The blends were obtained using trifluoracetic acid as co-solvent under continue stirring at room temperature. Chitosan was obtained from shrimps shells of (M) over barv = 81,430 Daltons and 91% deacetylation degree, DS, was used. The PHB comes from biological fermentation process (Copersucar, Sao Paulo, Brazil) and their (M) over barv = 183,200 Daltons. The elastomeric products were characterized by elemental analyses, thermogravimetry, FT-IR and SEM.474529535