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PIMARICIN/NATAMYCIN is both economical and effective because it works in less than the amounts of potassium sorbate and, unlike other sorbates, it prevents yeasts and molds into the product, eliminating the cost of further applications. The activity of pimaricin not destroy other germs and therefore does not disturb the natural ripening process of food.

Safely and effectively protects many foods that can cause deterioration molds, yeasts and other fungi and prevents the formation of molds and yeasts on the surface.

Unlike other antimicrobial pimaricin not affect the appearance, taste or color of products.


PIMARICIN contains 50% lactose and 50% natamycin, which prevents the formation of moulds and yeasts on the surface. Unlike other antimicrobial agents, PIMARICIN does not affect the appearance, taste or colour of products.

NATAMYCIN is the active component in PIMARICIN. NATAMYCIN has been shown to be both safe and effective in lengthening the life of a wide range of food products for more than thirty years. NATAMYCIN is approved by many countries for use in cheeses and meats. The FAO/WHO Expert Committee in Food Additives set a limit of 0.3 mg per day per kg of body weight. This level is considerably higher than that used in cheeses and sausages.

PIMARICIN prevents the development of moulds and yeasts on the surface of food products. PIMARICIN will not affect the quality, colour, aroma or taste of foodstuffs.

Outer surfaces of matured cheeses
Sausages and dried meat products

STRUCTURE: Natamycin has a crystalline form; its empirical structure is C33 H47 NO13

MICROBIOLOGICAL EFFECTNESS: various laboratories and testing methods have proved the effectiveness of PIMARICIN against moulds, yeasts and other fungal growths. PIMARICIN does not act against bacteria, viruses or other organisms such as protozoa. The quantity and the method of application of PIMARICIN vary according to the type of foodstuff to be protected and the initial microbial level.

APPLICATION: PIMARICIN can be used successfully with cheeses and meat products. PIMARICIN has a low level of solubility – 50g per litre of water at ambient temperature. To obtain the definitive dosage, the preparation of a concentrated suspension in water is recommended.

The recommended dosage of PIMARICIN is 10g about per 1,000 litres.

PIMARICIN can be applied to the surface of cheeses and sausages through the immersion of the product in an aqueous solution of PIMARICIN or by spraying the whole of the outside of the product with the aqueous solution. The most common concentration of Natamycin varies from 1,000 to 2,000 ppm of Natamycin, though some applications require greater or lesser concentrations.

ppm 50 1,000 1,250 1,500 2,000 2,500 4,000
% Pimaricin 0.010 0.20 0.25 0.30 0.40 0.50 0.80
g Pimaricin/litre of water 0.100 2.00 2.50 3.00 4.00 5.00 8.00

TEMPERATURE: The solutions of PIMARICIN are stable at ambient temperatures and remain unalterable during periods of short exposure to temperatures of more than 100ºC. They will however be affected (due to the hydrolysation of their circular structures) by exposure to temperatures higher then 50ºC for long periods, or for periods greater then 24 hours. PIMARICIN solutions can be pasteurised though this will lead to a loss of activity.

LIGHT: Keep PIMARICIN and PIMARICIN solutions away from direct exposure to sunlight. The working of the product may be adversely affected by prolonged exposure to ultraviolet light.

OXIDISING AGENTS: Avoid PIMARICIN coming into direct contact with oxidising agents, especially those containing peroxides, chlorine or sulfhydryls, since chemical oxidisation will reduce the effectiveness of the product.

ACIDITY: PIMARICIN works optimally where the pH is between 5 and 7. Between pH 3 and 5, the action diminishes by between 8 and 10%. Below pH 4 or above pH 9, the effectiveness of the fungicide may be reduced by as much as 30%.

STORAGE: Store PIMARICIN in glass, plastic or stainless steel containers.

REGULATIONS: PIMARICIN fully complies with the specifications laid down by the FDA and the JECFA with regard to its use on cheeses and fermented meat products.

YEASTS: g/ml
Brettanomyces bruxellenesis 1.5
Candida albicans 1.5-2.00
Candida guilliermondii 3.00
Candida vini 1.00
Hansenuia polymorpha 1.00
Kloeckera apiculata 3.00
Saccharomyces bailii 1.00
Saccharomyces bayanus 1.00
Saccharomyces cerevisiae 8021 2.50
Saccharomyces cerevisiae var ellipsoideus 2.50
Saccharomyces exiguus 2.50
Saccharomyces ludwigii 0339 2.50
Saccharomyces rouxii 0562 5.00
Saccharomyces sake 0305 5.00
Torulopsis candida 2.00
Torulopsis lactis var condensi 3.00

FUNGI g/ml
Aspergillus chevalieri 4298 0.63
Aspergillus clavatus 0.10-0.20
Aspergillus flavus CBS3005 6.00
Aspergillus flavus BB67 4.50
Aspergillus flavus (Madagascar) 5.00
Aspergillus flavus (Port Lamy) 5.00
Aspergillus nidulans 1.00
Aspergillus niger 1.00
Aspergillus ochraceus 4069 2.50
Aspergillus oryzae 10.00
Botrytis cinerea 1.00-2-00
Fusarium spp 10.00
Gloeosporium album 2.50
Mucor mucedo 1.20-5.00
Penicillium chrysogenum 0.60-1.00
Penicillium digitatum 2.50
Penicillium expansum 5.00
Penicillium islandicum 1.10
Penicillium notatum 4640 5.00
Penicillium roqueforti var.punctatum 10.00
Rhizopus oryzae 4758 10.00

PRESENTATION: PVC containers of 100 – 500g and 3,000g

SUPPORTS: Lactose, glucose and salt.