. Chitosan
Used in Food, Cosmetics, Pharmaceuticals, Wine & over 23 Applications
Suitable for Everyone, Especially for Vegan, Vegetarian & Those with Shellfish-allergic
Vegetal / Fungal / Vegan Chitosan
Source: Oyster Mushroom (Scientific Name: Pleurotus Ostreatus) & Agaricus Bisporus & Organic Mushroom
Types:
Acid-soluble Mushroom Chitosan
Water-soluble:
Mushroom Chitosan Hydrochloride
Mushroom Chitosan Oligosaccharide
Mushroom Carboxymethyl Chitosan
Source: Aspergillus Niger (Corn Cob Fermentation)
Types:
Acid-soluble Aspergillus Niger Chitosan
High Density Aspergillus Niger Chitosan
Water-soluble:
Aspergillus Niger Chitosan Hydrochloride
Aspergillus Niger Chitosan Oligosaccharide
100% Plant-based Natural Chitosan
- Source: Oyster mushroom (Scientific name: Pleurotus ostreatus)
- Certificate: USDA NOP, ECO CERT
Advantages & Benefits of Vegetal Chitosan
GMO-free
Allergen-free
Gluten-free
Toxicity-free
Curelty-free
Irradiation-free
Biodegradable
Biocompatible
Renewable
Food Grade
Antimicrobial & Antibacterial
Antioxidant
100% Plant-based
Vegan
Environmental Friendly
Production Flowchart of Vegetal Chitosan
Flowchart of Mushroom Chitosan
Flowchart of Aspergillus Niger Chitosan
Biotechnology Research & Product Development
High Deacetylation
85%~98%
Various Viscosity
20cps(mPa.s) ~ 1000cps(mPa.s)
Various Molecular Weight
20kDa~1500kDa
Solubility
Acid-soluble & Water-soluble
Derivatives
Hydrochloride, Oligosaccharide & Carboxymethyl (N/O/N,O-CMC)
Protein Removal
NMT 2%
Low Glucan
NMT 2%
Low Heavy Metal
As, Pb, Cd, Hg
Density
NLT 0.3~0.7g/cm3
Microbiological
Total Plat Count, Yeast & Mold, etc
Knowledge of Vegetal Chitosan
1. What is Chitosan?
Chitosan is a linear polysaccharide composed of randomly distributed β-(1→4)-linked D-glucosamine (deacetylated units) and N-acetyl-D-glucosamine (acetylated units). It is a natural, biodegradable polymer derived from chitin, which is found in the exoskeletons of crustaceans such as shrimp, crabs, and lobsters, as well as in the cell walls of certain fungi like mushrooms (oyster mushroom & agaricus bisporus known as white button mushroom) and Aspergillus niger.
Chitosan is produced by deacetylating chitin, a process that involves treating it with an alkaline substance to remove acetyl groups. This results in a natural polycationic linear polysaccharide known for its versatility and numerous beneficial properties.
As a biomaterial, chitosan exhibits:
- Antibacterial Properties
- Antioxidant Properties
- Non-toxicity
- Low Allergenicity
- Biocompatibility
- Biodegradability
The U.S. Food and Drug Administration (FDA) classifies chitosan as “generally recognized as safe” (GRAS) (Casettari and Illum, 2014). It is the second most abundant natural polysaccharide after cellulose and finds applications across various industries due to its well-documented characteristics.
Chitosan History Timeline
2. Why Do You Focus on Vegetal Chitosan?
Environmental Protection
Vegetal chitosan is more eco-friendly than crustacean chitosan, reducing reliance on marine resources and promoting sustainable practices.
Animal Protection
Using vegetal chitosan protects marine life by reducing the need to harvest shrimp, crabs, and lobsters, supporting animal welfare.
Allergy Concerns
Crustacean chitosan poses allergy risks and is unsuitable for vegans and vegetarians. With the growing vegan population and about 80 to 160 million people allergic to crustaceans, vegetal chitosan offers a safe alternative for food, cosmetics, and pharmaceuticals, etc.
With the growing demands for plant-based non-animal ingredients, Fungal Chitosan, sourced from mushroom (oyster mushroom, White Button Mushroom named as agaricus bisporus) and aspergillus niger, was becoming one of the most potential plant-sourced ingredient.
Thanks to its properties: antimicrobial, antioxidant, 100% biodegradable, biocompatibility, fungal chitosan was widely used in novel food preservatives, plant-based meat, winemaking fining agent, cosmetics ( skincare, haircare), fat binder, food supplement, wound dressing , pharmaceuticals, bioplastics, agriculture and other fields.
3. What is the Comparison between Crustacean Chitosan & Vegetal Chitosan?
Both crustacean and vegetal chitosan offer biocompatibility, biodegradability, non-toxicity, antioxidants, antimicrobial properties, film-forming abilities, and two types of solubility (water-soluble and acid-soluble).
However, crustacean chitosan, derived from shellfish, has a fishy odor and is unsuitable for vegans, vegetarians, and those with shellfish allergies.
In contrast, vegetal chitosan, derived from plants (mushroom) and fungi (aspergillus niger), is odorless, highly deacetylated, non-allergic, and suitable for a wider range of applications, including food, cosmetics, and pharmaceuticals.
4. Which Application Fields is Vegetal Chitosan Used For?
The unique characteristics of vegetal chitosan, such as biocompatibility, non-toxicity, Non-allergen, and biodegradability, antitumor, antimicrobial, and antioxidant activities make it suitable for a wide range of applications.
Vegetal chitosan and its derivatives have seen significant development, as evidenced by the growing number of related publications over the years.
The applications listed below are for your reference, and more applications are continually being developed.
Vegetal chitosan can be used extensively in various fields, including:
- Food preservatives
- Winemaking as a fining agent
- Cosmetics
- Dietary Supplement
- Agriculture fertilizer
- Water treatment
- Wound-healing materials
- Pharmaceutical
- Weight Management
- Bio-packaging