Natamycin La Natural Mold Inhibitor

Natamycin is a natural antifungal agent produced by the bacterium *Streptomyces natalensis*. It is typically made through a fermentation process, where the bacteria are grown in a controlled environment to produce the compound. The natamycin is then purified and processed for use as a food ingredient.

Natamycin is primarily used as a preservative to prevent the growth of mold and yeast on the surface of foods. It is often applied to the surface of cheeses, cured meats, and baked goods. Its effectiveness at low concentrations makes it a popular choice for extending shelf life without significantly altering food taste or texture.

Natamycin is Generally Recognized As Safe (GRAS) by the U.S. Food and Drug Administration (FDA) for use as a food preservative. It is poorly absorbed by the body, meaning it is not significantly digested or absorbed when consumed in typical amounts. The Joint FAO/WHO Expert Committee on Food Additives (JECFA) and the European Food Safety Authority (EFSA) have also evaluated natamycin and found it safe for its intended use. There are no widespread controversies or significant health concerns associated with its consumption at permitted levels.