The role of pullulan in food

2021/12/22

Pullulan polysaccharide is a food additive produced by pure culture and fermentation of carbohydrates by Aureobasidium pullulans.

Pullulan has strong film-forming properties, gas barrier properties, plasticity, and viscosity and is easily soluble in water, non-toxic, harmless, colorless, and tasteless. It can be used as a coating agent and thickener in candy, chocolate coating, film, compound seasoning, and fruit and vegetable juice beverages.

01 The properties of pullulan

Non-toxic and safe

According to the results of acute, subacute, and chronic toxicity test and variability test of pullulan polysaccharide, even if the dosage of pullulan polysaccharide reaches the limit of LD50 (half lethal dose) of 15g / kg, pullulan polysaccharide will not cause any biological toxicity and abnormal state, so it is very safe to be used in food and pharmaceutical industry.

Solubility

Pullulan can be quickly dissolved in cold or warm water. The dissolution speed is more than two times faster than carboxymethyl cellulose, sodium alginate, polyacryl, polyvinyl, etc. The solution is neutral, non-ionizing, non-gelling. It does not crystallize. It is miscible with water-soluble polymers such as carboxymethyl cellulose, sodium alginate, and starch but is insoluble in organic solvents such as ethanol and chloroform.

Stability

The molecule of pullulan has a linear structure. Therefore, compared with other polysaccharides, the aqueous solution of pullulan has a lower viscosity and does not form colloids. It is a neutral solution with solid adhesion. It is not easily affected by the pH value or various salts, especially to maintain a stable viscosity for table salt. Mixing elements such as boron, titanium, etc., the viscosity will increase sharply. In addition, if the PH value is below 3, if it is heated for a long time, it will be partially decomposed like other polysaccharides, resulting in a decrease in the viscosity of the solution.

Lubricity

Pullulan is a Newtonian fluid that has excellent lubricity despite its low viscosity. It is suitable for use in compound seasonings such as condiments and juices.

Adhesion, coagulation

Pullulan has a powerful adhesive force and is air-dried after spraying, stabilizing food adhesion (dehydrated food). At the same time, it also has a strong coagulation force, which is most suitable for use as a binder when it is made into tablets or granules.

Laminating

Pullulan has excellent film-coating properties and is easy to coat on food and metal surfaces. At the same time, an aqueous solution of pullulan can form a water-soluble, colorless, transparent, and intense film. It has the characteristics of gas barrier, aroma retention, oil resistance, electrical insulation, etc. It can be used in food to add luster to the surface and keep it fresh.

Decomposability

According to the enzyme digestion test in vivo or growth test of white mice, pullulan is the same as cellulose and agar, and it is a kind of indigestible polysaccharide. Pullulan is close to not decomposing within a few hours under the action of digestive enzymes in the digestive organs of animals. With its low digestibility, pullulan can be used to produce special low-calorie foods and beverages.

Improve physical properties and retain moisture

Adding a small amount of pullulan can improve physical properties and retain moisture. It can be used to improve food texture, improve quality, prevent aging and increase yield.

Formability and spinning properties

Just add a certain amount of water to the pullulan, perform heating and pressure molding and spinning, and then process the edible and water-soluble molded product or fiber.

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02 Application of Pullulan in Food

Application in candy

In the processing of chewing gum and soft candy products, adding 1% to 4% of pullulan can improve the product's taste and prolong the chewing time and flavor. In processing sugar-free chewing gum, adding 4% pullulan can increase elongation and strength without cracking, chewing resistance, fragrance retention, good taste, and long shelf life.

Application in ice cream

The ester formed by pullulan and higher fatty acid has a better emulsification effect than sucrose fatty acid ester and starch fatty acid ester. It can be used as an emulsifier to stabilize fat. It can be used in ice cream production to enhance its lubricating performance and good flavor. Good taste.

Application in fruit and vegetable juice drinks

In fruit and vegetable juice beverages, the use of pullulan can moderately increase the richness, smoothness, good dispersion, enhanced stability, and rich taste.