Chitosan Oligosaccharide (COS)

A low-molecular-weight oligosaccharide produced by enzymatic or chemical depolymerization of chitosan. Composed of 2 to 20 D-glucosamine and N-acetyl-D-glucosamine units linked through beta-(1,4) glycosidic bonds.

Highly water-soluble (in contrast to chitosan itself, which is soluble only in dilute acid). Functions as a prebiotic, antimicrobial agent, and immune modulator across food, supplement, agricultural, and biomedical applications.

Off-white to light yellow free-flowing powder. Soluble in water across a broad pH range with low viscosity in solution, enabling beverage and clear-formula use.

We supply food-grade and pharmaceutical-grade Chitosan Oligosaccharide from manufacturers in China holding ISO, HACCP, Halal, Kosher, and ingredient-traceability certifications relevant to the product and production. Both shellfish-derived and fungal-derived (allergen-free) grades are available.

Common market grades include 85 percent and 95 percent COS content, with degree of polymerization (DP) typically 2 to 10 for premium grades. Deacetylation degree commonly 85 to 95 percent.

Bulk and reduced-MOQ shipments. Batch-level COA covering COS content, molecular weight distribution, deacetylation degree, ash, heavy metals, and microbiology.

Chitosan Oligosaccharide is produced by controlled hydrolysis of chitosan, itself derived by deacetylation of chitin. Chitin is the second most abundant biopolymer on Earth, sourced industrially from crustacean shells (shrimp, crab) and increasingly from filamentous fungi to support allergen-free positioning.

Production proceeds in two stages: chitin is deacetylated to chitosan by strong alkali, then depolymerized using chitosanase, cellulase, or controlled chemical hydrolysis to yield short oligosaccharide chains. Membrane filtration separates the target molecular-weight fraction.

Regulatory status varies by jurisdiction. China's NHC has approved chitosan oligosaccharide as a new food raw material since 2014. Japan's MHLW recognizes it under specified health-food categories. The U.S. and EU regulate it through dietary-supplement and novel-food channels respectively, with food-additive status varying by application.

Strategic positioning against inulin, FOS, and GOS rests on the unique nitrogen-containing structure, which underpins direct antimicrobial activity against gram-positive and gram-negative bacteria and a separate prebiotic mechanism mediated through immune modulation rather than purely through bifidogenic fermentation. Selection across suppliers turns on shellfish-free certification, molecular-weight specification, and deacetylation degree.

• Prebiotic and digestive-health dietary supplements
• Functional beverages including health shots and clear functional waters
• Weight-management and lipid-binding supplements
• Cosmetics and skincare for moisture binding and antimicrobial action
• Agriculture and horticulture as a plant elicitor and biostimulant
• Aquaculture and animal nutrition for immune and gut-health support
• Wound dressing and biomedical materials
• Food preservation as a natural antimicrobial