Pullulan
Thickeners
9057-02-7
E1204
(C₆H₁₀O₅)ₙ
$15.07 ~ $22.61
Food
Free sample from 100g(NF)
One unit of:10kg/carton
One unit of:10kg/carton
10kg/carton
Product Info
What is Pullulan?
Pullulan is a natural, water-soluble polysaccharide produced by fungal fermentation, widely used as a superior film-forming agent for edible coatings, fast-dissolving breath strips, and capsules due to its excellent oxygen barrier properties.
How is Pullulan made?
| Step No. | Production Stage | Key Action | Control Point & Note |
|---|---|---|---|
| 1 | Fermentation | Cultivate the fungus Aureobasidium pullulans in a nutrient-rich liquid medium containing a carbohydrate source like sucrose or corn syrup. | Sterility is critical to prevent contamination. Key parameters like pH (5.0-6.5), temperature (25-30°C), and aeration must be precisely controlled for optimal fungal growth and pullulan yield. Fermentation typically lasts 2-5 days. |
| 2 | Cell Separation | Separate the fungal cells (biomass) from the culture broth, which now contains the dissolved pullulan polysaccharide. This is done via centrifugation or microfiltration. | Ensure complete removal of fungal cells from the broth. The efficiency of this step directly impacts the purity of the final product. |
| 3 | Decolorization & Deionization | Remove pigments and other ionic impurities from the cell-free broth. The broth is passed through activated carbon columns and then through ion-exchange resin columns. | Monitor the color and conductivity of the solution. The amount of activated carbon and resin must be controlled to achieve desired clarity and purity without significant product loss. |
| 4 | Concentration | Concentrate the purified pullulan solution to increase its solids content, typically using ultrafiltration or vacuum evaporation. | Ultrafiltration also helps in removing low molecular weight impurities. The process must be controlled to prevent degradation of the polymer due to excessive heat or shear. |
| 5 | Precipitation | Isolate the pullulan by adding an organic solvent (e.g., ethanol or isopropanol) to the concentrated solution, causing the pullulan to precipitate out as a white, fibrous solid. | The solvent-to-solution ratio is a key parameter for maximizing precipitation yield. The mixture is typically agitated gently to facilitate the process. |
| 6 | Drying | Collect the precipitated pullulan and dry it thoroughly to remove all residual solvent and water. Common methods include spray drying or vacuum drying. | Drying temperature and time are critical to achieve the target low moisture content without causing thermal degradation of the pullulan. This ensures product stability. |
| 7 | Milling & Packaging | Mill the dried pullulan into a fine, uniform powder. The powder is then sieved to ensure consistent particle size before being packaged in sealed, moisture-proof containers. | Final quality control checks are performed for purity, viscosity, molecular weight, particle size, and microbiological safety to ensure the product meets food or pharmaceutical grade specifications. |
Technical Specifications
| CAS Number | 9057-02-7 |
| Chemical Formula | (C₆H₁₀O₅)ₙ |
| Solubility | Soluble in water; insoluble in ethanol, organic solvents |
| Storage Conditions | Store sealed, cool (<25 °C), dry, protect from light |
| Shelf Life | 24 Months |
Applications & Usage
Common Applications:
Edible films/coatings
capsules
binders
thickener
adhesive
food packaging
pharmaceuticals
cosmetics
Mechanism of action:
| Parameter | Pullulan |
|---|---|
| Functional Category | Film Former; Glazing Agent; Thickener; Texturizer; Binder |
| Key Ingredients | Pullulan (a natural, water-soluble polysaccharide produced by fermentation of Aureobasidium pullulans) |
| Mechanism of Action | A linear homopolysaccharide of glucose, consisting of maltotriose units (three α-1,4 glycosidic bonded glucose units) linked by α-1,6 glycosidic bonds. This structure allows it to form strong, clear, flexible, and highly oxygen-impermeable films upon drying from an aqueous solution. In solution, it increases viscosity and contributes to texture without gelling. |
| Application Effect in Product | Creates a high-gloss, transparent, edible film on confectionery, supplements, and pharmaceuticals, acting as a barrier to moisture and oxygen. Provides a smooth texture and mouthfeel in sauces and beverages. Acts as a low-viscosity binder and filler in tablets and granulated products. Used to create edible, printable films for food decoration. |
Comparison:
| Product Name | Category/Type | Key Features | Strengths (vs peers) | Weaknesses (vs peers) | Best Use Cases | Why Choose |
|---|---|---|---|---|---|---|
| Pullulan | Natural Polysaccharide (Fungal) | Excellent film-former, high oxygen barrier, water-soluble, edible, adhesive. | Superior oxygen barrier compared to HPMC and gelatin; natural, vegan, non-GMO origin; creates clear, glossy films. | Higher cost; more sensitive to moisture than HPMC; not as strong a moisture barrier. | Pharmaceutical capsules for oxygen-sensitive ingredients, edible films (breath strips), food coatings and glazes. | When a premium, natural, vegetarian material with the best possible oxygen protection is required. |
| Hydroxypropyl Methylcellulose (HPMC) | Semi-synthetic Polymer (Cellulose-derived) | Plant-derived, stable across wide pH and temperature ranges, low moisture content. | Cost-effective vegetarian alternative to gelatin; chemically stable and inert; low moisture content protects sensitive drugs. | Poor oxygen barrier compared to Pullulan; semi-synthetic origin is less desirable for "all-natural" products. | Standard vegetarian hard capsules, controlled-release drug coatings, tablet binders, food thickeners. | For a reliable and cost-effective vegetarian capsule with low moisture and high stability. |
| Gelatin | Animal Protein (Collagen-derived) | Thermo-reversible gelling, excellent elasticity, rapid dissolution in the body. | Gold standard for dissolution profiles; decades of regulatory and consumer familiarity; ideal for softgel capsules. | Animal origin (not vegan/vegetarian, religious/dietary restrictions); potential for cross-linking over time; BSE/TSE concerns. | Hard and soft gelatin capsules (softgels), gummy confections, marshmallows, photographic film. | For traditional softgel manufacturing or when a well-established, rapid dissolution profile is critical. |
| Modified Starch | Modified Polysaccharide (Plant-derived) | Cost-effective, abundant, wide range of functionalities depending on modification. | Very low cost; plant-based and widely available; can be modified for specific textures and binding properties. | Films are often brittle and have poor barrier properties (oxygen and moisture); less precise functionality than others. | Tablet binders and disintegrants, food coatings for texture (e.g., batters), low-cost thickeners. | For cost-sensitive applications where binding or simple coating is the primary need, not high-performance film. |
| Sodium Alginate | Natural Polysaccharide (Seaweed-derived) | Forms heat-stable gels via ionic cross-linking (e.g., with calcium); film-former. | Unique gelling mechanism allows for novel textures and encapsulation; natural origin; good moisture barrier. | Requires a setting agent (divalent cations) to form strong films/gels; can have slower dissolution; may impart slight flavor. | Spherification (molecular gastronomy), coatings for fresh foods, wound dressings, dental impression materials. | For applications requiring ionic, heat-stable gelling or a film that forms upon contact with calcium. |
Technical Documents
Available Documentation
COA, Technical Spec Sheet, MSDS
Safety Data Sheet (SDS)
Provided with shipment
Certificate of Analysis (COA)
Quality assurance documentation
Technical Data Sheet
Detailed technical specifications