Patulin

Patulin is a mycotoxin produced by mold fungi such as Penicillium, Aspergillus, Byssochlamys, and Paecilomyces variotii. It can occur in high concentrations in rotting pome fruits infected by Penicillium expansum, with up to two grams of toxin per kilogram of rotting material. Patulin is known for its high stability and can remain in final products even after food processing, such as during the production of juice or compote.

International regulatory limits for patulin vary. For instance, the maximum allowable levels are 50 µg/kg for apple juice, 25 µg/kg for compote, and 10 µg/kg for infant food.

An overview of all available aokin Patulin products can be found here.

Chemical formula for Patulin C₇H₆O₄
Molecular Weight: 154,12 g·mol−1