Organic Mushroom Chitosan

Source: oyster mushroom, white button mushroom (agaricus bisporus)


What is Mushroom Chitosan?

Chitosan is a linear polysaccharide composed of randomly distributed β-(1→4)-linked D-glucosamine (deacetylated unit) and N-acetyl-D-glucosamine (acetylated unit). It is made by treating the chitin shells of shrimp and other crustaceans and the cell walls of fungi (Mushroom, Agaricus Bisporus, Aspergillus Niger) with an alkaline substance, like sodium hydroxide.

Chibio Chitosan, in keeping with its natural, clean-label mantra, uses chitosan only from mushrooms. Just like the types of mushrooms you can find in your local grocery stores such as oyster mushrooms and White Button Mushrooms.

Mushroom chitosan is suitable for a wide variety of dietary restrictions. This includes vegan, kosher, and halal diets and most importantly it does not contain allergens, making it safe for everyone…

People emphasize the many benefits of organic foods over non-organic foods, and a recent study showed that organic foods have much higher levels of antioxidants than non-organic foods. Organic standards do not allow animal testing, genetically modified practices, artificial herbicides or artificial fertilizers. Organic standards prohibit the use of hydrogenated fats, artificial colors and preservatives. Organic foods are also fully traceable – so you know what you’re eating, and the Soil Association Mark means that foods and products have been produced to the highest standards.


Why choose organic mushrooms?

Organic Mushroom is fully traceable

Choosing organic mushrooms is very important. Mushrooms are highly porous and can absorb everything in their environment – good and bad – which means they can easily absorb pesticides, fungicides, heavy metals and other toxins used in non-organic cultivation and may accumulate toxins. This does not happen with organic mushrooms.


Mushrooms are rich in nutrients

Mushrooms are a great source of many different vitamins, minerals, and other nutrients, like antioxidants. While they’re widely recognized to be low in fat and a good source of fiber and unsaturated fatty acids.

Mushrooms can play a special role in various dishes. After adding mushrooms, these dishes become fat-free and low-calorie, but they will also contain enough protein, dietary fiber and important nutrients, including vitamin D, potassium, calcium, selenium, ergothioneine, niacin, pantothenic acid, copper, Riboflavin.
Mushrooms can change the taste of meat, increase its volume, and bring a “meat/umami/appetizing” flavor, such as in burgers, tacos, and tacos. In this way, producers can reduce the amount of meat by 50%, and even 80% for products with products. In this way, the product’s reputation, manufacturing, and specific content (of course, including the cost of the product) can be significantly reduced, and it will not adversely affect production and quality. The products all use mushrooms as a substitute for meat.

Specification Sheet of Organic Mushroom Chitosan

Appearance Off-white to light yellow powder
Odor and Taste Characteristics
Deacetylation Degree NLT 98%
pH value 7.0-8.0
Viscosity (1% in 1% acetic acid) 20-1000 cps (mPa.s)
Particle size NLT 98% pass 80 mesh
Loss on drying NMT 8.0%
Ash NMT 2.0%
Heavy Metals

NMT 2.0 ppm
NMT 1.0 ppm
NMT 0.5 ppm
NMT 0.5 ppm
NMT 20.0 ppm
Microbiological quality
Total plate count
Yeast & mold
E. coli

NMT 1000 cfu/g
NMT 100 cfu/g

Organic Certificates

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