Culture-led dairy concepts
Evaluate compatibility with selected cultures, fermentation conditions, pH, texture and sensory outcomes. Any prebiotic or mineral-utilization effect requires product-specific evidence.
FOOD & NUTRITION · FOOD-GRADE COS
Food-Grade
Food-Grade
Chitooligosaccharide
A high-assay, low-molecular-weight COS ingredient for forward-looking food formulations.
We supply food-grade chitosan oligosaccharide for product teams exploring dairy, beverages, seasonings and fresh-produce applications. Our grade is specified at ≥90% COS content with molecular weight ≤1,610 Da.
Food-grade COS · Light yellow powder · COS content ≥90%A FUNCTIONAL FOOD INGREDIENT
Designed for food innovation.
Chitooligosaccharide (COS) is a low-molecular-weight oligosaccharide derived from chitosan. Its positive charge, water solubility and distinctive functional properties have made COS an active area of food-science research.
We bring food-grade COS to formulators looking to explore new ingredient systems—from cultured dairy and functional beverages to natural preservation and produce-coating concepts.
FOOD-GRADE COS PROFILE
Precision from process to specification.
Supplier materials describe food-grade COS produced through enzymatic hydrolysis and membrane separation. The supplied food-grade profile lists COS content of at least 90%, degree of deacetylation of at least 95%, average molecular weight of 400–1,500 Da and degree of polymerization of 2–8.
Broader supplier materials describe the wider COS series as spanning degrees of polymerization 2–20 and molecular weight up to 3,000 Da. These broader figures do not replace the tighter, grade-specific data shown here; request the current product specification and COA for the exact item.
≥90%Chitooligosaccharide content
≥95%Degree of deacetylation
400–1,500 DaAverage molecular weight
2–8Degree of polymerization
FOOD APPLICATIONS
Four pathways for formulation teams.
We work with product developers to evaluate ingredient fit, processing conditions and target-market requirements.
Preservation-system evaluation
Explore COS in seasoning and sauce systems; test microbial stability and shelf life in the target formulation and confirm ingredient-use rules for the destination market.
Beverage formulation concepts
Assess solubility, clarity, taste, processing stability and labeling fit in the intended beverage. Claims depend on applicable rules and product-specific evidence.
Edible coating concepts
Study coating formation and measure moisture loss, gas exchange, microbial load and sensory quality in the target produce and storage conditions.
WHY FOOD-GRADE COS
Distinctive properties. Flexible applications.
COS is an ingredient option for food developers evaluating formulation properties and preservation concepts in specific food matrices.
Positive chargeA key molecular feature behind COS interactions in food systems.
Low molecular weightThe supplier-listed food-grade profile sets an upper limit of 1,610 Da.
Product-specific qualityEvery specification is tied to the selected food-grade product.
FOOD-GRADE PRODUCT DATA
Quality specifications.
Food-grade COS specification provided for product evaluation.
| Appearance | Light yellow powder |
|---|---|
| Molecular weight | ≤1,610 Da |
| Chitooligosaccharide content | ≥90% |
| Moisture | ≤10.0% |
| Ash | ≤1.0% |
| Water-insoluble matter | ≤0.5% |
| pH | 5.0–7.0 |
| Arsenic | ≤0.5 ppm |
| Total bacterial count | n=5, c=2, m=10⁴, M=10⁵ CFU/g |
| Pathogenic bacteria | Not detected |
FOOD USE & MARKET FIT
Built for responsible product development.
China approved chitosan oligosaccharide as a new food raw material in 2014. The official notice sets conditions including a maximum intake of 0.5 g per day and excludes infant foods. Food-use rules vary by market, product category and intended use; we help customers review the product specification and documentation for their target application.
Read China’s official announcement →Explore COS in food research.
Research continues to examine COS in fermented foods, beverages and food preservation systems. Results depend on the COS specification, food matrix, concentration and process conditions.
Chitooligosaccharides as novel ingredients of fermented foodsFood & Function · Royal Society of Chemistry →Biological activities, mechanisms and applications of chitooligosaccharides in the food industryJournal of Functional Foods · 2024 review →
APPLICATION INSIGHTCOS coating concepts for fresh-cut produce →
LET'S TALK FOOD FORMULATION
Ready to explore food-grade COS?
Tell us about your product concept, target market and formulation requirements. We’ll help you review the food-grade COS specification and available product information.
Contact Our Team ↗