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.Â
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.Â
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.
