Technically Speaking…Both chitin and Chitosan are nitrogenous polysaccharides. Chitosan is synthesized by deactivating (“cooking”) the chitin taken from the exoskeletons of shellfish. (Thus, Chitosan is an alkalized form of chitin.) Chitosan links to fat both electrostatically and hydrophobically. Chitosan is both biocompatible, which means that it’s safe to use, and biodegradable.

See for Yourself. The positive electrostatic charge of the Chitosan, the negative charge of saturated fats, and the resulting ability of Chitosan to attract and hold the fat can readily be demonstrated in the laboratory. You can also do a quick and easy experiment in your kitchen. Here’s how. Place two cups of hot water into a large glass container, filling the container about half full. Add ‘A tsp. of melted butter or another liquid saturated fat. Sprinkle about ‘A gram of Chitosan on the surface of the water, then swirl the water around to spread the Chitosan. In just a short time, you’ll see the Chitosan absorbing the fat, forming into lumps that leave the water essentially fat free.

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