Chitosan Food Grade

Product Overview

CAS No.: 9012-76-4

MF: (C6H11NO4)n

Quality Control:ISO9001-2000

Origin: Alaska Crab Shell

Physical Properties

Off-white powder,flavorless semi-transparent and amorphous solid. Soluble in acid, but insoluble in alkali and water or in ordinary organic solvent. Decomposed at 185°C.Chitosan is produced commercially by deacetylation of chitin by treating crabs and shrimp with the alkali sodium hydroxide it is a kind of unique fat-absorbing dietary fiber

Technical Literature

Specification of Chitosan Food Grade

Test Items Specification
Appearance off-white powder
Degree of deactivation 85%/90%
PH Value 7.0-8.0
Loss on drying 10%
Residue on ignition 1.5% max (by weight)
Insoluble 1% max
Heavy metal (measured by Pb) 10 ppm max
As 1 ppm max
Total bacterial count 1000cfu/g max
Viscosity 500mpa.s max
Granularity 40mesh, 60mesh, 80mesh, 100mesh


Soya Lecithin can increase the toughness of the dough, its hydrophilic properties make the dough in the flour to increase viscosity;It can also improve the chemical fermentation processing products texture, and ultimately improve the product symmetry, size, particle, surface appearance and texture;it can protect the yeast in the frozen dough,increasing the volume,in favor of dough extruded, prolonged processability period.Soy lecithin dosage: 0.25% to 1% powder base.Soy lecithin can also prevent evaporation of moisture from baked food,during storage.Increase shelf life and softness.it can increase food lubricity during the processing baked foods,significantly reduce the times to clean the processing machines cutters.In fried foods,to prevent oxidation of Vitamin A and Vitamin E.Increase lubrication in low-fat foods. Dosage: 2% to 3% oil base

Packages & Delivery:

Packages: packed in 25KG net weight fiber drums with inner PE bags.