Natajen-S and Natajen-L (Natamyzin / Pimaricin)

Natajen-S or Natajen-L are naturally created food additives, preventing yeasts and mold from growing. Natamyzin is used in different ways throughout the world, depending on the needs and the legal provisions:

Spraying:

• onto block cheese and shredded cheese
• onto salami and other sausages
  
  

Direct Addition:

• into dairy products such as yogurt, sour cream, cream cheese and cottage cheese
• into fruit juice and fruit preparations
  
  

Regulations:
Legal provisions concerning the use of Natamyzin differ between countries and have to be checked by the manufacturer prior to using the product. In the EU-countries Natamyzin 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 is also known as Pimaricin and 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 Natamyzin.