Poria cocos Polysaccharide (Pachymaran) Powder

Purified from the sclerotium of Poria cocos, this polysaccharide powder holds pachymaran, the β-(1→3)-glucan that makes up most of the dry weight of the fungus, apart from its triterpene acids. The glucan does not dissolve in water, and the dried fraction is a fine light yellow powder that forms a suspension.

Polysaccharide content is ≥30% by UV-Vis (phenol–sulfuric, as glucose), moisture and total ash are each ≤5.0%, and the powder is milled to 80 mesh. It is supplied for dietary supplements, functional beverages and functional foods, with the figure and method stated together.

SKU: BOT-BPS-0064 Category: Botanical Polysaccharides Tags: Bars & Bakery, Mushroom & Fungi, Polysaccharides, Poria, Water Extracted, Water-Extracted Fractions

Poria cocos Polysaccharide Identity

Poria cocos polysaccharide powder is made from the sclerotium of Poria cocos F.A.Wolf, known as fuling or hoelen, a fungus that grows underground on the roots and stumps of pine. Current databases treat the name as a synonym of Wolfiporia cocos, and the two names refer to the same organism. The part used is the sclerotium, a dense mass of fungal tissue, and not a fruiting body.

In Chinese trade Poria cocos sclerotium is cut into parts: a white inner part, a reddish outer part, the peel and a piece with the pine root still embedded. Each has its own use, and the white inner tissue is the most carbohydrate-rich. The specification here covers the fungus as a source and not a particular cut.

The dominant carbohydrate of dry Poria cocos sclerotium is a β-(1→3)-glucan with some β-(1→6) branches, called pachyman. Pachymaran is the name given to the β-(1→3)-glucan fraction prepared from it. These chains are long and tightly associated, which is why they do not dissolve in water but swell and disperse as fine particles, and why the powder behaves as an insoluble fiber and not as a viscous gum.

The fungus is better known to analysts for its triterpene acids, such as pachymic acid, which dissolve in organic solvents and are separate compounds from the glucan. Pachymic Acid 98% is the purified triterpene, Poria cocos Powder is the milled sclerotium, and Poria Cocos Extract Powder is a ratio extract.

Polysaccharide Content & Test Method

For this insoluble Poria cocos glucan the figure is polysaccharides ≥30% by UV-Vis, a total-carbohydrate reading. Hot sulfuric acid hydrolyses the glucan to glucose, phenol turns it into a colored product, and absorbance is compared against glucose standards. Because the sample is a glucan, the result is close to a true glucose mass.

Insolubility changes sample preparation for Poria cocos polysaccharide. Pachymaran does not dissolve in water, so it is swollen or dissolved before the reaction, commonly in strong alkali or strong acid, and a sample that is not fully opened reads low. The number is therefore tied to the preparation step, and values quoted without one should not be compared with this grade.

The assay cannot tell β-glucan from other sugar sources, such as residual starch or trace α-glucan in the sclerotium, and the 30% value is not a β-glucan figure. An enzymatic assay with laminarinase would give that value for a β-(1→3)-glucan, and none is claimed for this grade. Gravimetric methods would include protein and mineral residue.

Compare the Poria cocos result only with other UV-Vis values from a defined preparation.

Typical Specifications

Specification Item	Product Information
Latin Name	Poria cocos
Plant Part	Mushroom & Fungi
Processing	Water Extraction & Purification
Common Name	Poria (Fuling)
Ingredient Type	Polysaccharide Extract
Polysaccharide Type	β-(1→3)-glucan (pachyman family), water-insoluble
Content	Polysaccharides ≥30% (UV-Vis, as glucose)
Appearance	Light Yellow powder
Solubility / Dispersibility	Insoluble in Water
Quality Parameters
Moisture	≤5.0% (LOD)
Total Ash	≤5.0%
Particle Size	80 mesh
Heavy Metals	Lead ≤2 ppm · Arsenic ≤1 ppm · Cadmium ≤1 ppm · Mercury ≤0.1 ppm
Microbiology	TPC ≤1,000 cfu/g · Yeast & Mold ≤100 cfu/g · E. coli Negative · Salmonella Negative/25 g
Shelf Life	24 months in unopened original packaging, cool and dry storage

Poria cocos Polysaccharide Behavior in Water

Poria cocos polysaccharide does not dissolve in water. It wets easily and disperses as a fine suspension, but the particles are heavy and settle on standing, and there is no viscosity build, since a crystalline, insoluble glucan does not hydrate into a gel. A stabilizer such as gellan or xanthan holds the particles up when a stable drink is wanted.

The glucan is chemically robust. It survives heat, ordinary acid and the processing of baking and extrusion without the chain loss seen in soluble polysaccharides. Strong alkali swells and dissolves it and strong acid at high temperature hydrolyses it, which is why those solvents are used in analysis and not in formulation.

Because Poria cocos particles are insoluble, pachymaran does not bind calcium, proteins or polyphenols the way charged gums do, and it contributes no flavor. It has a faint, neutral, slightly starchy note and a pale color that holds under light and heat. Moisture pickup is low, so the powder flows well and stays free of lumps in normal storage.

Particle size drives mouthfeel. A fine powder gives a smooth, chalky texture and coarse particles feel gritty, so the 80-mesh grade is the one to test in drinks.

Application Areas

Shake-and-Drink Suspensions

Poria cocos polysaccharide suits suspension powders, where a stabilizer holds the heavy particles. The drink stays cloudy and not clear, so labeling and flavor should expect a milky appearance, and a stir before drinking redistributes any settled glucan.

Capsule Fills

The low-moisture powder flows well and fills capsules cleanly without the bridging seen in hygroscopic gums. The glucan adds weight without forming a gel layer on wetting, so capsule disintegration is not slowed. Because the particles are dense, capsule fill weight stays steady without a flow agent, even in long runs.

Bars and Baked Pieces

In bars and baked pieces, pachymaran survives heat and acid and adds bulk without stickiness. Because it does not bind water, it does not firm the dough or bar, and texture stays governed by the other binders.

Dry Sachet Blends

Mixed with soluble fibers in sachets, the insoluble powder adds a stable particulate fraction. Users should be told to stir before drinking, because the dense particles settle quickly in the cup. Because the dense particles settle within minutes, the sachet label should tell users to stir the cup before drinking.

Dense Tablet Formats

Tablets compress readily because the powder takes up little moisture, and no gel layer forms on wetting. The high bulk density of the glucan lets a smaller tablet carry the same mass. Tablet hardness is rechecked after humid storage, though low moisture uptake means little change is expected.

Packaging & Commercial Supply

Essencefield supports product evaluation, formulation trials, commercial orders, and ongoing ingredient supply. Packaging, storage, and shipping arrangements are determined by product characteristics, order quantity, stability requirements, and destination-market needs.

Supply Item	General Information
Sample	Available upon request for formulation, testing, and supplier evaluation
Order Quantities	100 g · 1 kg · 5 kg · 25 kg · 100 kg · 500 kg · Bulk
Sample Lead Time	Typically 5–7 days after sample confirmation
Production Lead Time	Typically 15–30 days after order and specification confirmation
Packaging	Suitable protective inner packaging with bags, cartons, drums, or other appropriate outer packaging
Storage	Store in tightly sealed, suitable protective packaging in a cool, dry environment. Protect from moisture, heat, and direct sunlight. Specific storage conditions follow the approved product specification.
Documentation	COA · Product Specification · TDS · SDS · Applicable declarations (as applicable)

Final order quantities, lead times, packaging, documentation, and shipping arrangements are confirmed according to the selected product and commercial requirements.