Natamycin is an antifungal medication and food preservative with the chemical formula C33H47NO13. It is a polyene macrolide antibiotic produced by the bacterium Streptomyces natalensis. Natamycin is commonly used in the food industry to inhibit the growth of molds and yeast on various food products, particularly in dairy products like cheese.
Here is some information about the chemical structure and physical properties of natamycin:
Natamycin has a complex chemical structure consisting of a macrocyclic lactone ring with multiple conjugated double bonds and various functional groups. Its molecular formula is C33H47NO13, and its systematic name is (1R,3S,5R,7R,8E,12R,14E,16E,18R,19R,20S,21S,22R,23R,24E,26E,28E,30S,32S,35R)-1,3,31,35-tetrahydroxy-20-[(1R)-1-hydroxyethyl]-23,36-dimethyl-11,15-dioxo-2,4,6,9,24,27,29-heptaoxo-10,14,16,18,22,30-hexaazatetracyclo[188.8.131.52,7.1318,23]heptatriaconta-4,6,8,14,16,22-hexaene-20-carboxylic acid.
1.Appearance: Natamycin typically appears as a white to yellowish powder or solid.
2.Melting Point: The melting point of natamycin is approximately 280-290°C (536-554°F).
3.Solubility: Natamycin is sparingly soluble in water but more soluble in organic solvents like acetone, chloroform, and ethanol.
4.Molecular Weight: The molecular weight of natamycin is approximately 665.73 grams per mole.
5.Odor and Taste: Natamycin is odorless and tasteless, which makes it suitable for use as a food preservative.
6.Stability: Natamycin is relatively stable under normal storage conditions but can degrade when exposed to light and high temperatures. It should be stored in a cool, dark place to maintain its efficacy.
7.Toxicity: Natamycin is generally considered safe for consumption in the quantities used in food preservation. It is not absorbed by the human digestive system and is excreted unchanged in feces.
8.Antifungal Properties: Natamycin is effective against a wide range of molds and yeast, making it valuable for preventing spoilage in various food products.
Natamycin’s ability to inhibit the growth of molds and yeast without affecting the flavor or texture of food makes it a popular choice in the food industry, especially for preserving cheese, baked goods, and other dairy and bakery products. It is considered safe for consumption when used within established regulatory limits.