Silvamicin is a 50% natamycin preservative manufactured by Technofood — the food industry's go-to natural antifungal for the surfaces of ripened cheeses and dried, cured sausages. It controls moulds and yeasts at very low doses, without interfering with the lactic acid bacteria that drive fermentation.
What is natamycin?
Natamycin is a natural antifungal produced by the soil bacterium Streptomyces natalensis. Chemically it is a polyene macrolide that binds to ergosterol in fungal cell membranes, killing yeasts and moulds at very low concentrations.
Because bacterial membranes do not contain ergosterol, natamycin has no effect on bacteria — including the lactic acid starter cultures used in cheese and fermented sausage. That selectivity is a big part of why the cheese and dry-cured meat industries have relied on it for decades.
Why food producers choose natamycin
- Highly effective — minimum inhibitory concentration (MIC) for most spoilage moulds is below 10 ppm
- Selective — kills yeasts and moulds, leaves bacteria untouched, including lactic starter cultures
- Cost-effective — very low use levels translate into a small cost per kg of finished product
- Wide pH window — active across pH 3–9, so it works on cheese, sausage and acid foods alike
- Sensorially neutral — virtually no taste, smell or colour at use concentrations
- Surface-stable — low water solubility (~30–50 ppm) means natamycin stays on the surface where it is applied
Meet Silvamicin by Technofood
Silvamicin
Standardized 50% natamycin (E 235) preparation. The remaining 50% is a food-grade carrier — typically sodium chloride, dextrose or lactose — that makes the powder uniform and easy to disperse. Because natamycin itself is poorly soluble in water, Silvamicin is always used as a fine suspension, not a true solution.
Conversion
To convert a target natamycin dose into a Silvamicin dose, simply multiply by 2. Every recipe and dosage in this article reflects this conversion.
EU regulation: where natamycin is allowed
In the European Union, natamycin (E 235) is regulated under Regulation (EC) No 1333/2008 on food additives (which replaced the older Directive 95/2/EC). It is one of the most narrowly authorized preservatives on the EU positive list — Annex II permits it in only two food categories, both as a surface treatment:
| Food category (EU FCS) | Application | Maximum level |
|---|---|---|
| 01.7.2 / 01.7.5 — Hard, semi-hard and semi-soft cheese | Surface treatment | 1 mg/dm² of surface* |
| 08.3.4.1 — Dried, cured sausages | Surface treatment | 1 mg/dm² of surface* |
*Natamycin must not be present at a depth of more than 5 mm below the surface. Note that the EU limit is per surface area, not per kilogram of product — operationally this means a fine mist or a brief dip is what keeps you within the limit, while excessive saturation or repeated application can take you above it.
How to use Silvamicin on cheese
Three application methods are common in cheese production. Silvamicin works for all three and the basic suspension recipe is the same; only the contact time and the way the suspension reaches the cheese surface change.
1. Spraying
The most common method. Make a fine, atomised mist and apply it directly to the cheese rind. Once the mist dries, the natamycin sits as a thin film on the surface where moulds would otherwise grow.
2. Dipping
Dip the cheese into the Silvamicin suspension for a few seconds and let it drain. Same suspension as for spraying.
3. Brine treatment
Only relevant for brined cheeses. Disperse Silvamicin into your existing brine — the cheese picks up a small amount of natamycin during the brining cycle, which is enough to protect the surface during ripening.
Suggested dosages
| Application | Silvamicin recipe | Resulting natamycin |
|---|---|---|
| Cheese surface — spraying | 5 g Silvamicin in 1 L clean water + 8–10% NaCl | 2.5 g/L (0.25%) |
| Cheese surface — dipping | 5 g Silvamicin in 1 L clean water + 8–10% NaCl | 2.5 g/L (0.25%) |
| Brined cheeses | Disperse Silvamicin into the existing brine; replenish during the cycle | low, transfer-based |
| Sausage casings | 50 g Silvamicin in 10 L clean water | 2.5 g/L (0.25%) |
Adding 8–10% table salt to the cheese surface suspension reinforces the antifungal effect, slightly improves natamycin dispersion, and helps the surface dry in the right way for cheese types where surface salting is part of the process. Suspensions should be prepared fresh and used the same day — natamycin is poorly soluble and slowly oxidises in solution.
Sausage casings — practical recipe. Prepare 50 g Silvamicin + 10 L clean water (= 0.25% natamycin). Mix the casing material in this suspension and use it the same day. This is suitable for casings used in dried, cured sausage production. Adding NaCl to the brine, as suggested for cheese, helps keep other surface flora in check.
Practical considerations
- Prepare suspensions fresh. Natamycin is poorly soluble and slowly degrades in light and oxygen — a same-day suspension gives the most consistent protection.
- The EU limit is per dm² of surface. With a fine mist or a brief dip, the recipes above land well inside the legal limit; saturation, soaking or repeated re-application can push you over.
- Check national legislation. Outside the EU, the approved categories and dosage limits are not always the same. Always verify the rules in your target market.
- Label correctly. Natamycin must be declared on the ingredient list as "E 235" or "natamycin", exactly as for any other food additive.
Why food producers choose Silvamicin
- Standardized 50% natamycin for accurate, repeatable dosing
- Free-flowing carrier blend — easy to disperse, easy to weigh
- Carrier choice (NaCl, dextrose or lactose) tailored to the application
- Compliant with EU 1333/2008 surface-treatment limits when used as recommended
Disclaimer: This article is provided for technical information only. The maximum levels listed are based on Regulation (EC) No 1333/2008 and its amendments. Producers are responsible for verifying current legislation and local labelling requirements in their target market before use.
Interested in pricing or a sample of Silvamicin?
For more information about product price, availability and technical support, please reach out to the NextTrade team — we'll help you select the right method and dosage for your cheese or sausage application.
Contact Us