Natamycin (Pimaricin) (235)
Synonyms: Natamycin
Functional Classes: Preservative
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GSFA Provisions for Natamycin (Pimaricin)
N°
Food Category
Max Level
Notes
01.6.5.0
40 mg/kg
3: For use in surface treatment only.
80: Equivalent to 2 mg/dm2 surface application to a maximum depth of 5 mm.
N°
01.6.5.0
Food Category
Max Level
40 mg/kg
Notes
3: For use in surface treatment only.
80: Equivalent to 2 mg/dm2 surface application to a maximum depth of 5 mm.
08.3.1.2
20 mg/kg
3: For use in surface treatment only.
81: Equivalent to 1 mg/dm2 surface application to a maximum depth of 5 mm.
N°
08.3.1.2
Max Level
20 mg/kg
Notes
3: For use in surface treatment only.
81: Equivalent to 1 mg/dm2 surface application to a maximum depth of 5 mm.
N°
08.2.1.2
Max Level
6 mg/kg
Notes
-
01.6.4.0
40 mg/kg
80: Equivalent to 2 mg/dm2 surface application to a maximum depth of 5 mm.
3: For use in surface treatment only.
N°
01.6.4.0
Food Category
Max Level
40 mg/kg
Notes
80: Equivalent to 2 mg/dm2 surface application to a maximum depth of 5 mm.
3: For use in surface treatment only.
01.6.2.0
40 mg/kg
3: For use in surface treatment only.
80: Equivalent to 2 mg/dm2 surface application to a maximum depth of 5 mm.
XS208: Excluding products conforming to the Standard for Cheese in Brine (CODEX STAN 208-1999).
XS274: Excluding products conforming to the Standard for Coulommiers (CXS 274-1969).
XS276: Excluding products conforming to the Standard for Camembert (CXS 276-1973).
XS277: Excluding products conforming to the Standard for Brie (CXS 277-1973).
XS278: Excluding products conforming to the Standard for Extra Hard Grating Cheese (CXS 278-1978).
N°
01.6.2.0
Food Category
Max Level
40 mg/kg
Notes
3: For use in surface treatment only.
80: Equivalent to 2 mg/dm2 surface application to a maximum depth of 5 mm.
XS208: Excluding products conforming to the Standard for Cheese in Brine (CODEX STAN 208-1999).
XS274: Excluding products conforming to the Standard for Coulommiers (CXS 274-1969).
XS276: Excluding products conforming to the Standard for Camembert (CXS 276-1973).
XS277: Excluding products conforming to the Standard for Brie (CXS 277-1973).
XS278: Excluding products conforming to the Standard for Extra Hard Grating Cheese (CXS 278-1978).
01.6.1.0
40 mg/kg
3: For use in surface treatment only.
486: Except for use in the surface treatment of sliced, cut, shredded, and grated cheese products conforming to the Group Standard for Unripened Cheese including Fresh Cheese (CXS 221-2001): at 20 mg/kg applied to the surface, added during kneading and stretching process.
80: Equivalent to 2 mg/dm2 surface application to a maximum depth of 5 mm.
XS273: Excluding products conforming to the Standard for Cottage Cheese (CXS 273-1968).
XS275: Excluding products conforming to the Standard for Cream Cheese (CXS 275-1973).
N°
01.6.1.0
Food Category
Max Level
40 mg/kg
Notes
3: For use in surface treatment only.
486: Except for use in the surface treatment of sliced, cut, shredded, and grated cheese products conforming to the Group Standard for Unripened Cheese including Fresh Cheese (CXS 221-2001): at 20 mg/kg applied to the surface, added during kneading and stretching process.
80: Equivalent to 2 mg/dm2 surface application to a maximum depth of 5 mm.
XS273: Excluding products conforming to the Standard for Cottage Cheese (CXS 273-1968).
XS275: Excluding products conforming to the Standard for Cream Cheese (CXS 275-1973).
01.6.6.0
40 mg/kg
3: For use in surface treatment only.
80: Equivalent to 2 mg/dm2 surface application to a maximum depth of 5 mm.
N°
01.6.6.0
Food Category
Max Level
40 mg/kg
Notes
3: For use in surface treatment only.
80: Equivalent to 2 mg/dm2 surface application to a maximum depth of 5 mm.