ABSTRACT
Dextrans develop naturally in sucrose containing solutions that have become inoculated with dextran-producing microorganisms from air, plants, or soil. The resulting thickening of the solutions to syrupy, viscous, ropey, or even gelled fluids has been a major problem in the manufacture and storage of sucrose-containing beverages and foods. Dextrans are considered safe when used as components of food-packaging materials but insufficient scientific data are available upon which to base an approval for direct food use of this substance. Dextran is a fine, white powder that dissolves readily in hot or cold water to give clear, viscous solutions. It is tasteless, odorless, and since it is a neutral polysaccharide it is chemically inert and compatible with most food ingredients. Dextran has been suggested as a preservative coating for many food products such as shrimp, meat, dried fruit, and cheese. The addition of antibiotics to dextran coatings lengthened the storage life of quick frozen foods such as fish or spinach.
