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!

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

Collection of sources used to create this food additive summary.