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98% Pullulan Powder CAS 9057-02-7
What is pullulan?
Pullulan is an extracellular water-soluble mucilage polysaccharide similar to glucan and xanthan gum produced by the fermentation of Aureobasidium pullulan. It was created in 1938 by R. A special microbial polysaccharide discovered by Bauer. This polysaccharide is mainly composed of maltotriose connected through α-1,6 glycosidic bonds. The molecular weight is generally between 4.8x10 and 2.2x10 (the average molecular weight of commercial pullulan is 2x105. It is composed of approximately 480 maltotrioses). This polysaccharide has unique structure and properties, is structurally elastic and has relatively high solubility. Pullulan polysaccharide has strong film-forming properties, gas barrier properties, plasticity, and viscosity, and has excellent properties such as being easily soluble in water, non-toxic, harmless, colorless and odorless. It is widely used in medicine, food, petroleum, chemical and other industries. Broad application prospects. Because it can be degraded and utilized by microorganisms in nature and does not cause environmental pollution, it is known as pollution-free plastic. Pullulan is one of the four new food additive products and can be used as a coating agent and thickener in candies, chocolate coatings, film tablets, compound seasonings and fruit and vegetable juice drinks.
What are the benefits
1. Non-toxic and safe
According to the results of acute, subacute and chronic toxicity tests and mutagenicity tests of pullulan, even if the dosage of pullulan reaches the LD50 (semi-lethal dose) limit of 15g/kg, pullulan will not cause No biological toxicity or abnormal state occurs, so it is very safe to be used in the food and pharmaceutical industries.
2.Solubility
It can be quickly dissolved in cold or warm water. The dissolution rate is more than twice faster than carboxymethyl cellulose, sodium alginate, polypropylene alcohol, polyvinyl alcohol, etc. The solution is neutral, non-ionized, non-gelling, and non-crystallizing. It is miscible with water-soluble polymers such as carboxymethyl cellulose, sodium alginate and starch, but is insoluble in organic solvents such as ethanol and chloroform.
3. Stability
The molecules of pullulan have a linear structure. Therefore, compared with other polysaccharides, the pullulan aqueous solution has lower viscosity and does not form colloids. It is a neutral solution with strong adhesion. It is not easily affected by pH value or various salts, especially table salt to maintain a stable viscosity. When elements such as boron and titanium are mixed, the viscosity will increase dramatically. In addition, if the pH value is below 3 and heated for a long time, it will partially decompose like other polysaccharides, resulting in a decrease in solution viscosity.
4. Lubricity
It is a Newtonian fluid with excellent lubricity despite its low viscosity. Suitable for use in complex seasonings such as sauces.
5. Adhesion and solidification
It has very strong adhesive force and can be air-dried after spraying to stably adhere to food (especially dry food). It also has strong coagulation power and is best used as a binder when making tablets or granules.
6. Film coating
It has excellent coating properties and can be easily coated on surfaces such as food and metal. At the same time, a water-soluble, colorless, transparent, and strong film can be formed from the pullulan aqueous solution. It has characteristics such as gas barrier properties, aroma-maintaining properties, oil resistance, and electrical insulation properties. It can be used to add luster to the surface of food and preserve its freshness.
7. Decomposability
According to the results of the in vivo enzyme digestion test or the growth test of white mice, pullulan is an indigestible polysaccharide similar to cellulose and agar. Pullulan does not decompose within a few hours under the action of digestive enzymes in the digestive organs of animals. By utilizing the low digestibility of pullulan, special low-calorie foods and beverages can be produced.
8. Improve physical properties and retain moisture
Adding a small amount of pullulan is effective in improving physical properties and retaining moisture. It can be used to improve food texture, improve quality, prevent aging and increase yield.
9. Formability and spinning properties
Simply add a certain amount of water to pullulan, perform heating, pressure molding and spinning to produce edible and water-soluble molded products or fibers.
Application in food
1.Application in candy
In the processing of chewing gum and soft candy products, adding 1% to 4% pullulan can improve the taste of the product, extend the chewing time and aroma. In the processing of sugar-free chewing gum, adding 4% pullulan can increase the extensibility and strength, make it non-cracking, resistant to chewing, retain flavor, have good taste, and have a long shelf life.
2. Application in ice cream
The ester formed by pullulan and higher fatty acids has a better emulsification effect than sucrose fatty acid esters and starch fatty acid esters. It can be used as an emulsifier to stabilize fat. It can be used in ice cream production to enhance its lubrication performance and good flavor. Good taste.
3. Application in fruit and vegetable juice drinks
In fruit and vegetable juice drinks, the use of pullulan can moderately increase the richness, smoothness, good dispersion, enhanced stability and rich taste.
