Curdlan Gum is a high molecular weight polysaccharide obtained from pure-culture fermentation from a non-pathogenic and non-toxicogenic strain of alcaligenes faecalis. Curdlan gum can form different types of gels under different conditions: When the aqueous suspension of curdlan gum is heated to more than 85 and then cooled, high solid gel namely thermal irreversible gel, can be generated. The gel will not liquefy even if it is heated to 120; After heating to 55 and cooling, a low solid gel, namely thermally reversible gel, is formed. Generally, the high solid form of the gel is mainly popular use Curdlan improves the water retention, elasticity and freeze-thaw stability of the food. Its functional uses as a Firming agent, Gelling agent, Stabilizer, Thickener. The gel of curdlan gum has strong stability to high temperature. It is stable in food processing like cooking, frying, microwave and other high temperature conditions. The water holding capacity of curdlan gum in food will help to bind more water molecules in various applications like meat products, fish products, jellies, tofu, bakery, frozen foods, salad dressing and also in biopharmaceutical, petroleum industry, Household products, Agriculture pesticide, Personal Care: Toothpaste and Cosmetics application.
Curdlan gum is a new biological polymer, produced by microbial fermentation of polysaccharide .Has the unique characteristic of polymer forming a gel under heating conditions, it is also called thermal gel . It often appears as pureglucan in EU & American countries . According to the regulations of national standard (GB2706-2011),curdlan can be used as stabilizer, thickener and texture improver in the minced fillet , meat products , vegetarian food , and bakery , jelly etc.. Curdlan can improve the stability in the process of storage and transportation , meanwhile , it can remain the excellent taste for various food , therefore , curdlan enjoys a widespread application prospect in the field of food industry . Usage of Curdlan Gum Because of forming the gel under heating conditions and unique characteristic of thermal irreversibility, curdlan gum has been widely applied to the food industry. Used as a food quality improver 1, Meat products: such as sausage, ham, meatballs, etc. Effect: improve water retention, solidity, reduce the damage under the hot and cold conditions, improve food sense and make emulsions of meat products more stable. 2, Aquatic processing products. Effect: make foods elastic, improve food sense, prevent being boiled and improve the yield. 3, Cooked foods, snacks: such as hamburgers, fried chicken , dumplings etc. Effect: improve water retention, food quality, food sense and improve all kinds of foods, in addition to soy protein taste etc. 4, Noodle foods: such as noodles, instant noodles and other pastas. Effect: increase the elasticity, chewing sense, prevent boiled and muddy soup etc. 5, Sauce Effect: increase the viscosity, prevent the precipitation and improve the quality. 6, Canned processing foods Effect: prevent leakage, seepage, and improve the quality. 7, Other aspects Effects: improve water retention during frozen cake, inhibit the oil absorption of fried foods and attain low-fat effect instead of fat. Direct usage of curdlan gel 1, Artificial meat, aquatic products Effect: reproduce the taste of all kinds of food materials, enhance the heat resistance, freezing resistance and substitute protein and soy protein, etc. 2, Tofu processing, Effect:enhance the heat resistance, freezing resistance, and improve the food sense and shape. 3, Fat replacement gel, Effect: Lower the fat of cooked foods and other meat processing products. 4, other aspects: such as frozen gel food, food masks, etc. Effect: have the heat resistance and freezing resistance, improve the shape and create the fresh food sense mixed with starch.
Supplier: Xanthan gum, welan gum, gellan gum, pullulan, curdlan
Supplier: Konjac gum, sodium alginate, agar agar sodium carboxymethyl cellulose , microcrystalline cellulose, curdlan, modify starch, locust bean gum, linseed gum
Curdlan gum A CHEMICAL FORMULA:C6H10O5)n,n 250(400-500) Usage: it is widely used as a thickeners in plant based food.Sausage Balls and Vegetable Meat. CAS#:54724-00-4 HS NO.:13023911 Packing:1kg 10 Per Carton /1kg 20 Per Carton Shelf Life 2 year with the original unopened package. ITEMS Standard Result Color White to nearly white White Odor Odourless or Almost odourless Odourless Appearance Powder confirm Gel Strength (g/cm) 450 465 Purity (w/%) 80 88 Loss on drying (w/%) 10 5 PH(1% aqueous suspension) 6.0~7.5 7 Ash, w/% 6.0 2 Total Nitrogen (w/%) 1.5 1.5 Pb (mg/kg) 0.5 Negative Colonies Number (cfu/g) 10000 600 Escherichia Coli(MPN/g) 3.0 3.0 Storage: Please store the products in a cool, dark and dry place.
Supplier: Food ingredients and food additives like Transglutaminase, curdlan, polylysine xanthan gum, carrageenan, konjac gum, agar agar, calcium propionate,natamycin,nisin,potassium sorbate,sodium diacetate,ascorbic acid,sapp,tcp and food ingredients and food additives
