Good quality Low Price Pullulan Powder CAS 9057-02-7

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Low price Pullulan Powder CAS 9057-02-7

Pullulan,is a natural,water-soluble polysaccharide fermented from sucrose. Available as white or light yellow powder, it is tasteless and odorless. It is stable at room temperature. It has a low glycemic index with low insulinemic response.

Pullulan is natural water-soluble polysaccharide, fermented by Auveobasidium Pullulans. It consists mainly of maltotriose units linked through α-1, 6 - glucosidic bonds. The average molecular weight is 2×105 Da. Pullulan can be developed into various products. It is an excellent filmformer, producing a film which is heat sealable with good oxygen barrier properties. It can be used widely in both the food industries, such as encapsulating agents, adhesives, thickening, and extending agent.

English name: Pullulan

CAS number: 9057-02-7

Molecular formula: C20H36O16

Molecular weight: 532.49024

EINECS Number: 232-945-1

Melting point:>248°C (dec.)

Storage conditions: 2-8°C

Solubility:H2O: 50 mg/mL, slightly hazy, colorless

Form:Powder

Color: White to Off-white

Pullulan has been widely used in medicine, food, light industry, and chemical industry. Pullulan is one of the four new food additive products. It can be used in candy, chocolate coating, film, compound seasoning and fruit and vegetable juice drinks. It is used as a coating agent and a thickening agent. The aqueous solution of pullulan has a smooth and refreshing feeling, and has the characteristics of improving the taste, so it can be used as a food quality improver and a thickening agent. Adding a small amount of pullulan during food processing can significantly improve food quality. For example, fish cakes can increase the flavor and quality; add a small amount of pullulan polysaccharide when making tofu to maintain the flavor of soybeans and simplify the process; soy sauce. A small amount of pullulan can be added to condiments, pickles, boiled fish and shrimp, delicious food, etc., to stabilize its viscosity, increase its stickiness and make its taste smoother.

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1. Thickener, stabilizer, coating agent, quality improver. Generally, it is often used in combination with carrageenan and locust bean gum, and the dosage is 0.15% to 0.5%. It can be directly added to food to simplify the manufacturing process, prevent aging, impart luster, replace part of starchy raw materials in food, and manufacture low-calorie food. It can also be sprayed or dipped to form a film to prevent oxidation. Its film products can be used as transparent edible anti-oxidation packaging materials that are stable at low temperature. 2. Substrates for pullulanase Pullulan has been used in research to evaluate bone tissue engineering. It is also used in anti-fog applications.