Food additive databaseprocessing agentChecked 2026-10-02

Natamycin (Pimaricin) ナタマイシン（別名ピマリシン）

Designated additivePermitted in the EU (E235)

Purpose: processing agent
On the label: “ナタマイシン” (natamycin), “ピマリシン” (pimaricin)
Name in the List of Designated Additives: ナタマイシン（別名ピマリシン） (No. 287)

In Japan

A substance with antifungal action against molds and yeasts. In Japan it can be used only on the surface part of hard and semi-hard natural cheese (standards for use).
It is classified as a “manufacturing agent” (製造用剤) in the list of standards for use. On the label it is written by substance name (the other name, pimaricin, is also acceptable).

Japan's standards for use

Natural cheese (limited to the surface part of hard and semi-hard cheese): less than 0.020 g/kg

This is a summary of the standards for use. See the source list for the exact conditions.

In the EU

It is on the EU list of food additives (Regulation (EC) No 1333/2008, Annex II) as E235.
In the EU, it can be used only for surface treatment of hard, semi-hard and semi-soft cheese and dry cured sausages. The amount is up to 1 mg per dm² of surface, and it must not be present at a depth of 5 mm.

Sources

Checked 2026-10-02. Rules and evaluations change over time. This page is a translation of our Japanese page; if they differ, the Japanese page is the reference.

This page lists facts stated in laws and in evaluations by public bodies; it is not a safety verdict. Additives used in Japan are approved by the government, which sets the foods and amounts they can be used in. The ADI is a guide to the amount that is considered safe to take every day over a lifetime.

Other substances used as processing agent

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