food grade chitosan

introduction:

chitosan is a substance obtained by deacetylation of chitin. food grade chitosan is made from alaska deep-sea snow crab shells, unpolluted and safe.

character:

off-white, innocuous, flavorless, pearly color schistic or powdery, dissolved at 185°c. it is insoluble in water and organic solvents, but soluble in such as dilute acid, acetic acid, and so on.

application:

food

      chitosan is effective for shelf-life extension of fruits, Vegetables, meat and fish products. as a viscous soluble dietary fiber, it can also be used in functional food products. the main applications for chitosan in foods today are as a natural anti-microbial agent and as an edible food coating agent.

biomedical

      chitosan is shown to be a unique hemostatic and antibacterial barrier. chitosan is positive charge; it attracts the red blood cells which have a negative charge making an efficient hemostatic agent. the red blood cells create a seal over the wound, stop bleeding quickly and start the healing process.

      chitosan is effective in treating acute skin burns, in healing chronic wounds and in external ulcers.

nutritional

      chitosan is an excellent fat trapper due to its remarkable property of binding with lipids and fats. chitosan attaches itself to fat and forms a large mass preventing its absorption into digestive tract. the large lump is finally eliminated from the body. it has the ability to lower the calorie effect of foods, helps in overcoming problems relating to obesity and cardiovascular difficulties.

specifications:

  appearance: off white

  particle size: powder or flake

  moisture content: 10%max

  ash content: 1.0%max

  insoluble: 1.0%max

  deacetylation degree: 85%, 90%min

  viscosity (1%): 30-3000mpa.s

  ph (1%): 7-9

  mesh: 80