CAS No.: | Chitosan Food Grade |
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Formula: | Chitosan Food Grade |
EINECS: | Chitosan Food Grade |
Type: | Pharmaceutical Intermediates |
Appearance: | Powder |
Quality: | Technical |
Samples: |
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Customization: |
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Industry grade
Item | Specifications |
Appearance | Yellowish or white powder |
Identification | Adding CuC4H4O6 TS and heating a brick-red or deep brown precipitate is formed |
DAC degree | ≥80% |
Viscosity | 50 mpa.s ~800 mpa.s |
Moisture | ≤10.0% |
Ash | ≤3.0% |
pH | 7.0~8.0 |
Acid-insoluble substance | ≤2.0% |
Food grade
Item | Specifications |
Appearance | Whitish powder |
Deacetylation Degree | ≥90% |
PH Value (1%.25°) | 7.0~8.5 |
Moisture | ≤10.0% |
Ash | ≤1.0% |
Viscosity | 10~200 mpa·s |
Acid-insoluble substance | ≤1.0% |
A rsenic | ≤1ppm |
Mesh Size | 100% thru 80 mesh |
Bulk Density | ≥0.3g/ml |
Total Aerobic Microbial Count | ≤1000cfu/g |
Yeast Mold | ≤100cfu/g |
E-Coli | Negative |
Salmonella | Negative |
1. For Industry grade Chitosan, Industrially, it can be made into a new type of chitin-type fabric finishing agent that does not contain formaldehyde, with good mechanical strength and chemical stability. In terms of environmental protection, chitosan can be used for the treatment of industrial wastewater and heavy metals extraction.
2. Food grade Chitosan can be used as adhesive, humectant, clarifier, filler,emulsifier, glazing agent and thickening stabilizer in food industry. It can also be used as a functional oligosaccharide to lower cholesterol and improve immunity.
Specification | Standard | ||
Deacetylation Degree | ≥75% | ≥85% | ≥90% |
PH Value (1%.25°) | 7.0-8.5 | 7.0-8.0 | 7.0-8.5 |
Moisture | ≤10.0% | ≤10.0% | ≤10.0% |
Ash | ≤0.5% | ≤1.5% | ≤1.0% |
Viscosity (1%AC,1%Chitosan, 20ºC) |
≥800 mpa·s |
>30 mpa·s |
10~200 mpa·s |
Heavy Metal | ≤10 ppm | ≤10 ppm | ≤0.001% |
Ars | ≤0.5 ppm | ≤0.5 ppm | ≤1 ppm |
Mesh Size | 80 mesh | 80 mesh | 80 mesh |
Bulk Density | ≥0.3g/ml | ≥0.3g/ml | ≥0.3g/ml |
Total Aerobic Microbial Count | ≤2000cfu/g | ≤2000cfu/g | ≤1000cfu/g |
E-Coli | Negative | Negative | Negative |
Salmonella | Negative | Negative | Negative |
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