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Commission Directive 2008/84/EC (repealed)Show full title

Commission Directive 2008/84/EC of 27 August 2008 laying down specific purity criteria on food additives other than colours and sweeteners (Text with EEA relevance) (Codified version) (repealed)

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E 1204 PULLULAN

DefinitionLinear, neutral glucan consisting mainly of maltotriose units connected by -1,6 glycosidic bonds. It is produced by fermentation from a food-grade hydrolysed starch using a non-toxin-producing strain of Aureobasidium pullulans. After completion of the fermentation, the fungal cells are removed by microfiltration, the filtrate is heat-sterilised and pigments and other impurities are removed by adsorption and ion exchange chromatography
Einecs232-945-1
Chemical formula(C6H10O5)x
AssayNot less than 90 % of glucan on the dried basis
DescriptionWhite to off-white odourless powder
Identification
A.Solubility
Soluble in water, practically insoluble in ethanol
B.pH of 10 % solution
5,0 to 7,0
C.Precipitation with polyethylene glycol 600
Add 2 ml of polyethylene glycol 600 to 10 ml of a 2 % aqueous solution of pullulan. A white precipitate is formed
D.Depoly-merisation with pullulanase
Prepare two test tubes each with 10 ml of a 10 % pullulan solution. Add 0,1 ml pullulanase solution having activity 10 units/g to one test tube, and 0,1 ml water to the other. After incubation at about 25 oC for 20 minutes, the viscosity of the pullulanase-treated solution is visibly lower than that of the untreated solution
Purity
Loss on dryingNot more than 6 % (90 oC, pressure not more than 50 mm Hg, 6 h)
Mono-, di- and oligosaccharidesNot more than 10 % expressed as glucose
Viscosity100 to 180 mm2/s (10 % w/w aqueous solution at 30 oC)
LeadNot more than 1 mg/kg
Yeast and mouldsNot more than 100 colonies per gram
ColiformsAbsent in 25 g
SalmonellaAbsent in 25 g

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