Natajen-S or Natajen-L are naturally created food additives, preventing yeasts and mold from growing. Natamycin / Pimaricin is used in different ways throughout the world, depending on the needs and the legal provisions:
Spraying:
Direct Addition:
Regulations:
Legal provisions concerning the use of Natamycin / Pimaricin differ between countries and have to be checked by the manufacturer prior to using the product. In the EU-countries Natamycin / Pimaricin is admitted for the treatment of the crust of hard and sliced cheese and dried sausages.
As food additive it has to be labelled with E 235.
Production:
Natamycin / Pimaricin is produced by the micro-organism Streptomyces natalensisnat. Following fermentation the ferment is processed, purified and crystallized. It is then blended to 50% concentration of salt (Natajen-S) or 50% lactose (Natajen-L) in order to get the standard application concentration for Natamycin / Pimaricin.