We are Food Grade Pullulan manufacturer and supplier from Weifang, Shandong, China. Our factory covers an area of 210 acres and has an annual output of 3,000 tons of Pullulan. If you are choosing Food Grade Pullulan manufacturer, we will be one of your best choices.
Food grade pullulan is a form of pullulan that is specifically produced and purified for use in the food industry. Pullulan, a naturally occurring polysaccharide, is derived from starch through the fermentation process using the fungus Aureobasidium pullulans. It is known for its excellent film-forming, thickening, and stabilizing properties, making it valuable for various food applications.
Food grade pullulan undergoes purification processes to ensure it meets the safety and quality standards required for use in food products. These processes typically involve filtration, chromatography, and other techniques to remove impurities, microbial contaminants, and any potentially harmful substances.
Food grade pullulan is commonly used in the food industry as a food additive and ingredient. It is often used as a coating agent for candies, chocolates, and other confectionery products to enhance their appearance and shelf-life. Additionally, it is used as a thickener, binder, and stabilizer in various food products such as sauces, dressings, and beverages.
Due to its natural origin and properties, food grade pullulan is considered safe for consumption and is approved for use in food products by regulatory agencies such as the U.S. Food and Drug Administration (FDA) and the European Food Safety Authority (EFSA). It provides manufacturers with a versatile and reliable ingredient to improve the quality, texture, and shelf-life of their food products.
Uses
Food additives
Food quality improver and thickener
Pullulan aqueous solution has a smooth and refreshing feeling and can improve the taste, so it can be used as a food quality improver and thickener. Adding a small amount of pullulan during food processing can significantly improve food quality. For example,
Adding some pullulan to pastries can not only be used for shaping, but also improve its flavor. It is also used as peanut kernels, nuts, Adhesive accessories such as almonds, melon seeds, and fruits are firmly adhered and not easy to fall off.
In high-end tofu, pullulan, together with salt bittern, gluconolactone, etc., maintain good surface gloss and have a soybean flavor, simplifying the process and improving the quality of tofu.
When making fish cakes, adding 0.1% mass fraction of polysaccharides can enhance the flavor and quality, enhance its strength, and maintain the original shape.
In the processing of chewing gum, adding 1%-4% pullulan can improve the taste of the product and extend the chewing time and aroma. In the processing of sugar-free gelatin gum, adding 4% pullulan can increase the extension. Durable and strong, non-cracking, resistant and burping resistant.
It maintains fragrance, tastes good and has a long shelf life.
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 and can be used in ice cream production to enhance its lubricity. , good flavor and good taste.
In chocolate processing, pullulan is used, which has good moldability, glossy and smooth surface, and excellent taste and flavor.
In fruit drinks, the use of pullulan can moderately increase the richness, smoothness, good dispersion and enhanced stability.
Adding pullulan to high-salt foods can have a thickening effect, such as thickening and glossing soy sauce, condiments, boiled foods, submerged vegetables, etc., making them taste smoother and preventing Dissociated pulp.
Use pullulan sugar to make bags for packaging fried foods and fat-rich foods, which can prevent deterioration, prevent frogs and preserve freshness. ; Ham, ham sausage, quick-frozen food, etc. are packed with pullulan or bio-sprayed films or pullulan film bags, which can preserve freshness and antisepsis, and increase the storage period by 4-5 times.
Use pullulan as the microcapsule wall material to microencapsulate seasonings and seasonings to achieve the purpose of preserving freshness and flavor.
Cereals, noodles, dough sheets, etc. tend to stick to each other and form clumps and adhere to the walls of the vessel during cooking, brewing and heat treatment. Adding 0.01%~|% pullulan sugar before processing can effectively solve these problems. Aeration and drying provide good conditions for fermentation. Prevents sticking when heated and increases fluffiness.
Utilize its film-binding and film-forming properties to be used as decorative add-ons on baked foods to prevent cracking, maintain shape, and increase surface gloss.
Baked minced fish products treated with pullulan can effectively maintain their shape, help improve the adhesion and water-holding capacity of meat products, and can be dried to make crispy or semi-dry meat products for fast food.
Used as low-calorie food additives
Pullulan is a non-digestible and absorbable carbohydrate that is not digested by human digestive enzymes and can be excreted from the body. It does not cause high blood pressure, heart disease, obesity, etc. It is a healthy food material and can be used as a low-calorie food additive. , making low-calorie foods and beverages. For example, pullulan can be mixed with an appropriate proportion of flour and amylose to produce artificial rice, macaroni, egg noodles, etc. with different flavors. The calories of foods added with pullulan sugar are half lower than those of ordinary products, and the appearance of the food is not affected by the addition of camplulan sugar. As a low-calorie food additive, the application scope of pullulan will be further expanded. 3. Health food additives
When treating diabetes, insulin reactions often occur, and severe cases can be life-threatening. Controlling the occurrence of insulin response is an important part of the treatment of diabetes. Foreign studies have found that adding a certain amount of low molecular weight pullulan to daily diet can significantly reduce the probability of insulin reaction and lower blood sugar concentration, and can be used as an auxiliary treatment for diabetes. Research shows that although low molecular weight pullulan cannot directly affect blood sugar concentration, it can reduce insulin concentration and maintain it in a stable state, thereby affecting blood sugar concentration. Currently, pullulan has been used as an additive in beverages or meals. Patent for sexual treatment of diabetes. Pullulan can effectively proliferate the beneficial bacteria Bifidobacterium in the body, thereby maintaining the balance of intestinal microflora and improving constipation.
Food preservation
Pullulan polysaccharide aqueous solution has excellent film-forming properties. The film has gloss and transparency, good toughness, and is extremely stable to temperature changes. The film has good heat-sealing properties, has gas barrier properties, maintains aromatic properties, and is oil-resistant. Electrical insulation and other properties, the finished product is not black and does not add plasticizers or stabilizers. It is non-toxic and harmless to food, the environment and the human body. It is edible and can be used to add luster to the surface of food and keep it fresh. It can also be eaten with the film attached, which is very convenient. Therefore, it is a very ideal water-soluble food packaging material.
1.Used in fruit preservation
Apples and citrus fruits are not storage-resistant and perishable, so common refrigeration methods are not ideal. Pullulan itself is non-toxic, odorless and has no side effects on the human body. It is ideal for fruit preservation. It can overcome the shortcomings of past coating agents such as propylene alcohol, solvent-based wax, natural wax and polyethylene packaging. Although these coating agents can reduce the oxygen content and increase carbon dioxide in the fruit, they can also induce fermentation and accumulate ethanol. and aldehydes produce foul odors. Pullulan of different molecular weights has a good water retention effect, especially high molecular weight pullulan has a better effect. The study also found that pullulan itself does not have bactericidal or bacteriostatic effects, while pullulan polysaccharide and a certain amount of preservatives (preservatives are food additives used for the purpose of maintaining the original quality and nutritional value of food) can inhibit microorganisms. The growth and reproduction of food prevent food from spoilage and extend the shelf life.) Mixed processing of fruits makes the antiseptic and fresh-keeping effect more obvious. The reason is that pullulan has good film-forming properties. When mixed with preservatives and applied to the fruit surface, it can isolate oxygen, delay fruit decay, and preserve fruit for a long time.
The effect of pullulan-treated fruits on shelf life was more obvious. After mixed with pullulan and preservatives, it has obvious effects on maintaining the quality of fruit shelf life, reducing water loss and extending shelf life.
2. Used in egg preservation
When the refrigeration conditions of eggs are insufficient, paraffin or liquid paraffin is often applied to the eggshell surface for preservation, but the effect is not ideal. Pullulan or its esterification products are used as egg coating materials, which can extend the storage period at room temperature and strengthen the eggshell. Hardness to reduce collision damage. Pullulan is edible and can be easily washed away with cold or warm water. If pullulan is dipped or sprayed, a thin film layer with firm adhesion and smooth surface can be formed on the surface of the eggshell. The film thickness is 0.01-0.1mm, which can increase the hardness of eggshells, prevent rupture caused by local pressure, inhibit the exchange and reaction of water, O2, CO2, etc. in fruits and eggs with the outside world, reduce nutrient loss during storage, and delay protein And the egg yolk deteriorates, thereby achieving the purpose of preservation. Pullulan, other hydrophobic substances, and natural gum are formulated into a uniform and stable emulsifier. When stored at 15-25°C, the edible period of eggs is 5-10 times longer than that of untreated eggs.
3. Used in vegetables and dried fruits
The emulsion composed of pullulan and other hydrophobic substances is used as a coating for fresh-keeping vegetables, and the fresh-keeping effect is very significant. For example, British broad beans turn black in 2-3 days at 25°C. They remain green 14 days after coating, and their shelf life is extended by 5 times. Green asparagus shrinks in 2-3 days at 25°C and cannot be sold, but the coating remains unchanged after 20 days, preserving the commercial value. Cut the raw spinach into appropriate size, spray it with 3% pullulan solution, freeze it to dry, and seal it in a moisture-proof bag for 5 months. The color and aroma will change. The small vitamins will only decrease by 10%. Pullulan propionate ( Spray the solution with a substitution value of 0.5) on cut spinach or other vegetables, freeze it to dryness, and store it for 5 months without moisture-proof bags. The color and shape will change little, and the fresh flavor will remain after cooking. When frozen in dry vegetables, the coating also has the effect of preventing oxidation, preserving color and flavor.
Fruits with high oil content such as peanuts, walnuts, almonds, beans, dried fish and shellfish, dried whole French fries, and radishes can effectively prevent oxidation by spraying a very thin pullulan film on the surface.
4. Used in seafood preservation
As a new type of seafood film preservative, pullulan can effectively prevent the evaporation of water in seafood, inhibit the production of volatile base nitrogen and the oxidative loss of certain nutrients, and maintain the original flavor of seafood. At present, the domestic seafood preservation technology mainly relies on direct freezing or freezing after coating with ice. The quality of seafood products that have been frozen for a long time will decrease to varying degrees due to the evaporation of water and the oxidation of lipids and other substances. Especially for seafood that has been frozen for a long time, the quality of the seafood has been greatly reduced due to the reduction of body water and the oxidation of some nutrients, thereby greatly reducing the original umami flavor. Using pullulan solution It is easy to form a thin film on the surface of frozen seafood. The test results show that using pullulan solution as a coating agent can effectively prevent the evaporation of water in seafood, inhibit the oxidation loss of applied substances, and maintain the quality of seafood. The original flavor of the product. This method is not only simple and easy to implement, but also saves space and energy consumption compared with the Bingdong preservation method, has greater edible value, and is especially of great practical significance for distant-ocean fishing. Pullulan is already a very promising preservative for seafood.
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