NATAMYCIN
Relevant Data
Food Additives Approved in the United States
Food Additives Approved by European Union:
General Information
| Synonyms: | PIMARICIN |
| Chemical Names: | A STEREOISOMER OF 22-(3-AMINO-3,6-DIDEOXY-9-D-MANNOPYRANOSYLOXY)-1,3,26-TRIHYDROXY-12-METHYL-10-OXO-6,11,28-TRIOXATRICYCLO[22.3.1.O^5,7]OCTACOSA-8,14,16,18,20-PENTANE-25-CARBOXYLIC ACID |
| CAS number: | 7681-93-8 |
| INS: | 235 |
| Functional Class: |
Food Additives PRESERVATIVE |
From apps.who.int
Evaluations
| Evaluation year: | 2006 |
| ADI: | 0-0.3 mg/kg bw (1976) |
| Comments: | The Committee confirmed the previously established ADI of 0-0.3 mg/kg bw |
| Report: | TRS 909-JECFA 57/25 (2001) |
| Tox Monograph: | FAS 48-JECFA 57/49 |
| Specification: | COMPENDIUM ADDENDUM 11/FNP 52 Add.11/49 (2003). R; FAO JECFA Monographs 1 vol.2/429 |
From apps.who.int
GSFA Provisions for NATAMYCIN
| Number | Food Category | Max Level | Notes |
|---|---|---|---|
| 01.6.5 | Cheese analogues |
40 mg/kg | Note 3,Note 80 |
| 08.3.1.2 | Cured (including salted) and dried non-heat treated processed comminuted meat, poultry, and game products |
20 mg/kg | Note 3,Note 81 |
| 01.6.4 | Processed cheese |
40 mg/kg | Note 3,Note 80 |
| 01.6.2 | Ripened cheese |
40 mg/kg | Note 3,Note 80 |
| 01.6.1 | Unripened cheese |
40 mg/kg | Note 3,Note 80 |
| 01.6.6 | Whey protein cheese |
40 mg/kg | Note 3,Note 80 |
From www.fao.org