E235 – Pimaraci
PreservativeDescription
Polyene macrolide antifungal
Notes
Natamycin is a natural antifungal compound produced by a soil bacterium called Streptomyces natalensis. This microorganism is cultivated in fermentation tanks, where it naturally creates natamycin as part of its defense mechanism against competing fungi in its environment. The natamycin is then harvested from the bacterial culture and purified for use as a food additive. As a preservative, natamycin specifically targets molds and yeasts, making it highly effective at preventing fungal growth on food surfaces. You'll most commonly encounter it as the white coating on the outside of aged cheeses, deli meats, and sausages, where it creates an invisible barrier that keeps mold from growing. It's also used in some baked goods and dried fruits to extend their shelf life by preventing spoilage. Being naturally produced by bacteria, natamycin is considered a biological preservative rather than a synthetic chemical. It's suitable for vegetarians and vegans since no animal products are involved in its production. The compound is approved for use in many countries and is generally recognized as safe, though it's typically used only on food surfaces rather than mixed throughout products, as it can be inactivated by direct contact with food components.