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Tremella polysaccharides, Tremella oligosaccharides
Tremella polysaccharide
Polysaccharides, also known as polymeric carbohydrates, are a class of complex macromolecular compounds typically composed of more than twenty monosaccharide molecules linked together via condensation reactions that involve the elimination of water and the formation of glycosidic bonds. Tremella polysaccharide is the primary active component found in Tremella mushrooms; its main constituent is α-D-mannopyranose. This is a non-starch polysaccharide present in the fruiting bodies, spores, fermentation broth, and cell walls of Tremella. The polysaccharide’s backbone consists of a mannan polymer linked by α-(1→3)-glycosidic bonds, with side chains attached at positions 2, 4, and 6 of the backbone, comprising residues such as glucose, xylose, fructose, arabinose, fucose, and uronic acids. The common structural feature underlying its biological activity is precisely this α-(1→3)-mannan backbone.
Silver ear oligosaccharides
Oligosaccharides are polysaccharides composed of more than twenty monosaccharide units linked by glycosidic bonds. They are widely distributed in nature and can be found in higher plants, algae, fungi, and animals. Oligosaccharides represent the most abundant biological polymers in nature and constitute another important class of small biomolecules in living organisms, aside from proteins and nucleic acids. In recent years, researchers have increasingly recognized the multifaceted pharmacological effects of oligosaccharides—particularly their hydrolysates, which have low molecular weights, good permeability, and excellent antigenicity. Consequently, research on polysaccharide hydrolysis and its resulting products has attracted growing attention. Tremella oligosaccharides appear as a white or pale yellow powder, containing neutral sugars, uronic acids, and proteins. Their molecular structure is composed of mannose, xylose, and glucuronic acid.
Product features:
Silver ear polysaccharides and oligosaccharides themselves possess a variety of excellent processing characteristics, including moisturizing, hydrating, oil-absorbing, swelling, and thickening properties, making them important ingredients in the food industry.
Adding it to food can enhance its water-retention capacity, isolate it from air, and reduce the loss of moisture. When combined with certain components in food, it forms a stable tissue structure, preventing dehydration and shrinkage. Adding a certain amount of tremella polysaccharide or oligosaccharide to meat products can significantly improve their water-retention capacity and enhance their quality. Adding a specific amount of tremella polysaccharide or oligosaccharide to baked goods can slow down moisture loss and extend their shelf life.
Silver ear polysaccharides and oligosaccharides also possess a certain ability to adsorb fats, which helps stabilize the fat content in food, enhances the brightness and luster of its color, and improves the food’s visual appeal.
Due to the viscosity of tremella polysaccharides and oligosaccharides, they can be used as thickeners in food products such as yogurt and various beverages, enhancing a smooth and creamy texture. Even small amounts added can significantly increase viscosity without imparting any off-flavors.
When combined with other emulsifiers, silver ear polysaccharides and oligosaccharides can impart excellent dispersibility and emulsifying properties to liquid foods, thereby maintaining their stability.
When combined with daily chemical emulsifiers, silver ear polysaccharides and oligosaccharides can be incorporated into cosmetics as excellent moisturizing and hydrating agents.
Scope of application:
Food
Functional beverage
Skincare products
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Technical Data Sheet
