Chitosan is already part of our everyday diet:
we absorb it in its natural state in shellfish,
crustaceans and mushrooms.
It is already a common ingredient of food in Japan and
its official approval is currently pending in Europe,
where it has achieved a major breakthrough in dietetics
as a fat trap.
Since chitosan is not digested by the human body,
it behaves like a fibre, which is an important
element of diet. But above all, it is an excellent fat
trap. It precipitates lipids when they arrive in the
intestine, reducing the human body's rate of cholesterol
absorption by 20 to 30%. It has become the leading
natural slimming product.
One of the main dietetic advantages of chitosan is its
interactivity with proteins, which gives it foaming
properties. Thus a chitosan of low viscosity produces a
spectacular increase in the foaming properties of
proteins such as egg white or whey. This foaming occurs
even when lipids are present. As any good cook knows, a
small amount of egg yolk can spoil a meringue. By
preventing this, a chitosan of low viscosity can simplify
the manufacturing process and considerably increase the
performance and the development of aerated food products
containing small amounts of fats. Dessert creams
are an example.
In solution, chitosan becomes a thickener and a
stabiliser - two useful qualities for the good
consistency of sauces, among other applications.
Its flocculating property is used for clarifying
drinks, or for trapping toxic heavy metals or
tannins in order to purify water.
Lastly, with its phytopathological properties, it can
be sprinkled on food to keep it fresh for a longer time.
It can also be used in films and moulded packaging.
If you want to receive our products list or an adapted
sample for food application or to find out more about the
uses of chitosan for food and dietetics, contact
us
Other uses of
chitosan
