1. NOMENCLATURE : Pimaricin
2. CAS NO. : 7681-93-8
3. MELTING POINT : 280°C (Decomposed)
4. HSN CODE : 29181190
5. EMPIRICAL FORMULA : C33H47NO13
6. MOL. WT. : 665.73
7. APPLICATIONS : As Food Additive, it used to protect food from Mold and Yeast growth ;
Globally used in Cheese, Juice, Wine And Meat Industry ;
Surface Treatment for Semi – Dried, Cured Meat products, Yogurts, Man-made butter.
8. DESCRIPTION : White to Yellow Crystalline Powder.(Cream –coloured to slightly Yellow Powder.) ;
No Taste or Odour.
9. SOLUBILITY : Not soluble in Water ;
Insoluble in Higher Alcohols, Ether and Ester ;
Slightly soluble in Methanol
10. MOISTURE CONTENT : 6.0 % to 8.0 %
11. pH : 5.0 to 7.5
12. NATAMYCIN CONTENT : More than 50%
13. ARSENIC (As) : NMT 3 ppm
14. HEAVY METALS (Pb) : NMT 0.001% (10 ppm)
15. ASH : NMT 0.5%
16. MERCURY (Hg) : NMT 0.0001% (1 ppm)
17. MICROBIAL LIMIT TEST :
Count of Colony : NMT 100 cfu/gm.
Pathogen : Absent
E. Coli : Negative (in 25 gms.)
Salmonella : Negative (in 25 gms.)
18. PACKING : 500 gms. Plastic Jar ; 10 / 20 kgs. Carton
19. STORAGE : Sealed keeping in cool place where there is no direct sunshine exposure and the temp. is below 20°C.
20. SHELF LIFE : 2 Years
