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Chitosan Food

Chitosan, also named polyglucosamine, is a linear poly-aminosaccharide. It is obtained through chitin deacetylation, which is the structural element in the exoskeleton of crustaceans (such as crabs and shrimp) and cell walls of fungi.
In 2011 EFSA granted chitosan with the claim “Chitosan contributes to the maintenance of normal blood cholesterol levels”, with the health relationship “maintenance of normal blood LDL-cholesterol concentrations”.

Chitosan mixed with tartaric and ascorbic acids can be added to food normally consumed in the diet, as it can be blended in pasta, bakery products, fine bakery wares and snacks. There is no difference in terms of nutritional values and organoleptic properties of food with and without chitosan, thus preserving all the properties of the original food, such as taste, smell and texture. Therefore, the chitosan may be added to the dough preparation mixture and the final product can be taken as an alternative food option with a specific health claim. Currently, in Europe, our Novel Food application on food blended with chitosan is in the last step of the risk assessment phase.
Company
Cor.Con. International srl

We are a private Italian company that daily researches and develops innovative solutions to wellness problems. We believe that people can live longer and healthier lives.

Categories
Cosmetics
Food industry
Healthcare
Company
Cor.Con. International srl

We are a private Italian company that daily researches and develops innovative solutions to wellness problems. We believe that people can live longer and healthier lives.

Categories
Cosmetics
Food industry
Healthcare