Natamycin
Natamycin suppliers and sourcing guide
Natamycin is a polyene macrolide made by fermentation with Streptomyces bacteria such as Streptomyces natalensis, then recovered from the broth and dried. It is almost insoluble in water, which keeps it where it is applied, and it acts against yeasts and molds but not bacteria. It is usually sold as a powder diluted with lactose, glucose or salt to about 50 percent natamycin, for cheese surfaces, sausage casings, yogurt and some beverages.
- Also known as
- pimaricin · E235 · tennecetin
- Facts checked
- November 2026
Forms and grades of natamycin
Suppliers sell different products under the same name. Specify the one you need.
50 percent on lactose
The most common commercial form for cheese and dairy; the lactose carrier matters for dairy-free products.
50 percent on glucose or salt
Dairy-free carriers for meat, beverage and other uses.
Aqueous suspension
Ready-to-use suspensions for dipping or spraying cheese and sausages.
High-purity natamycin
Natamycin of about 95 percent or more, for further formulation.
What to check on the COA
Compare each result with your own specification when the lot arrives.
- Natamycin assay (HPLC)
- Natamycin content by HPLC or UV spectrophotometry, reported on the as-is product including carrier.
- Identity (UV spectrum)
- The characteristic UV absorption pattern of a polyene, compared with a reference standard.
- Water
- Water content by Karl Fischer.
- Arsenic and heavy metals
- Arsenic and lead by ICP-MS, which have limits in the FDA regulation for natamycin.
- Microbiology
- Total plate count, yeast and mold, and pathogens.
Storage, lots and expiry
Storage and shelf life
Natamycin breaks down under light, heat and in strongly acidic or oxidizing conditions, so keep it in closed, light-proof packaging in a cool, dry place. Suspensions should be stored as the supplier directs and mixed before use. Shelf life is set by the supplier's specification, and older stock is retested for natamycin content.
Lots and expiry dates
Record natamycin content and carrier for each lot, since dose is calculated from the actual percent natamycin and the carrier affects allergen and dairy-free status. Rotate FEFO.
Regulatory status
Facts from regulators and standards bodies, each linked to its source.
21 CFR 172.155 permits natamycin on cheese as an antimycotic at up to 20 milligrams per kilogram (20 parts per million) in the finished product.
Source: ecfr.gov (opens in a new tab)GRN 517, for natamycin from DSM Food Specialties for use in yogurt at levels not to exceed 5 ppm, closed with FDA having no questions.
Source: hfpappexternal.fda.gov (opens in a new tab)Health Canada's List of Permitted Preservatives includes natamycin for cheese, to be applied to the surface of the cheese.
Source: canada.ca (opens in a new tab)
This is general information, not regulatory advice. Status differs by country and by how the ingredient is used, so check the rules for your product and market.
Natamycin suppliers
Manufacturers and distributors whose own websites say they sell it.
We are checking natamycin suppliers now
Every listing is checked against the supplier’s own website before it goes live, so this list fills in over the coming weeks. The specs and COA checklist above are ready today.
Sell natamycin? Request a listingFrequently asked questions
What forms of natamycin can brands buy?
Common forms include 50 percent on lactose, 50 percent on glucose or salt, aqueous suspension and high-purity natamycin. Ask each supplier for the specification sheet of the exact grade they quote.
What should the COA for natamycin include?
Expect natamycin assay (HPLC), identity (UV spectrum), water, arsenic and heavy metals and microbiology, each with its method, specification and result for that lot.
How should natamycin be stored?
Natamycin breaks down under light, heat and in strongly acidic or oxidizing conditions, so keep it in closed, light-proof packaging in a cool, dry place. Suspensions should be stored as the supplier directs and mixed before use. Shelf life is set by the supplier's specification, and older stock is retested for natamycin content.
What is the regulatory status of natamycin?
21 CFR 172.155 permits natamycin on cheese as an antimycotic at up to 20 milligrams per kilogram (20 parts per million) in the finished product. GRN 517, for natamycin from DSM Food Specialties for use in yogurt at levels not to exceed 5 ppm, closed with FDA having no questions. Health Canada's List of Permitted Preservatives includes natamycin for cheese, to be applied to the surface of the cheese.
More acids, preservatives and leavening
- Citric acid2-hydroxy-1,2,3-propanetricarboxylic acid · E330
- Malic acidDL-malic acid · L-malic acid
- Lactic acid2-hydroxypropanoic acid · L(+)-lactic acid
- Tartaric acidL-(+)-tartaric acid · 2,3-dihydroxybutanedioic acid
- Fumaric acidtrans-butenedioic acid · E297
- Acetic acidethanoic acid · glacial acetic acid
- Phosphoric acidorthophosphoric acid · E338
- Glucono-delta-lactoneGDL · glucono delta-lactone
- Adipic acidhexanedioic acid · 1,4-butanedicarboxylic acid
- Sodium citratetrisodium citrate · trisodium citrate dihydrate
- Sodium lactatesodium 2-hydroxypropanoate · E325
- Sodium acetatesodium ethanoate · E262
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