Polysaccharide suspension, method for its preparation, and use thereof

1. A phase-stable, colloidal polysaccharide suspension,

wherein:

the polysaccharide comprises α(1→3)-glucan,

the α(1→3)-glucan content of the polysaccharide is between 80% and 100% by weight,

the α(1→3)-glucan was (i) never dried and (ii) not dissolved during its preparation,

the suspension was prepared from a water-containing cake having a content of the polysaccharide of between 15% and 45% by weight, and

the concentration of the polysaccharide in the suspension is between 1.0% and 20% by weight.

2. The polysaccharide suspension of claim 1 , wherein at least 90% of the α(1→3)-glucan consists of hexose units and at least 50% of the hexose units are linked via α(1→3)-glycosidic bonds.

3. The polysaccharide suspension of claim 1 , wherein substantially all of the glycosidic bonds of the α(1→3)-glucan are α(1→3)-glycosidic bonds.

4. The suspension of claim 1 , wherein the suspension further comprises a pigment.

5. The suspension of claim 1 , wherein the suspension further comprises titanium oxide.

6. The suspension of claim 1 , wherein the suspension further comprises polyethylene.

7. The suspension of claim 1 , wherein the suspension further comprises polypropylene.

8. The suspension of claim 1 , wherein the suspension further comprises polyester.

9. The suspension of claim 1 , wherein the suspension further comprises latex.

10. The suspension claim 1 , wherein the suspension further comprises an additive in the amount of 1% to 200% of the weight of the polysaccharide.

11. The suspension of claim 1 , wherein the weight-average degree of polymerization of the α(1→3)-glucan is between 200 and 2000.

12. The suspension of claim 1 , wherein the suspension further comprises barium sulfate, an ion exchanger, activated carbon, a polymeric superabsorbent, or a flame retardant.

13. The suspension of claim 1 , wherein the cake is a press cake.