Pullulan is an extracellular water-soluble viscous polysaccharide produced by the fermentation of Aureobasidium pullulans. It is similar to dextran and xanthan gum, and is also known as pullulan polysaccharide. It was discovered in 1938 as a unique microbial polysaccharide. This polysaccharide is primarily composed of maltotriose units linked by α-1,6 glycosidic bonds. Due to its distinctive structure and properties, pullulan has broad application prospects in industries such as pharmaceuticals, food, petroleum, and chemicals. As it can be degraded and utilized by microorganisms in nature without causing environmental pollution, it is recognized as a non-polluting plastic. Additionally, it holds potential for food preservation and has garnered increasing attention over the past half-century.
Food AdditivesFood Quality Improver and ThickenerSLINMENG ‘s Pullulan solutions impart a smooth and refreshing mouthfeel, improving taste, which makes it suitable as a food quality improver and thickener. Adding a small amount of pullulan during food processing can significantly enhance food quality. For example:
(1) In pastries, pullulan not only aids in shaping but also enhances flavor. It is also used as an adhesive for peanuts, nuts, almonds, seeds, and dried fruits, ensuring firm adhesion without easy detachment.
(2) In premium tofu, pullulan, along with bittern and glucono delta-lactone, helps maintain surface gloss and soybean aroma, simplifying the process and improving tofu quality.
(3) In fish cake production, adding 0.1% pullulan enhances flavor, improves texture, increases strength, and maintains shape.
(4) Esters formed from pullulan and higher fatty acids exhibit better emulsification than sucrose fatty acid esters and starch fatty acid esters. They can stabilize fats, improve smoothness, flavor, and texture in ice cream production.
(5) In chocolate processing, pullulan improves moldability, surface gloss, smoothness, and overall taste and flavor.
(6) In juice beverages, pullulan moderately enhances richness, smoothness, dispersibility, and stability.
(7) In high-salt foods like soy sauce, condiments, simmered dishes, and pickles, pullulan acts as a thickener, improving gloss, smoothness, and preventing syneresis.
(8) Bags made from pullulan for packaging fried or high-fat foods prevent deterioration, moth damage, and preserve freshness. Coating ham, sausages, or frozen foods with pullulan film or packaging them in pullulan bags can extend shelf life by 4–5 times.
(9) Using pullulan as a microencapsulation wall material for spices and condiments helps preserve freshness and aroma.
(10) Adding 0.01%–1% pullulan to grains, noodles, or dough before processing prevents clumping during cooking or brewing, providing better aeration and drying conditions. It also reduces stickiness during heating and increases fluffiness.
(11) Leveraging its film-forming properties, pullulan can be used as a decorative coating for baked goods to prevent cracking, maintain shape, and enhance surface gloss.
(12) In baked minced fish products, pullulan helps retain shape, improves adhesion, and enhances water retention. It can also be dried to produce crispy or semi-dried fast-food meat products.
(13) In chewing gum processing, adding 1%–4% pullulan improves texture, extends chewing time, and preserves flavor. In sugar-free chewing gum, 4% pullulan increases elasticity and strength, prevents cracking, enhances chewiness, preserves aroma, improves mouthfeel, and extends shelf life.
Slinmeng's pullulan is available in food grade, medical grade, cosmetic grade, and industrial grade. We can customize any viscosity to meet different customer needs, with on-demand customization. For more details, please visit the website: www.cosmeticsmaterial.com.
