PULLULAN

PULLULAN is a natural, water-soluble polysaccharide with excellent film-forming and binding properties and is produced from starch syrup by fermentation. PULLULAN films have low permeability to oxygen, which protects active ingredients, flavors, and colors incorporated into the film from deterioration. Available as a white powder, PULLULAN is odorless, flavorless, and stable. PULLULAN consists of maltotriose (three glucose molecules linked by α-1,4 bonds) with units linked through α-1,6-glucosidic bonds.

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Chemical Name:

PULLULAN

Applications & Uses:

Confectionery (cakes & pastries / frozen desserts / candies / snacks)
Binding agent for sugar coatings
Binding agent (granola bars / granule / tablet)
Edible film

Benefits:

An excellent film-former, producing an edible film that is heat sealable with superior oxygen barrier properties that can be printed on
Functionality for a variety of applications, including for use as an adhesive, binder, and thickener to modify or maintain the texture of food
High solubility in water and forms a viscous but non-gelling aqueous solution
Viscosity that is only slightly affected by changes in pH or salt

Performance Attributes:

Solubility
Lubricity and adherence
Film-forming

Approvals & Certifications:

Kosher
Halal
PULLULAN is allowed to be used in food in many countries, such as the US, EU, China, Japan, Thailand, etc. Please contact us for information on the regulatory status for any countries of interest.

Manufacturer:

Nagase Viita Co., Ltd.

Sub Category:

Polysaccharide

Physical Properties:

Appearance:	White to light yellowish white powder
Odor:	A slight characteristic odor
Particle size:	Not more than 1.70 mm

Chemical Properties:

Loss on drying:	Not more than 6.0%
pH:	5.0 – 7.0 (10% solution)
Viscosity:	100 – 180 mm²/s (10%

Packaging Properties:

Package:	Polyethylene bag in a carton box (Net 10 kg)
Storage:	Keep at ambient temperature in a dry place
Shelf Life:	Twelve (12) months from the production date

Note: Specifications subject to change

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PULLULAN

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