Chitosan Chitosan Alias ??English name: chitosan; chitosan; soluble chitin; chitosan; deacetylation of chitin; chitosan CAS: 9012-76-4 deacetylation degree: 85% 90% 95% Moisture: ≤10% Ash: ≤1.0 formula: (C6H11NO4) n Properties: chitosan (Chitosan), also known as chitosan, poly-β-1,4- scientific name - glucosamine, from Alaska Deep Sea snow crab by decalcification, deproteinization, bleaching, deacetylation and other processing technology, has a reputation as the body of the sixth element of life. Appearance: white powder food grade, a pale yellow powder of a high density, as antibacterial agent in foods. Chitosan and some of its derivatives have good antimicrobial activity, growth and reproduction can be effectively been some bacteria, fungi and viruses. 2, as a preservative of fruits and vegetables. Fruits and vegetables in order to maintain both its taste, but also to ensure their nutrition, take reasonable means insurance is very important, especially for those who need long-distance transport of fruits and vegetables, the insurance is even more important. Use of chitosan on fresh smear, but the film also has good permeability and water resistance, effectively inhibited the fruits of breathing environment, weakening their respiratory metabolism, but also greatly reduces moisture loss, making fruits and vegetables nutritional value and appearance have been well protected. 3, an antioxidant. Meat will always be a place for a long time spoilage phenomenon makes the meat taste and nutrition are a big loss, the use of chitosan-treated meat products, the antioxidant capacity greatly enhanced, and now a lot of meat The insurance will be able to use chitosan. 4, fruit juice clarifying agent. And a variety of vitamins and minerals contained in fruit juices than more, stored for a long time often appear turbid phenomenon, adding chitosan certain order, can effectively avoid the occurrence of this phenomenon, making the juice to get good purification, but also to keep the juice color and taste. Sale price: degree of deacetylation 95% 135 / kg degree of deacetylation 90% 115 / kg