Poliglusam, or chitosan, is a linear polysaccharide consisting of D-glucosamine and N-acetyl-D-glucosamine. Naturally-occuring poliglusam is found in the cell walls of fungi, soil and sediments where it is produced from degradation of chitin induced by certain groups of bacteria that produce the enzymes deacetylase or chitosanase enzymes. In comparison, commercial poliglusam is derived from deacetylation of chitin contained in the shells of various sea crustaceans such as shrimps. As a rich source of dietary fiber, chitosan is used as a food ingredient or additive. It is also reported to have an effect on protein aggregation, emulsification capacity, film-forming ability, clarifying ability, and fatty acid absorption capability. In addition, chitosan also exhibits antimicrobial and antioxidant activities.