ABSTRACT
Pullulan, a glucan polymer, is used for the development of copolymers, permeable barrier coatings, nanofibers, nanospheres, nanogels, and biofilms. In 1938, early observations on pullulan formation by Aureobasidium pullulans were described. The unique linkage pattern in the pullulan molecule confers structural flexibility and enhanced solubility. The United States Food and Drug Administration categorizes pullulan as a generally recognized as safe additive for optional use in food, particularly in meat products. The structural and physical features of films obtained in the presence or absence of pullulan were studied, and such microstructure analysis demonstrated good compatibility of glycerol with whey protein isolate. Analysis by the scanning electron microscopy showed microstructures that indicated good compatibility between the whey protein isolate—pullulan coating and the fruit surface, that is, the integrity was perfect. The addition of pullulan gave rise to high-expanding and permanent foam; however, its gelling properties showed lower values than that of the other egg powders.
