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PIMARICIN(NATAMYCIN)
WHAT¡¯S
PIMARICIN:
¡¡¡¡PIMARICIN ¨C ALSO NAMED NATAMYCIN IS A 50% NATAMYCIN PURE MIX 50%
LACTOSE OR GLUCOSE OR SALT ACCORDING TO DIFFERENCE USE, THAT PREVENTS
HARMFUL MOULDS AND YEAST FORMS FROM FORMING ON THE SURFACE. UNLIKE
ANY OTHER ANTI- MICROBIAL AGENTS. PIMARICIN HAS NO EFFECT ON THE
APPEA RANCE, FLAVOUR OR COLOR OF YOUR PRODUCTS.
SAFETY:
¡¡¡¡NATAMYCIN PURE IS THE ACTIVE ANTIMYCOTIC INGREDIENT CONTAINED
IN PIMARICIN. IT HAS BEEN PROVEN SAFE AND |
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OF FOODPRODUCTS FOR MORE THAN THIRTY YEARS.NATAMYCIN HAS BEEN APPROVED
IN MOST COUNTIRES WORLDWIDE FOR DAIRY, CHEESE, FRUIT JUICE, MEAT AND
WINE APPLICATIONS.FAO/WHO EXPERT COMMITTEE ON FOOD ADDITIVES HAS SET
AN ACCEPTABLE DAILY INTAKE OF (ADI) OF 0.3mg PER kg OF BODY WEIGHT
PER DAY FOR HUMANS. THIS LEVEL IS SUBSTANTIALLY HIGHER THA THE PROJECTED
POTENTIAL INTAKE FROM SAUSAGE AND CHEESE. THERE ARE MORE THAN 50 COUNTRIES
HAS APPROVED PIMARI- CIN USE AS A SAFE ANTISEPTIC, IN CHINA, REFER
TO GB-2760/96/97/98, IN EUROPE UNION, REFER TO E-235, IN UNITED STAE,
REFER TO GRAS FOR DETAILS. |
COMPARISON:
PIMARICIN IS A FUNGICIDE SABSTANCE, WHICH PRVENTS THE SPOIL OF FOOD
BY YEAST AND MOULDS. THE USE OF SMALLEST QUANTITIES PIMARICIN IS
EXTREMELY EFFECTIVE. PIMARICIN IS AS ECONOMICAL AS IT¡¯S EFFECTIVE
BECAUSE IT WORKS IN MUCH LOWER QUANTITIES THAN POTASSIUM SORBATE
AND UNLIKE SORBATES IT RESISTS MIGRATION INTO YOUR PRODUCTS, ELIMINATING
COSTLY REPLICATIONS PIMARICIN HAS NOT THE ACTIVITY TO DESTROY OTHER
GERMS AND THEREFORE DOES NOT DISTURB THE RIPENING PROCEDURE.
TYPICAL
USE:
PIMARICIN IS THE SAFE AND EFFECTIVE WAY TO PROTECT WINE,
CHEESE, FRUIT JUICE, DAIRY AND FOOD PRODUCTS FROM THE DETERIORATION
THAT MOULD, YEAST AND OTHER FUNGI CAN CAUSE. PIMARICIN STAYS ON
THE SURFACE OF YOUR PRODUCT WHERE MOULDS AND YEASTS TEND TO GROW,
PIMARICIN WILL NOT INFLUENCE PRODUCTS QUALITY, COLOR, AROMA AND
FLAVOUR.
STRUCTURE:
NATAMYCIN HAS A CRYSTALLINE FORM, WITH AN EMPIRIC FORMULA OF C33H47NO13,
CAS NO. 7681-93-8.
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PHYSICAL & CHEMICALS
PROPERTY:
ACCORDING TO THE DIFFERENCE OF CARRIER (LACTOSE/GLUCOSE/SALT),
PIMARICIN IS ALMOST WHITE OR LIGHT YELLOW CRYSTALLINE POWDER, NATAMYCIN
IS AN IMPORTANT ROLE IN SUPPRESSION OF MOULDS AND YEASTS, BUT ITS
STRUCTURE MAKES NATAMYCIN RELATIVELY SENSITIVE TO OXIDES AND ULTRAVIO
-LET LIGHT.
ACTIVITY AND STABILITY:
IN FACT, WHETHER NATAMYCIN CAN PLAY ITS ROLE
OR NOT DEPENDS ON ITS CONCENTRATION ITS ANTIBIOTIC STABILITY UNDER
NORMAL CONDITION. THE INFLUENTIAL FACTORS OF ITS STABILITY ARE AS
FOLLOWS: PH, TEMPERATURE, LIGHT OXIDE AND HEAVY METALS.
¡¡¡¡ * ACIDITY(PH):
THE EFFECT OF PH VALUE ON ACTIVITY OF
NATAMYCIN IN DILUTE WATER SUAPENSION IS NOT BIG, WHICH MAKES NATAMYCIN
FAR BETTER THAN SOME OTHER ANTIBIOTIC AGENTS, HOWEVER, WHEN THE
ACIDITY IS NOT LOWER THAN PH 3 AND HIGHER THAN PH 9, THE SUAPENSION
OF NATAMYCIN IS UNSTABLE. THE PH VALUES OF MOST OF FOODS FALL WITHIN
THE RANGE OF 4-7, WHITHIN THE RANGENATAMYCIN IS STABLE.
¡¡¡¡* TEMPERATURE:
THE WATER SUSPENSION OF PIMARICIN REMAIN STABLE AT AMBIENT TEMPERATURES
AND ARE UNAFFECTED BY SHORT PERIODS OF EXPOSURE TO TEMPERATURE AS
HIGH AS 100¡æ (212¨H). EFFECTEIVESS IS IMPACTED, HOWEVER, (DUE TO
HYDROLY- SIS OF THE RING STRUCTURE) BY EXPOSURE TO TEMPERATURES
ABOVE 50¡æ FOR EXTENDED PERIODS OF MORE THAN 24 HOURS, SOLUTIONS
OF PIMARICIN CAN BE PASTEURIZED WITHOUT SIGNIFICANT LOSS OF ACTIVITY.
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¡¡¡¡* LIGHT:
PROTECT NATAMYCIN PURE AND SOLUTIONS OF PIMARICIN FROM EXPOSURE TO
DIRECT SUNLIGHT. PRODUCT PERFORMANCE WILL BE ADVERSELY EFFECTED BY
PROLONGED EXPOSURE TO ULTRAVIOLET LIGHT.
¡¡¡¡* OXIDE: CONTACT
WITH SOME OXIDES WILL CAUSE CHEMICAL DECOMPOSITION OF NATAMYCIN, FOR
EXAMPLE, ORGANIC PEROXI- DES AND SULFYDRYLS OF VERY LOW CONCENTRATION
DEGRADE NATAMYCIN, THEREFOR, CONTACT WITH SUCH SUBSTANCES SHOULD BE
AVOIDED.
¡¡¡¡* HEAVY METALS:
HEAVY METALS WILL ALSO EXERCISE EFFECT ON THE STABILITY OF THE NATAMYCIN
PURE AND SOLUTIONS OF PIMARICIN, THEREFOR, IT¡¯S PREFERABLE TO STORE
NATAMYCIN AND PIMARICIN IN A GLASS, PLASTICI OR STAONLESS STEEL ONTAINER
DURING STORAGE AND/OR USE. |
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