99% Dextran CAS 9004-54-0

What is dextran?

Dextran is a natural polysaccharide built from glucose units. Chemically, it belongs to the α glucan family. It is synthesized and secreted by lactic acid bacteria using sucrose as the substrate. Its key characteristics include hydrophilicity, water solubility, film forming capacity and thickening performance. It is also relatively chemically inert and exhibits favourable biocompatibility.

Basic information

Chinese name: dextran (glucan); English name: Dextran; CAS No.: 9004-54-0; Chemical formula: H(C₆H₁₀O₅)ₓOH; Appearance: white to off white amorphous powder, odorless and tasteless; easily soluble in hot water, insoluble in ethanol.

Structure

Dextran is a branched-chain glucose polymer. Its molecular backbone consists of glucose units connected linearly via α-1,6 glycosidic bonds. Side branches are formed when some glucose units carry α-1,3 glycosidic bonds at the C-3 position.

Mechanism of action:

1. Hydrophilic and water-retaining effect

A large number of hydroxyl groups are distributed on the molecular surface. These groups combine with water molecules to absorb and lock moisture, delivering water retention and moisturizing effects in food and cosmetic formulations.

2. Thickening and stabilization effect

The viscosity of its aqueous solution rises with increasing molecular weight and concentration. It can improve system consistency and stabilize emulsion and suspension states.

3. Film forming property

After drying, dextran can form a continuous, flexible and transparent film, which is suitable for surface coating and micro encapsulation.

4. Tunable branching characteristics

The degree of branching can be adjusted by selecting bacterial strains and controlling processing conditions. Targeted viscoelasticity and solubility can be customized to meet different application requirements.

Main applications of dextran

1. Food processing industry

Baked goods (bread, gluten free bakery products, pastries)

Dextran retains moisture and delays starch retrogradation, producing softer bread crumb and extending shelf life. Gluten free bread lacks a gluten network; dextran effectively improves the texture and mouthfeel of gluten free baked goods.

Related products: bread, toast, cakes, gluten free bakery products, etc.

Candy and icing (fudge, fondant, jam, syrup)

It inhibits sucrose recrystallization and prevents sugar crystallization and blooming, yielding delicate and stable candy texture.

Related products: gummy candies, fondant, jams, jellies, icing, etc.

Frozen desserts (ice cream, popsicles, smoothies)

It acts as a stabilizer and restrains ice crystal growth, creating a finer, smoother texture and enhancing melt resistance.

Related products: ice cream, popsicles, smoothies, frozen mousse, etc.

Beverages (fruit juice, dairy drinks, plant protein beverages)

It optimizes mouthfeel, increases richness and coating sensation of liquid systems, and stabilizes and disperses suspended solids.

Related products: fruit juice drinks, dairy beverages, soymilk, coffee drinks, etc.

Meat products (sausages, ham)

It improves water holding capacity and texture. In low fat formulations, it serves as a fat replacer and texture modifier.

Related products: sausages, ham, meatballs, etc.

Edible fruit and vegetable coating for preservation

Dextran can be compounded with other film forming agents to prepare edible coatings. The coating slows down dehydration and deterioration of fruits and vegetables and prolongs shelf life.

Related products: strawberries, apples, tomatoes, fresh cut fruits and vegetables, etc.

Dietary fiber and prebiotic potential

It has been investigated as a dietary fiber source and a potential prebiotic raw material.

Related products: dietary fiber additives, functional food ingredients, etc.

2. Personal care and cosmetics

Skin care products (serums, masks, creams, eye creams)

It hydrates and locks in moisture, forms a breathable moisturizing film to enhance skin feel and improve product spreadability. Its INCI name in ingredient lists is Dextran.

Related products: moisturizing serums, facial masks, creams, eye creams, makeup primers, etc.

Oral care products (toothpaste, mouthwash)

Note: The functional ingredient commonly used in oral care is dextranase rather than dextran itself. Dextranase specifically decomposes dextran contained in dental plaque and helps reduce plaque accumulation.

Related products: enzyme containing toothpaste, mouthwash, etc.

3. Laboratory and biotechnology fields

Chromatographic separation media (Sephadex series)

Cross linked dextran forms gel microspheres, which are classic packing materials for gel filtration (size exclusion) chromatography. They separate, purify and desalt substances of different molecular weights based on pore size fractionation.

Related products: Sephadex G-10 to G-200 series media, etc.

Nanomaterial surface coating

Dextran can coat nanoparticles such as iron oxide to prevent particle aggregation and oxidation, improve biocompatibility, and manufacture functional nanomaterials including MRI contrast agents.

Related products: iron oxide nanoparticles for MRI contrast agents, functionalized nanocarriers, etc.

Biosensors and osmotic pressure research

Dextran is used as a carrier for enzyme immobilization in biosensors. It is also applied in osmotic stress experiments for studying conformational changes of biological macromolecules.

Related products: immobilized enzyme sensors, laboratory osmotic pressure reagents, etc.

4. Industrial applications and derivatives

Sugar industry — problems and countermeasures

Dextran is an unwanted contaminant in sucrose manufacturing. It raises the viscosity of sugar liquor, blocks pipelines and reduces crystallization yield. Industrial solutions include sanitation control, dextran content monitoring and degradation treatment with dextranase.

Related products : enzyme treatment agents for sugar refining, dextran detection kits, etc.

Functional materials and dextran derivatives

Abundant hydroxyl groups on dextran molecules support facile chemical modification. Sulfation, cross linking and other derivatives can be synthesized for developing functional materials and biochemical reagents.

Related products: dextran sulfate, cross linked dextran gel, modified biomaterials, etc.

Summary

Dextran is a branched glucose polymer produced by lactic acid bacteria with sucrose as the substrate. It exists naturally in dental plaque, fermented foods and sugar manufacturing streams. Its outstanding properties including hydrophilic water retention, thickening and stabilizing capability, film forming performance, chemical inertness and low immunogenicity enable wide applications in bakery and confectionery, frozen desserts, beverages, skin care cosmetics and chromatographic separation media.