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People have tinkered with natural polymers for centuries, but finding something as versatile as pullulan only happened in the mid-twentieth century. Researchers exploring fungal fermentation noticed certain strains of Aureobasidium pullulans produced this odd, sticky polysaccharide. They saw right away that it could do things traditional plant gums couldn’t. Science moved from petri dish experiments to tank-scale fermentation, and suppliers started purifying and refining the product. Big food manufacturers took notice in the 1970s, followed soon after by pharmaceutical and cosmetic innovators. These branches of industry didn’t just want another starch—they saw pullulan’s clarity, film-forming talent, and mild taste as a significant improvement over what they had in their arsenal. Today’s high-viscosity pullulan owes its existence to those early biotechnologists, and the global supply train stands on a foundation of decades-long R&D, proof that practical solutions often follow a trail from curiosity through to mass-market scale-up.
Pullulan isn’t another corn syrup or sugar thickener. This is a neutral-tasting, water-soluble polysaccharide, produced by controlled fermentation of starches using Aureobasidium pullulans. The polysaccharide links maltotriose units, meaning it falls between simple sugars and cellulose-type gums. Compared to pullulan with lower viscosity, the up to 180 viscosity grade gives superior thickness and film strength. Anyone using it in food coatings or capsule walls can develop a flexible, clear layer, which doesn’t pull moisture from the environment too quickly. In my kitchen, I’ve used pullulan film to wrap sweets—it keeps shape better than basic starches and doesn’t flavor the product. In manufacturing plants, food technologists report the higher viscosity delivers a reliably thick, bubble-free film for both edible and non-edible coatings.
Pullulan powder appears white to slightly off-white and has a mild, sweet taste. Its solubility in cold water stands out; unlike gums that need heat, it dissolves fast and clear with simple stirring. Viscosity sits high when comparing similar concentrations of other polysaccharides: At 10% solutions, this grade can reach up to 180 mPa.s at 30°C. That kind of gelling power handles both thin film casting and thickening of liquids. In laboratory settings, pullulan exhibits low protein content, limited ash, and a molecular weight range upwards of 200,000 Daltons. Stability through freeze-thaw cycles and over a broad pH range gives it a spot in both acidic and alkaline systems. Degradation only becomes an issue under strong enzymatic or acidic attack—which matters more for gut delivery research than for most food applications.
On technical sheets, suppliers offer pullulan in various viscosities, but this up to 180 grade typically includes key specs: Moisture below 10%, protein below 0.5%, lead and arsenic under 1 ppm, and standard plate count limits fit for food and pharmaceutical uses. Labeling has to call out “pullulan” as both the common and functional name since regulations in Europe, Asia, and North America require transparency in food and supplement ingredient lists. Kosher, halal, GMO-free, and vegan statements show up frequently, reflecting pullulan’s acceptance across cultural and dietary boundaries. Inside pharmaceutical dossiers, you’ll see supplementary documentation with heavy metal test results, microbial limits, and polymer molecular weight distribution data. In my experience reviewing labels, the most reputable suppliers offer complete traceability from fermentation batch to final packaging—failure to do so risks regulatory pushback and consumer distrust.
Making pullulan involves much more than simple extraction. Producers start with plant starch hydrolysate, adding it as food for A. pullulans inside fermenters. Fermentation runs under controlled pH, temperature, and oxygen flow. The organism secretes pullulan into the broth, and after several days, operators collect the whole solution. The next steps echo traditional brewing but swap ethanol precipitation for alcohol extraction: Once pullulan precipitates out, technicians filter, wash, and dry the material into powder or flakes. I’ve toured a plant that runs a continuous separation process—here, rotary drum filters pull solids out as the still-warm broth gets cycled through centrifuges and recovered for ethanol. Quality guarantees depend on tight process control, especially during sterilization and drying. Sloppy practice here creates a sticky, gray mess instead of clean, odorless powder.
Chemists and formulators haven’t been content to use raw pullulan alone. They’ve modified its backbone with carboxymethyl, acetyl, and succinyl groups to tailor it for more specific applications like drug delivery or oxygen barrier films. Standard pullulan resists acid hydrolysis but breaks down with some enzymes (pullulanase, for example), which means the food and supplement industries view it as a non-digestible fiber. Chemical crosslinking adds water resistance, so you see these versions in bio-based packaging and certain medical implants. In tests I’ve seen, operators introduce modifying agents under controlled conditions, often using water as the only solvent—a nod to “green chemistry” ideals. Factories report improved batch-to-batch consistency as a direct result of automating these chemical tweaks. A good number of papers published in the last decade track these derivative forms, as researchers explore how pullulan’s natural backbone allows for functionalization without much toxicity or environmental risk.
People in the industry often call pullulan by lab numbers or brand names, especially for high-viscosity grades. You’ll hear “Polysaccharide E-1204,” “pullulan gum,” or just “film-forming polysaccharide.” A few major Japanese suppliers refer to it as “Pullulan F-180,” highlighting its viscosity. European distributors sometimes list it as “Pullulan NF” or “E1204.” Brands selling to dietary supplement firms simply call it “pullulan” on their capsules or food wrappers, but an ingredient panel might add “fermentation polysaccharide (Aureobasidium pullulans).” In my years sourcing raw materials, clarity of naming has prevented more regulatory and logistical headaches than any other detail—customers and regulators both value clear, consistent naming practices that match international registers.
Years of toxicology and allergenicity tests have established pullulan’s safety. FDA classifies it as GRAS (generally recognized as safe) for certain food uses, and European authorities approve it as E1204 for edible coatings and capsules. Production plants operate under HACCP and ISO 9001, tracking heavy metals, microbial counts, and residual solvents. Workers deal with minimal hazard since the powder is non-irritating and doesn’t release toxic fumes, although dust control matters—powdered polysaccharides can spread far in a breeze, risking slips or lung irritation. Environmental standards clamp down on waste fermentation broth and solvent usage, so modern plants recycle ethanol, treat wastewater, and monitor for any unexpected emissions. My visit to a Chinese pullulan factory showed robust in-line monitoring for pH and temperature, a lesson in how regulatory pressure, operational rigor, and real-world common sense do more than just meet audit requirements—they protect workers, product quality, and the environment.
Pullulan finds practical use far beyond the food industry. In foods, it’s a go-to option for edible films and moisture barriers, supporting clear wraps for candies, sushi, and savory snacks. Supplement makers count on it for vegetarian capsule shells, competing with HPMC and gelatin by delivering a tasteless and sturdy shell that disintegrates well in the gut. In pharmaceuticals, pullulan operates in oral dissolvable strips and controlled-release matrices. Over in cosmetics, brands prize it for its glossy finish and non-sticky feel in masks and dissolving beauty patches. Some folks in the paper and textile business use it for binder and surface coatings. Recent work in medical devices even leverages pullulan’s biocompatibility for wound dressings and scaffolding. In my time consulting with manufacturers, I’ve seen engineers and product developers marvel at how a single ingredient can cross category lines—pullulan’s solubility and film strength let manufacturers reduce the number of ingredients and simplify labeling, a win for both operators and consumers.
Research teams remain busy with pullulan, particularly in biomedicine and novel materials science. Universities and private labs keep deconstructing pullulan to tweak everything from biodegradability to encapsulation performance. Data show that modified pullulan can improve drug delivery, especially for poorly soluble medications—a major win for patient outcomes, not just industry margins. Biodegradable packaging researchers use high-viscosity pullulan for eco-friendly films that compete against petroleum plastics. In biosensing, pullulan films support microbead arrays and diagnostic sensors. Investment into these areas surged after regulators and consumers demanded less plastic and cleaner label ingredients. In discussions with biotech startups, excitement centers around customizing pullulan’s backbone to steer solubility and bioactivity—something not easily possible with more rigid biopolymers.
Studies over decades have assessed pullulan’s metabolic fate and potential adverse effects. In rodents, massive doses didn’t trigger organ damage or carcinogenic changes. Human clinical trials, at reasonable intake levels, failed to show digestive problems or allergic responses—important for clients in supplement and clinical nutrition. Toxicology dossiers consistently report a lack of mutagenicity or teratogenicity. Real-world safety, in my view, goes beyond animal models—regulators have adopted conservative intake limits and issued clear manufacturing guidelines to watch for contaminants, residual solvents, or accidental by-products. Anyone in the quality or regulatory field knows this belt-and-suspenders approach matches how food safety policies play out: transparency in sourcing, process control, and post-market surveillance matter more than just published mouse studies.
The future for high-viscosity pullulan looks promising, with signals pointing to growth in “clean label” foods, vegan capsules, and medical films. Environmental pushback against oil-based packaging has moved major food brands to reformulate with natural polymers—a spot where pullulan fits comfortably. Innovations in fermentation, like using agricultural waste streams as feedstock, will keep costs down, and new process controls can help produce custom molecular weights targeted at specific end-uses. Biomedical research may push pullulan into smart wound care and drug-delivery, especially as more people with chronic illness drive demand for patient-friendly devices. Policy makers and procurement teams can improve uptake by encouraging bio-based, scalable, and safe ingredient sourcing. With collaboration between researchers, industry, and regulators, pullulan can shift from niche functional ingredient to a more common sight on ingredient lists and in sustainable packaging solutions.
Pullulan looks like another plant-based ingredient at a glance, but my kitchen and workbench both tell me it fills a gap others don’t. Every time I’ve handled Pullulan, I’ve noticed it brings a stretchy, almost film-forming quality that gums and simple starches never seem to master. It comes from a type of fungus, not a regular plant or animal source, which matters for folks searching for non-GMO, vegan, or allergen-free options. With “up to 180 viscosity,” we’re talking about a medium-thick solution that pours smoothly for coatings, but stays stable enough to carry the weight of flavors or nutrients.
At the heart of food and supplement manufacturing, you run into powders, gels, and coatings. If you’ve eaten a breath strip, tried an instant-dissolving vitamin, or noticed the shiny coating on a handful of candies, you’ve touched Pullulan in action. It offers a glossy, strong film that dissolves easily. This is no small deal. A finicky children’s mouth injury left me searching for ways to hide medicine in something tasteless—Pullulan’s thin mouth strip saved the day, letting a pullulan-based product melt fast so no objection started. In dietary supplements, the 180 viscosity range lets labs create oral films that don’t clump or flake, keeping doses even with each sheet.
More people read food labels now, wanting to avoid tricky chemical names and animal byproducts. Consumers ask about what keeps a coating stable, why candies have a certain snap, or how to get a film that won’t crack. Pullulan stands up in these tests without bringing along strange aftertastes. Regulatory review has kept it on “generally recognized as safe” (GRAS) lists in the US and Europe, with virtually no allergy complaints in the evidence I’ve seen. With persistent news about food fraud or undisclosed additives, brands that trust their Pullulan source can be upfront about safety.
Single-use plastics have had their day. Film-formers from renewable sources draw attention, but few deliver clarity and strength at room temperature. Pullulan’s film properties mean snack makers and supplement companies package tablets or foods in sheets that actually break down. Several small business owners I know tinker with edible packaging to avoid plastic waste, and Pullulan lets them test edible or dissolving pouches—especially popular at eco-focused food expos.
Cost always gets in the way when big companies switch something that works for something newer. Pullulan can come at a higher price than corn starch or methylcellulose. Not every application fits; it won’t stand up to deep fries or high-heat baking, for example. Raw material supply also gets squeezed by crop failures, changes in fungal production yields, or logistical snarls.
Industry and government have a hand in moving things forward. Research dollars support fermentation advances so yields rise and costs drop. Incentives for biodegradable packaging encourage wider use. Nothing beats a good, honest label—manufacturers choosing Pullulan should highlight its transparent background and safety record.
Pullulan’s strength lies in simple things—a cough strip swallowed without choking, a vitamin taken without water, or a candy with a pleasant finish and easy glide off the tongue. The science supports its safety and usefulness, but its strength shows every time someone solves a real-world problem using a plant-based, biodegradable film.
Pullulan pops up in ingredient lists for a reason. This naturally occurring polysaccharide stems from a type of fungus called Aureobasidium pullulans. Food companies reach for it because of its strong film-forming ability and neutral taste. You’ll spot it in breath freshening strips, edible films for tablets, and even as a barrier in packaged snacks to keep things crisp. Pullulan dissolves easily in water, which helps create those dissolving mouth strips or keeps certain foods from sticking together.
Growing up, my family always wondered what made “film” snacks melt. Years later, I learned the answer on a food science tour: Pullulan’s behind the magic. As with many additives, safety concerns come up, especially for something that sounds unfamiliar. Regulatory agencies have stepped in. The U.S. Food and Drug Administration gave pullulan a “generally recognized as safe” (GRAS) status for use in foods. The European Food Safety Authority published a similar assessment. Pullulan passes through the digestive tract mostly unabsorbed and breaks down with help from gut bacteria. No authoritative body links it to serious health risks for the average person at common food levels.
Anyone who’s grabbed a dissolvable breath strip or a vitamin strip has probably tasted pullulan. There’s no aftertaste, no strange mouthfeel, and—unless someone points it out—most people never know it’s there. The ingredient’s been around for decades. In all that time, adverse reactions seem remarkable only for their rarity. A handful of case reports mention minor digestive discomfort in people with especially sensitive systems. I tried products with pullulan through years of testing allergy-safe foods—never noticed any difference compared to products without it.
Pullulan lands in the “dietary fiber” category in some nutritional panels. Dietary fiber, in general, supports healthy digestion, keeps cholesterol in check, and even helps slow sugar spikes. But not all fiber works the same. Pullulan doesn’t feed gut flora as strongly as whole oats or beans, but it doesn’t disrupt the balance, either. Overdoing any fiber source, including synthetic or processed options, can lead to mild bloating or gas—pullulan’s no exception here.
Folks with celiac disease or wheat allergies look for gluten-free alternatives. Pullulan steps up, coming from a microbial fermentation, not wheat or other gluten grains. Vegans and vegetarians value it as a plant-derived ingredient that creates a capsule shell without gelatin. This opens up many supplement options that might have relied on animal products otherwise.
If anyone feels wary about consuming artificial or unfamiliar ingredients, talking to a registered dietitian or primary care provider can bring reassurance. Reading food labels helps, too—if a product triggers stomach issues, tracking ingredients may narrow down the culprit. Food scientists could keep researching ways pullulan interacts with other common additives, shedding light on any lingering questions.
Knowledge about food additives often changes as new studies come out. People searching for natural options or minimizing processed foods can stay updated through health authorities or independent food safety sites. A little research goes a long way in staying confident about the food on the plate.
Pullulan polysaccharide feels like another white powder on the shelf until it hits water. Throw some into a beaker, and suddenly the liquid refuses to move as freely. It’s thick, sticky, and doesn’t behave like water at all. That resistance—how much a liquid “fights back” when touched or stirred—is what scientists call viscosity. Getting an exact answer isn’t as simple as stirring the solution with a spoon and making an educated guess.
Real-world problems drive the need for reliable viscosity testing. I once worked with formulators chasing the “perfect film.” Pullulan makes edible films, capsules, and coatings. If viscosity runs too high, machinery clogs and coatings go on unevenly. Too low, the film tears or doesn’t form a barrier. Companies shipping thousands of pounds need to guarantee their batches deliver the same results over and over. Without repeatable viscosity data, every batch becomes a guessing game.
Walking through a food ingredients lab, I’ve seen folks use different gear, but most people start with a simple tool: the viscometer. Think of it as a fancy spinning bob or concentric cylinder. The most common is the Brookfield viscometer, which measures how fast a spindle can rotate in a set Pullulan solution. Thicker samples slow the spindle, and the machine converts that drag into a number—centipoise (cP) for viscosity.
Often, they dissolve a pullulan sample in water, usually between 5-10% by weight. Conditions matter a great deal: temperature changes can turn syrupy solutions a bit runnier or a lot thicker. Labs stick to around 25°C, or room temperature, to keep things consistent. For higher values, or for extra-sticky blends, staff may use a rotational rheometer, which offers more control and graphs how a sample “shears” under force.
I remember handling a Pullulan batch that clumped the minute it met water. A rushed job with improper mixing skewed the viscosity results every time. That’s one spot where human error sneaks in: not everything’s about the machine. The sample must dissolve fully, and the solution must rest to knock out bubbles, which skew readings. Even a stray draft in the lab changes the game if it drops the temperature.
Quality labs trust duplicate runs and team up on validation. If one tech’s run shows 1,200 cP but the next shows 1,400, it’s time to start asking questions. Sometimes it’s the powder, sometimes it’s the prep. Repeating the measurement isn’t a sign of mistrust. It’s the only way to feel sure that the data matches the reality of future large-scale use.
End-users depend on suppliers who show more than just spec sheets. A transparent approach—sharing methods, conditions, and true sample behaviors—creates confidence. Pullulan polysaccharide, often seen in niche food films or pharma pills, remains vulnerable to batch swings. Honest reporting protects both manufacturer and customer.
As an industry, supporting clear standards brings out consistent product quality. It keeps technical teams sane, prevents wasteful production runs, and supports the creative projects built on these materials. For anyone formulating with pullulan, viscosity measurements done right have a payoff you can feel in every finished lot.
Pullulan has drawn quite a bit of interest over the years, especially from people who work hands-on with food ingredients. In kitchens and factories, moisture matters. Not every ingredient can provide both a decent mouthfeel and easy-to-digest stability, but pullulan checks both boxes. Some of the earliest candy makers in Japan used pullulan to give that glossy, melt-in-your-mouth coating. I remember trying to replicate those shiny edible films as a kid with cornstarch; nothing achieved the same clean finish as commercially-made rice candy, which relied on this naturally-fermented polysaccharide.
These days, ingredient lists bring up concerns about synthetic additives and food safety. Pullulan is produced through fermentation by certain Aureobasidium fungi. Safety groups like EFSA and the FDA recognize it as safe for use in food. Since pullulan does not carry a weird aftertaste or make foods sticky in a messy way, it's often found in chewy supplements, low-calorie snacks, and effective edible films. Kids’ vitamins, tablets, and even breath mints often use this material, and most eaters aren’t aware the thin dissolvable coating that melts on their tongue is actually plant-based.
Pharmacies have long struggled to hide the bitter taste of medicine, encourage people to take their pills regularly, and get drugs working where they are supposed to. Pullulan steps in as both a taste-masking agent and a protective film. Its film-forming skills help wrap up bad-tasting drugs until they pass the tongue. Some years back, I tested dissolvable strips that relied on pullulan to deliver pain medication directly without water—perfect for seniors and travelers.
Doctors want to give medicine in precise, easy-to-use doses, and pullulan helps by shaping thin yet strong capsules. This reduces pill burden for patients; people with trouble swallowing appreciate pullulan's films and strips, which dissolve quickly without leaving a gritty texture behind. A 2022 study published in the International Journal of Biological Macromolecules highlighted pullulan’s low toxicity and strong film properties, supporting its place in drug delivery systems.
Food and drug firms aren’t just chasing functional benefits—they worry about supply chains and climate impact, too. Pullulan comes from non-GMO plant sources and avoids the animal-based methods used in gelatin production. Anyone dealing with vegan or halal certification knows how hard it can be to find a reliable gelling or coating compound that stays inside those limits. Pullulan lets product developers offer more options to people with dietary restrictions.
Production relies on fermentation, which makes scaling up easier and reduces pressure on animal resources. Pullulan is biodegradable, so it breaks down naturally after use, rather than lingering like conventional plastics. Plenty of companies are betting hydrogenated pullulan films can provide alternatives for single-use plastics in packaging, especially as governments tighten rules on waste.
Wider use does not come without hurdles. Pullulan costs more than cheap starches or animal-based products. Batch-to-batch consistency sometimes varies, depending on the skill of the manufacturer and quality of the fermentation process. Researchers work with different yeast strains to boost output and lower the price. If production gets cheaper and more consistent, expect to see pullulan move from niche health shops to broader supermarket shelves.
Pullulan stands out by making life easier for people avoiding animal products, and it offers real technical wins in dissolving and coating. With continued focus on sustainable sources and transparent supply chains, pullulan’s applications in food and pharmaceuticals look set to grow.
Every time I’ve worked around food-grade additives, Pullulan has come up for one big reason—its sensitivity. It’s made from fermented starch, usually produced by cultivating Aureobasidium pullulans. The 180 viscosity number says a lot about how it flows and dissolves, but it also points to how it reacts with moisture and temperature. Even a small shift in humidity can change the texture or solubility you get straight out of the package.
Walk into any warehouse lined with bulk polysaccharides and it becomes clear moisture is always lurking as a spoil-sport. Pullulan sits in that same camp. It absorbs water from the air faster than bread left uncovered in a summer kitchen. Once this happens, lumps form, powder loses its easy handling, and in some cases, microbial growth rides in on the extra water. Humidity control isn’t a luxury; it’s the backbone of keeping a fine powder like this functional.
I’ve seen some jump straight to refrigeration for all ingredients, but with Pullulan, that only invites condensation when the drum moves between temperature zones. Room temperature is ideal, specifically 20-25°C (68-77°F). Excessive heat speeds up breakdown and invites caking. But those frigid storage ideas? They just make for a sweaty mess at unpacking.
Properly sealed containers aren’t for show. Once the bag or fiber drum gets a small tear, even a little trace of moisture in the air can start the degradation process. Polyethylene-lined bags tucked tightly inside robust drums seal out much of the risk. Re-sealing after every use feels like a minor hassle, but I’ve watched half-bags get ruined in the span of a humid weekend.
Cross-contamination looks like something only careless operations worry about—until it happens. Pullulan’s surface characteristics make it stick to most powders and dust around it. Any opening of storage drums should happen in a clean and dry preparation room. This isn’t just about meeting audit requirements; it’s about not wasting what’s often an expensive input.
Manufacturers usually state a shelf life of 24 months if handled right. From what I’ve seen, stretched timelines come with a price—more testing and sometimes product rejections. Logging the date of opening and using airtight containers sounds basic, but it sets a team apart from operations that regularly lose inventory to spoilage.
I’ve seen product recalls traced right back to off-storage protocols. Solid handling practices aren’t just about following procedures; they protect product, reputation, and health. In a global food and pharma market loaded with standards, a slip in storage won’t go unnoticed for long. For something as valuable (and sensitive) as Pullulan, smart storage pays off every time.
| Names | |
| Preferred IUPAC name | Poly(α-D-glucopyranosyl-(1→6)-α-D-glucopyranosyl-(1→4)) |
| Other names |
PULLULAN Pullulan, Polysaccharide Polysaccharide, Pullulan Pullulan, up to 180 viscosity |
| Pronunciation | /ˈpʊl.jʊ.læn ˌpɒl.iˈsæk.ə.raɪd/ |
| Identifiers | |
| CAS Number | 9057-02-7 |
| Beilstein Reference | 82687 |
| ChEBI | CHEBI:16713 |
| ChEMBL | CHEMBL1201608 |
| ChemSpider | 17740844 |
| DrugBank | DB11174 |
| ECHA InfoCard | 13ccd4c5-fa8d-4bf6-8da7-5f23f695fa98 |
| EC Number | 232-945-1 |
| Gmelin Reference | 74804 |
| KEGG | C01710 |
| MeSH | D010955 |
| PubChem CID | 439262 |
| RTECS number | TRR4450000 |
| UNII | U7D642G1E5 |
| UN number | Not regulated |
| CompTox Dashboard (EPA) | DTXSID3031538 |
| Properties | |
| Chemical formula | (C6H10O5)n |
| Molar mass | 200,000 Da |
| Appearance | White or almost white powder |
| Odor | Odorless |
| Density | 0.4-0.6 g/cm3 |
| Solubility in water | Soluble in water |
| log P | -3.7 |
| Acidity (pKa) | ~12.2 |
| Basicity (pKb) | 13.4 (pKb) |
| Refractive index (nD) | 1.470 - 1.477 |
| Viscosity | Up To 180 Viscosity |
| Dipole moment | 5.78 D |
| Thermochemistry | |
| Std molar entropy (S⦵298) | 196.5 J·mol⁻¹·K⁻¹ |
| Std enthalpy of combustion (ΔcH⦵298) | -16.5 MJ/kg |
| Pharmacology | |
| ATC code | |
| Hazards | |
| Main hazards | No significant hazards. |
| GHS labelling | Not a hazardous substance or mixture according to the Globally Harmonized System (GHS). |
| Pictograms | GHS07 |
| Signal word | Warning |
| NFPA 704 (fire diamond) | NFPA 704: 1-0-0 |
| Autoignition temperature | 300°C |
| LD50 (median dose) | > 100 g/kg (rat, oral) |
| NIOSH | RRR24550 |
| PEL (Permissible) | PEL (Permissible Exposure Limit) for Pullulan Polysaccharide - Up To 180 Viscosity: Not established |
| REL (Recommended) | 3.0% |
| IDLH (Immediate danger) | Unknown |
| Related compounds | |
| Related compounds |
Dextran Polydextrose Starch Maltodextrin Gellan Gum Agar Carrageenan Guar Gum Xanthan Gum Hyaluronic Acid |
