US Patent 10059779 Enzymatically polymerized gelling dextrans

Compositions are disclosed herein comprising dextran that comprises (i) 87-93 wt % glucose linked at positions 1 and 6; (ii) 0.1-1.2 wt % glucose linked at positions 1 and 3; (iii) 0.1-0.7 wt % glucose linked at positions 1 and 4; (iv) 7.7-8.6 wt % glucose linked at positions 1, 3 and 6; and (v) about 0.4-1.7 wt % glucose linked at (a) positions 1, 2 and 6, or (b) positions 1, 4 and 6. Aqueous forms of this composition have enhanced viscosity profiles. Further disclosed are methods of using compositions comprising dextran, such as increasing the viscosity of an aqueous composition. Enzymatic reactions for producing dextran are also disclosed.