|Our brand name||:||Pimaripro|
|What is the composition||:||We always have
diluted form with lactose and
pure natamycin in our stock.
Other carriers like glicose, Dextrose and NaCl is available upon request.
Natural pimaricin, or natamycin, is an anti-fungal agent which is produced naturally through the fermentation of a harmless bacterium that is commonly found in the soil. For generations, natural, safe natamycin has been the preservative of choice in dairy products, and benefits of the natamycin also include its effectiveness and safety in preventing spoilage of raw meat and processed meat products.
Baked goods also benefit from treatment with natural pimaricin, especially as it has been proven to extend freshness and shelf life in packaged breads and cakes by preventing mold. In fact, because natamycin does not have any taste or alter the taste of any food products, it can be used in wines and fruit juices, where retaining the natural taste of the products is a paramount considerating in choosing preservatives.
Natamycin works by damaging the membranes of fungal cells after it quickly binds to these harmful cells. This means that the structures that are necessary for the fungi to live are drawn out of the cells. Once these necessary structures are removed from basic fungal cells, the fungi cannot survive. World health agencies, including the WHO and the U.S. FDA, as well as the health regulators of the EU, accept the safety of natamycin and allow its use in food products.
When natamycin is applied to the surface of cheese, it does not affect the bacteria that are needed to preserve the taste and other characteristics of specific cheeses. Therefore, among the preservatives that are considered safe natamycin stands out as the most useful for the cheese industry.
If natamycin is not used in products, a chemical alternative which does not have all of the benefits of the natamycin is selected. These alternatives include sorbates, which often impart a sour taste to food products and are therefore not acceptable in higher quality food products, or in wine and juices. Alternately, no preservative is used, and this means that the risks of spoilage are extremely high. Oftentimes, products which are not treated with natamycin are not accepted by national and international food regulators. This prevents their sale by larger retailers and makes export practically impossible.
Natamycin is safe enough and effective enough that it is also used in medical treatment, specifically to treat delicate eye membranes which have become infected with fungal or yeast pathogens. Clearly, natamycin is the preservative of choice to guarantee protection against mold or fungus, as well as harmful yeasts. It allows for longer shelf life and prevents rejection of food products by wholesalers, retailers and end consumers due to visible mold infestation.
Natamycin - An Absolutely Necessary and Safe Preservative
Natamycin, an inexpensive food preservative that is a staple of low cost manufacturing of processed foods and bakery goods, is a completely safe preservative that extends the shelf life of food products as it prevents the growth of molds and fungi.
Produced from fermentation of highly beneficial bacteria that are found in the soil, natamycin has been relied upon for decades as a safe preservative in the dairy industry. It is approved for use in cheeses and other dairy products as well as to prevent spoilage of meats and sausages.
In the hot climates of the Middle East and Caucasian Mountains, molds and fungi often multiply in low cost manufacturing facilities. Because the spores are invisible to the human eye, the damage that these organisms cause is often not seen until infected products spoil at the retail level. Use of the reliable and inexpensive food preservative natamycin before packaging processed food products prevents mold and fungi from growing and extends the shelf life of treated products.
Natamycin is irreplaceable as it is cost-effective and does not change the taste of items that are treated with it. This means that it is superior to preservatives such as sorbates that are known for their acidic flavor. Even wines can be treated with natamycin, as wine connoisseurs cannot taste or otherwise perceive the presence of this safe preservative.
Low cost manufacturing of food depends on avoidance of spoilage that cuts into profit margins. Natamycin is the ideal inexpensive food preservative for most uses.