legislation varies between countries. Always be sure to check the current legal situation with the appropriate local authorities, or contact Danisco.
