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The processing, safety and nutritional aspects, and functional properties (hydrophilic, interphasic, intermolecular, sensory) of chitin and chitosan are described in a detailed literature review. Their biomass recovery, their use for removing undesirable trace elements, dyes, and acidic components, and their applications as biodegradable carriers for food additives also are discussed. Numerous food applications for chitin (a mycopolysaccharide conjugated with protein) and chitosan (deacetylated chitin) can be identified for these waste products as coagulating and complexing agents.(wz)