A bland, mostly tasteless, edible polymer. Often used in hard and soft edible films such as for breath freshening tabs and capsules. Also used in bread and bread flours, brewers' mash, distillers' mash, starch and unstandardised bakery products. Typically produced via a process where the fungus Aureobasidium pullulans is grown on a starch or sugar substrate and then harvested before fungus cells are ruptured and water extraction is used to obtain pullulan. It may also be produced from Bacillus acidopullulyticus, Bacillus licheniformis or Bacillus subtilis. Also comes in the form of a white to off-white odourless powder.

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The function(s) performed by the food additive when used in cooking.

  • Glazing agent - A substances that gives food a shiny appearance or provides a protective coating
  • Thickener - A substance that increases the viscosity of a food

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Data according to various sources such as fao, fda, codex. Spot a mistake? Tell us!

Country Status Matched Term
United States
Approved Pullulan
European Union
Approved Pullulan
Australia and New Zealand
Not Permitted
Estonia
Approved Pullulan
Latvia
Approved Pullulan
Austria
Approved Pullulan
Belgium
Approved Pullulan
Bulgaria
Approved Pullulan
Cyprus
Approved Pullulan
Czech Republic
Approved Pullulan
Denmark
Approved Pullulan
Finland
Approved Pullulan
France
Approved Pullulan
Germany
Approved Pullulan
Greece
Approved Pullulan
Hungary
Approved Pullulan
Ireland
Approved Pullulan
Italy
Approved Pullulan
Lithuania
Approved Pullulan
Luxembourg
Approved Pullulan
Malta
Approved Pullulan
Netherlands
Approved Pullulan
Poland
Approved Pullulan
Portugal
Approved Pullulan
Romania
Approved Pullulan
Slovakia
Approved Pullulan
Slovenia
Approved Pullulan
Spain
Approved Pullulan
Sweden
Approved Pullulan
United Kingdom
Approved Pullulan
Australia
Not Permitted
New Zealand
Not Permitted
Brazil
Approved Pullulan
Argentina
Approved Pullulan
Philippines
Matching Terms Not Found
Canada
Approved Pullulanase
China
Approved 普鲁兰多糖

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Derived from plant products - yes

E1204 - Pullulan:

JC Bright

pururan
Pullulanase enzyme preparation from Bacillus subtilis expressing the pullulanase gene from B. acidopullulyticus

Collection of sources used to create this food additive summary.

Source
Codex Alimentarius
Food Standards Australia New Zealand
JECFA (Joint FAO/WHO Expert Committee on Food Additives)
UK Food Guide
UK Food Standards Agency
U.S. Food and Drug Administration
Wikipedia

Lists the U.S. CAS (Chemical Abstracts Service) registry number and EINECS (European INventory of Existing Commercial chemical Substances) numbers when known.

  • CAS Number: 9057-02-7

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