{
  "$schema": "https://foodadditiveindex.com/api/v1/schema.json",
  "id": "https://foodadditiveindex.com/additives/natamycin-pimaricin",
  "slug": "natamycin-pimaricin",
  "name": "Natamycin (pimaricin)",
  "identifiers": {
    "e_number": "E235",
    "ins_number": "235",
    "cas_number": "7681-93-8",
    "inchikey": "NCXMLFZGDNKEPB-FFPOYIOWSA-N",
    "pubchem_cid": 5284447
  },
  "functional_class": "Preservative",
  "summary": "Natamycin is an antifungal used on the surface of cheese and cured sausage, where it stops mould without affecting the bacteria the product needs to ripen. It stays on the surface rather than penetrating.",
  "derivation_summary": "Produced by fermenting the bacterium Streptomyces natalensis. It is a medical antifungal as well as a food preservative, which is why its food use is tightly limited.",
  "regulatory_status": [
    {
      "jurisdiction": "US",
      "jurisdiction_name": "United States",
      "authority": "Food and Drug Administration",
      "status": "permitted_with_conditions",
      "status_label": "Permitted, with conditions",
      "provision_count": 1,
      "provisions": [
        {
          "status": "permitted_with_conditions",
          "food_category": null,
          "max_level": null,
          "max_level_unit": null,
          "conditions": null,
          "effective_from": null,
          "citation": {
            "ref": "21 CFR 172.155",
            "url": "https://www.ecfr.gov/current/title-21/section-172.155"
          },
          "source": "ecfr",
          "retrieved_at": "2026-09-07T18:25:51.549Z"
        }
      ]
    },
    {
      "jurisdiction": "CODEX",
      "jurisdiction_name": "Codex Alimentarius",
      "authority": "Codex Alimentarius Commission / JECFA",
      "status": "permitted_with_conditions",
      "status_label": "Permitted, with conditions",
      "provision_count": 7,
      "provisions": [
        {
          "status": "permitted_with_conditions",
          "food_category": {
            "system": "codex",
            "code": "01.6.1",
            "name": "Unripened cheese"
          },
          "max_level": 40,
          "max_level_unit": "mg/kg",
          "conditions": "GSFA notes: 3, 80, 486, 561, XS273, XS275",
          "effective_from": "2023",
          "citation": {
            "ref": "CXS 192-1995 Table One, INS 235, food category 01.6.1",
            "url": "https://www.fao.org/fao-who-codexalimentarius/codex-texts/dbs/gsfa/en/"
          },
          "source": "gsfa",
          "retrieved_at": "2026-09-07T07:54:15.059Z"
        },
        {
          "status": "permitted_with_conditions",
          "food_category": {
            "system": "codex",
            "code": "01.6.2",
            "name": "Ripened cheese"
          },
          "max_level": 40,
          "max_level_unit": "mg/kg",
          "conditions": "GSFA notes: 3, 80, XS208, XS274, XS276, XS277, XS278",
          "effective_from": "2021",
          "citation": {
            "ref": "CXS 192-1995 Table One, INS 235, food category 01.6.2",
            "url": "https://www.fao.org/fao-who-codexalimentarius/codex-texts/dbs/gsfa/en/"
          },
          "source": "gsfa",
          "retrieved_at": "2026-09-07T07:54:15.059Z"
        },
        {
          "status": "permitted_with_conditions",
          "food_category": {
            "system": "codex",
            "code": "01.6.4",
            "name": "Processed cheese"
          },
          "max_level": 40,
          "max_level_unit": "mg/kg",
          "conditions": "GSFA notes: 3 & 80",
          "effective_from": "2006",
          "citation": {
            "ref": "CXS 192-1995 Table One, INS 235, food category 01.6.4",
            "url": "https://www.fao.org/fao-who-codexalimentarius/codex-texts/dbs/gsfa/en/"
          },
          "source": "gsfa",
          "retrieved_at": "2026-09-07T07:54:15.059Z"
        },
        {
          "status": "permitted_with_conditions",
          "food_category": {
            "system": "codex",
            "code": "01.6.5",
            "name": "Cheese analogues"
          },
          "max_level": 40,
          "max_level_unit": "mg/kg",
          "conditions": "GSFA notes: 3 & 80",
          "effective_from": "2006",
          "citation": {
            "ref": "CXS 192-1995 Table One, INS 235, food category 01.6.5",
            "url": "https://www.fao.org/fao-who-codexalimentarius/codex-texts/dbs/gsfa/en/"
          },
          "source": "gsfa",
          "retrieved_at": "2026-09-07T07:54:15.059Z"
        },
        {
          "status": "permitted_with_conditions",
          "food_category": {
            "system": "codex",
            "code": "01.6.6",
            "name": "Whey protein cheese"
          },
          "max_level": 40,
          "max_level_unit": "mg/kg",
          "conditions": "GSFA notes: 3 & 80",
          "effective_from": "2006",
          "citation": {
            "ref": "CXS 192-1995 Table One, INS 235, food category 01.6.6",
            "url": "https://www.fao.org/fao-who-codexalimentarius/codex-texts/dbs/gsfa/en/"
          },
          "source": "gsfa",
          "retrieved_at": "2026-09-07T07:54:15.059Z"
        },
        {
          "status": "permitted_with_conditions",
          "food_category": {
            "system": "codex",
            "code": "08.2.1.2",
            "name": "Cured (including salted) and dried non-heat treated processed meat, poultry, and game products in whole pieces or cuts"
          },
          "max_level": 6,
          "max_level_unit": "mg/kg",
          "conditions": null,
          "effective_from": "2001",
          "citation": {
            "ref": "CXS 192-1995 Table One, INS 235, food category 08.2.1.2",
            "url": "https://www.fao.org/fao-who-codexalimentarius/codex-texts/dbs/gsfa/en/"
          },
          "source": "gsfa",
          "retrieved_at": "2026-09-07T07:54:15.059Z"
        },
        {
          "status": "permitted_with_conditions",
          "food_category": {
            "system": "codex",
            "code": "08.3.1.2",
            "name": "Cured (including salted) and dried non-heat treated processed comminuted meat, poultry, and game products"
          },
          "max_level": 20,
          "max_level_unit": "mg/kg",
          "conditions": "GSFA notes: 3 & 81",
          "effective_from": "2001",
          "citation": {
            "ref": "CXS 192-1995 Table One, INS 235, food category 08.3.1.2",
            "url": "https://www.fao.org/fao-who-codexalimentarius/codex-texts/dbs/gsfa/en/"
          },
          "source": "gsfa",
          "retrieved_at": "2026-09-07T07:54:15.059Z"
        }
      ]
    }
  ],
  "names": [
    {
      "name": "7681-93-8",
      "type": "cas",
      "source": "ecfr"
    },
    {
      "name": "0(5,7)]octacosa-8,14,16,18,20-pentaene-25-carboxylic ac",
      "type": "common",
      "source": "pubchem"
    },
    {
      "name": "73 - Natamycin (pimaricin) in cheese",
      "type": "common",
      "source": "pubchem"
    },
    {
      "name": "8O0C852CPO",
      "type": "common",
      "source": "pubchem"
    },
    {
      "name": "Antibiotic A-5283",
      "type": "common",
      "source": "pubchem"
    },
    {
      "name": "Delvocid",
      "type": "common",
      "source": "pubchem"
    },
    {
      "name": "Delvolan",
      "type": "common",
      "source": "pubchem"
    },
    {
      "name": "Delvopos",
      "type": "common",
      "source": "pubchem"
    },
    {
      "name": "E 235",
      "type": "common",
      "source": "openfoodtox"
    },
    {
      "name": "Fermentation product from Streptomyces chattanoogensis",
      "type": "common",
      "source": "pubchem"
    },
    {
      "name": "INS NO.235",
      "type": "common",
      "source": "pubchem"
    },
    {
      "name": "INS-235",
      "type": "common",
      "source": "pubchem"
    },
    {
      "name": "Mycophyt",
      "type": "common",
      "source": "pubchem"
    },
    {
      "name": "Myprozine",
      "type": "common",
      "source": "pubchem"
    },
    {
      "name": "Natacyn",
      "type": "common",
      "source": "pubchem"
    },
    {
      "name": "Natafucin",
      "type": "common",
      "source": "pubchem"
    },
    {
      "name": "Natamicina",
      "type": "common",
      "source": "pubchem"
    },
    {
      "name": "Natamycin",
      "type": "common",
      "source": "openfoodtox"
    },
    {
      "name": "Natamycin (Standard)",
      "type": "common",
      "source": "pubchem"
    },
    {
      "name": "Natamycin(Pimaricin)",
      "type": "common",
      "source": "pubchem"
    },
    {
      "name": "Natamycin, Pharmaceutical Secondary Standard; Certified Reference Material",
      "type": "common",
      "source": "pubchem"
    },
    {
      "name": "Natamycin, United States Pharmacopeia (USP) Reference Standard",
      "type": "common",
      "source": "pubchem"
    },
    {
      "name": "Natamycin, VETRANAL(TM), analytical standard",
      "type": "common",
      "source": "pubchem"
    },
    {
      "name": "Natamycine",
      "type": "common",
      "source": "pubchem"
    },
    {
      "name": "Natamycinum",
      "type": "common",
      "source": "pubchem"
    },
    {
      "name": "NCXMLFZGDNKEPB-FFPOYIOWSA-N",
      "type": "common",
      "source": "pubchem"
    },
    {
      "name": "NICOTINAMIDE_ADENINE_DINUCLEOTIDE",
      "type": "common",
      "source": "pubchem"
    },
    {
      "name": "Pimafucin",
      "type": "common",
      "source": "pubchem"
    },
    {
      "name": "Pimafugin;",
      "type": "common",
      "source": "pubchem"
    },
    {
      "name": "Pimaracin",
      "type": "common",
      "source": "pubchem"
    },
    {
      "name": "Pimaricin",
      "type": "common",
      "source": "openfoodtox"
    },
    {
      "name": "Pimaricin 100 |Ig/mL in Water",
      "type": "common",
      "source": "pubchem"
    },
    {
      "name": "Pimaricin preparation, ~2.5%, aqueous suspension",
      "type": "common",
      "source": "pubchem"
    },
    {
      "name": "Pimaricin, from Streptomyces chattanoogensis, >=95% (HPLC)",
      "type": "common",
      "source": "pubchem"
    },
    {
      "name": "Pimaricin; Natamycin",
      "type": "common",
      "source": "pubchem"
    },
    {
      "name": "Pimaricine",
      "type": "common",
      "source": "pubchem"
    },
    {
      "name": "Pimarizin",
      "type": "common",
      "source": "pubchem"
    },
    {
      "name": "Synogil",
      "type": "common",
      "source": "pubchem"
    },
    {
      "name": "Tennecetin",
      "type": "common",
      "source": "pubchem"
    },
    {
      "name": "Tymasil",
      "type": "common",
      "source": "pubchem"
    },
    {
      "name": "E235",
      "type": "e_number",
      "source": "openfoodtox"
    },
    {
      "name": "235",
      "type": "ins",
      "source": "gsfa"
    },
    {
      "name": "(1R,3S,5R,7R,8E,12R,14E,16E,18E,20E,22R,24S,25R,26S)-22-(((2R,3S,4S,5S,6R)-4-amino-3,5-dihydroxy-6-methyltetrahydro-2H-pyran-2-yl)oxy)-1,3,26-trihydroxy-12-methyl-10-oxo-6,11,28-trioxatricyclo[22.3.1.",
      "type": "iupac",
      "source": "pubchem"
    },
    {
      "name": "(1R,3S,5R,7R,8E,12R,14E,16E,18E,20E,22R,24S,25R,26S)-22-{[(2R,3S,4S,5S,6R)-4-amino-3,5-dihydroxy-6-methyloxan-2-yl]oxy}-1,3,26-trihydroxy-12-methyl-10-oxo-6,11,28-trioxatricyclo[22.3.1.0^{5,7}]octacosa-8,14,16,18,20-pentaene-25-carboxylic acid",
      "type": "iupac",
      "source": "openfoodtox"
    },
    {
      "name": "16-(3-Amino-3,6-didesoxy-beta-D-mannopyranosyloxy)-5,6-epoxy-8,12,14-trihydroxy-26-methyl-2,10-dioxo-1-oxacyclohexacosa-3,17,19,21,23-pentaen-13-carbonsaeure",
      "type": "iupac",
      "source": "pubchem"
    },
    {
      "name": "Stereoisomer of 22-((3-amino-3,6-dideoxy-beta-D-mannopyranosyl)oxy)-1,3,26-trihydroxy-12-methyl-10-oxo-6,11,28-trioxatricyclo(22.3.1.0(sup 5,7))octacosa-8,14,16,18,20-pentaene-25-carboxylic acid",
      "type": "iupac",
      "source": "pubchem"
    },
    {
      "name": "Natamycin (pimaricin)",
      "type": "label",
      "source": "ecfr"
    }
  ],
  "hazard_reference_values": [],
  "sources": [
    {
      "key": "ecfr",
      "name": "Electronic Code of Federal Regulations, Title 21",
      "publisher": "U.S. Government Publishing Office / National Archives",
      "licence": "Public domain",
      "url": "https://www.ecfr.gov/api/versioner/v1/full/2026-08-31/title-21.xml",
      "retrieved_at": "2026-09-07T18:25:51.549Z"
    },
    {
      "key": "gsfa",
      "name": "Codex General Standard for Food Additives (CXS 192-1995)",
      "publisher": "Codex Alimentarius Commission (FAO/WHO)",
      "licence": "FAO terms — non-commercial use with attribution",
      "url": "https://www.fao.org/fao-who-codexalimentarius/codex-texts/dbs/gsfa/en/",
      "retrieved_at": "2026-09-07T07:54:15.059Z"
    }
  ],
  "citation_policy": "Cite as: Food Additive Index, \"Natamycin (pimaricin)\", https://foodadditiveindex.com/additives/natamycin-pimaricin. This site reports regulatory status and does not rate additives.",
  "generated_at": "2026-09-08T00:09:38.606Z"
}