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Chitosan

Chitosan suppliers and sourcing guide

Chitosan is a polysaccharide made by removing most of the acetyl groups from chitin. Chitin is taken from crab and shrimp shells, which are treated with acid to remove minerals and alkali to remove protein, then deacetylated in hot concentrated alkali; fungal chitosan is made the same way from the cell walls of Aspergillus niger or white button mushrooms. It is an off-white powder or flake, specified by degree of deacetylation and viscosity, and dissolves in dilute acid but not in water.

See suppliersWhat to ask for on the COA
Also known as
Poliglusam · Poly-beta-(1,4)-2-amino-2-deoxy-D-glucose · Deacetylated chitin · Fungal chitosan
Facts checked
November 2026

Forms and grades of chitosan

Suppliers sell different products under the same name. Specify the one you need.

  • Shellfish chitosan

    From crab or shrimp shell, the most common and lowest-cost grade, which needs shellfish allergen review.

  • Fungal chitosan

    From Aspergillus niger mycelium or mushrooms, used for shellfish-free and vegan products and in some beverage and food uses.

  • Viscosity and molecular weight grades

    Low, medium and high viscosity grades, plus low-molecular-weight and oligosaccharide grades with very different behavior in solution.

  • Water-soluble salts

    Chitosan lactate, acetate or hydrochloride, which dissolve in water without added acid.

What to check on the COA

Compare each result with your own specification when the lot arrives.

Degree of deacetylation
By titration, FTIR or NMR; it is the main spec and changes solubility and charge.
Viscosity
Viscosity of a 1% solution in 1% acetic acid by rotational viscometer, used as a proxy for molecular weight.
Moisture, ash and insolubles
Loss on drying, ash (residual minerals from shell) and acid-insoluble matter.
Heavy metals
Lead, arsenic, cadmium and mercury by ICP-MS, important for shell-derived material.
Residual protein
Protein by Kjeldahl or colorimetric method, relevant to shellfish allergen risk.
Microbiology
Total plate count, yeast and mold, and absence of Salmonella and E. coli.

Storage, lots and expiry

Storage and shelf life

Keep chitosan sealed in a cool, dry place; it absorbs moisture and its viscosity can fall over time, faster when warm or damp. Solutions should be made fresh. Shelf life is set by the supplier's specification, with retest of viscosity and moisture for older stock.

Lots and expiry dates

Record degree of deacetylation, viscosity and source (shellfish species or fungus) for each lot, since these vary lot to lot and change how the material behaves. Keep allergen documents with shellfish lots.

Regulatory status

Facts from regulators and standards bodies, each linked to its source.

  • FDA's GRAS Notice Inventory lists GRN 397, for chitosan from Aspergillus niger notified by KitoZyme sa as a secondary direct ingredient in alcoholic beverage production; it closed with FDA having no questions. The notice applies to that notifier's substance and intended use.

    Source: hfpappexternal.fda.gov (opens in a new tab)

  • GRN 997, for chitosan and beta-1,3-glucans from white button mushrooms (Agaricus bisporus) notified by Chinova Bioworks Inc. for use as an antimicrobial in a range of foods and beverages, closed with FDA having no questions.

    Source: hfpappexternal.fda.gov (opens in a new tab)

  • Health Canada's List of Permitted Preservatives includes chitosan from white button mushroom (Agaricus bisporus) with a degree of deacetylation not less than 80%, for use in foods such as fruit juices, nectars and fruit-flavored drinks.

    Source: canada.ca (opens in a new tab)

  • Health Canada's Natural Health Products Ingredients Database lists chitosan (CAS 9012-76-4) as an isolate under Schedule 1, item 2, with source materials including crab and shrimp exoskeleton and oyster mushroom (Pleurotus ostreatus) cell wall.

    Source: webprod.hc-sc.gc.ca (opens in a new tab)

This is general information, not regulatory advice. Status differs by country and by how the ingredient is used, so check the rules for your product and market.

Chitosan suppliers

Manufacturers and distributors whose own websites say they sell it.

We are checking chitosan suppliers now

Every listing is checked against the supplier’s own website before it goes live, so this list fills in over the coming weeks. The specs and COA checklist above are ready today.

Sell chitosan? Request a listing

Frequently asked questions

What forms of chitosan can brands buy?

Common forms include shellfish chitosan, fungal chitosan, viscosity and molecular weight grades and water-soluble salts. Ask each supplier for the specification sheet of the exact grade they quote.

What should the COA for chitosan include?

Expect degree of deacetylation, viscosity, moisture, ash and insolubles, heavy metals, residual protein and microbiology, each with its method, specification and result for that lot.

How should chitosan be stored?

Keep chitosan sealed in a cool, dry place; it absorbs moisture and its viscosity can fall over time, faster when warm or damp. Solutions should be made fresh. Shelf life is set by the supplier's specification, with retest of viscosity and moisture for older stock.

What is the regulatory status of chitosan?

FDA's GRAS Notice Inventory lists GRN 397, for chitosan from Aspergillus niger notified by KitoZyme sa as a secondary direct ingredient in alcoholic beverage production; it closed with FDA having no questions. The notice applies to that notifier's substance and intended use. GRN 997, for chitosan and beta-1,3-glucans from white button mushrooms (Agaricus bisporus) notified by Chinova Bioworks Inc. for use as an antimicrobial in a range of foods and beverages, closed with FDA having no questions. Health Canada's List of Permitted Preservatives includes chitosan from white button mushroom (Agaricus bisporus) with a degree of deacetylation not less than 80%, for use in foods such as fruit juices, nectars and fruit-flavored drinks. Health Canada's Natural Health Products Ingredients Database lists chitosan (CAS 9012-76-4) as an isolate under Schedule 1, item 2, with source materials including crab and shrimp exoskeleton and oyster mushroom (Pleurotus ostreatus) cell wall.

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