Neutral Polysaccharides
|
| Catalog Number |
Product Name |
Pack Size |
| PS123 |
Chitin
Chitin is a polysaccharide which is found widely in nature where it functions in a manner similar to collagen in chordates. It forms the tough fibrous exoskeletons of insects, crustacians and other athropods, and, in addition to its presence in some fungi it occurs in at least one alga. The structure of chitin is similar to that of cellulose but with glucose replaced with N-acetyl-D-glucosaminyl units linked β-D-(1-4) in a linear chain. It is normally produced from the shells of lobster, crab or shrimp. |
1g
5g
100g
|
| PS124 |
Chitosan
Chitosan is the deacetylated form of Chitin. The polysaccharide is deacetylated in order to render it soluble which is then possible at pH values of less than 7 normally in dilute acid. This then allows the material to be used in a number of industrial applications as a binder and film former. |
1g
5g
100g
|
| PS125 |
Curdlan
Curdlan is a microbial polysaccharide produced by a mutant strain of Alcaligenes faecalis var.myxogenes which was first shown to produce succinoglucan prior to mutation. Curdlan is a ß-(1-3) glucan which forms clear solutions at about 55oC and then form “low-set” gels when cooled. Suspensions of curdlan at higher temperatures form firm resilient gels “high set” gels that melt at 140-160oC. |
1g
5g
|
| PS126 |
Dextran
Dextran is a (1-6)-linked α-D-glucan produced by fermentation of Leuconostoc mesenteroides via the action of the enzyme dextransucrase on sucrose. The main use for native Dextra is as a blood plasma extender in blood transfusions. A complex of Iron with Dextran known as Iron Dextran is used as a source of iron to baby piglets which are often anemic at birth. |
1g
5g
100g
|
| PS127 |
Guar Gum
Guar gum is obtained from the seed of the legume Cyamopsis tetragonolobus, an annual plant that grows mainly in semi-arid regions of India. The structure of the polysaccharide consists of a main chain of (1-4)-linked β-D-mannopyranosyl units with single α-D-galactopyranosyl units linked (1-6) on average to every second main chain unit. Guar has has a high viscosity in aqueous solution, shows marked pseudoplastic behaviour and forms synergistic gels in the presence of other gums such as carrageenan and xanthan gum. |
1g
5g
100g
|
| PS128 |
Inulin
Inulin is a polysaccharide found in many vegetables such as chicory and artichokes. It is composed of ß-(1-2)-linked fructopyranoside units with up to 60 fructose residues per chain. Uses for inulin are as a diagnostic aid for kidney infections and as a low calorie dietary fibre. |
1g
5g
100g
|
| PS129 |
Ivory Nut Mannan
Ivory nut mannan occurs in members of the custard apple, ebony and palm families (Ivory nut). The polysaccharide contains more than 95% mannose units linked β-(1-4) with a few α-D-galactopyranosyl units linked (1-6). It is widely used in foods, pharmaceuticals paints and explosives. |
POA (price on application) |
| PS130 |
Konjac Glucomannan
Konjac glucomannan is an acetylated (1-4)-β-D-glucomannan obtained from the tubers of Amorphophallus konjac or Konnyaku root. It is used in Japan in a many food applications as an ingredient and due to its property of swelling in water is seen as a dietary supplement for reducing calorie intake. |
1g
5g
100g
|
| PS131 |
Laminaran
Laminaran is a polysaccharide that co-occurs with fucoidan and alginate in brown seaweeds such as Laminaria digitata and Ascophyllum nososum. It is a β-(1-3)-linked glucan which it is claimed stimulates the immune system in mammals and fish. |
100mg
500mg
1g
|
| PS132 |
Larch Arabinogalactan
Larch arabinogalactan is extracted from the heartwood of the western larch Larix occidentalis. These arabinogalactans have a backbone of (1-3)-linked β-D-galactopyranosyl units each of which containa a side chain at position C-6. Most of these side chains are galacrobiosyl units containing a (1-6)-β-D-linkage. Another side chain type that occurs is a single L-arabinofuranose unit or 3-O-(β-L-arabinopyranosyl)-α-L-arabinofuranosyl units. Applications for the arabinogalactan are as emulsifiers, stabilisers and binders in the food, pharmaceutical and cosmetic industries. More recently interest has been focussed on the use of this polysaccharide as a low viscosity dietary fibre and as a probiotic. |
POA (price on application) |
| PS133 |
Locust Bean Gum
Locust bean (carob) gum is the refined endosperm of the seed of the carob tree, an evergreen of the legume family (Ceretonia siliqua). The tree grows extensively in Spain and is cultivated in many other Mediterranean countries. Locust bean gum like Guar gum is a galactomannan with a backbone of (1-4) ß-D-mannopyranosyl units having branches of (1-6)-linked α-D-galactopyranosyl units. However, Locust bean gum has substantially fewer side chains than guar gum and these are clustered in blocks leaving longer regions of unsubstituted mannosyl regions. The gum is only partially soluble in water and suspensions require heating before solubility is achieved. As with guar the polysaccharide forms gels with other gums such as carrageenan and xanthan. Applications are in the food industry to enhance texture, in paper making and in the textile industry. |
1g
5g
100g
|
| PS134 |
Pullulan
Pullulan is a glucan elaborated by the fungus Aureobasidium pullulans . The chemical structure is essentially repeating units of maltotriose joined by α-D-(1-6) linkages. Pullulan dissolves readily in water to form a stable, viscous solution that does not gel. The polysaccharide can be moulded, made into fibres and forms clear soluble films. Applications are in foods as a low calorie ingredient and it can be used as a water soluble film. Pullulan can also be used in industrial applications as a binder and film former and in pharmaceutical applications. |
1g
5g
100g
|
| PS135 |
Scleroglucan
Scleroglucan is produced by the fermentation of the fungus Sclerotium rolfsii. It is a glucan with a main chain of (1-3)-linked β-D-glucopyranosyl units with every third unit having a single β-D-glucopyranosyl unit linked (1-6). Scleroglucan powders disperse in water and give very viscous shear thinning solutions. Applications are in the oil industry in enhanced oil recovery, in agriculture in sprays and in the food and pharmaceutical industries. |
1g
5g
100g
|
| PS136 |
Tamarind Gum
Tamarind gum comes from the seed of the tamarind tree Tamarindus indica and is used in the food industry as a stabiliser and an emulsifier. It has been suggested that the structure is a main chain of cellulose with frequent branching at the O-6 positions with short side chains of one or two D-xylopyranosyl capped with D-xylopyranosyl, Dgalactopyranosyl or L-arabinofuranosyl units. In application tamarind finds use in the sizing of jute and as a stabilizer and thickener in the food industry. |
POA
(price on application)
|
| PS137 |
Tara Gum
Tara gum is a galactomannan that is obtained from the seeds of the tara shrub Caesalpinia spinosa which is a native of the northern regions of Africa and South America. The gum is described as having a backbone of (1-4)-linked β-D-mannopyranosyl units one third of which possess a single unit side chain of (1-6)-linked α-D-galactopyranose. The gum forms gels with carrageenan and xanthan in a similar manner to guar and locust bean gum. Currently only small quantities of tara gum are sold for use as food thickeners and stabilisers. |
POA
(price on application)
|
Catalog 
