High Quality Artificial Meet Food Ingredient Curdlan CAS No. 54724-00-4

  Curdlan is a polysaccharide produced by bacteria and a homopolymer of glucose with β-1,3-glucosidic linkage. Its unique characteristic is its ability to form a firm, resilient and thermo-irreversible gel when heated in an aqueous suspension higher than 800C. Also, the curdlan gel does not melt even when it is heated to above 1000C, for example, during processes such as thermal sterilization. Moreover, curdlan gel, which is different from the gels made from other gelling agents, such as carrageenan, agar-agar and konjac, is stable against freezing and thawing.

Direct use of Curdlan

1. Man-made meat and aquatic products. Be able to reproduce the tastes of various types of food material 

   to enhance heat resistance, freeze, and I would replace the protein and soy protein and so on. Standard 

   use of 3 ~ 10%.

2. Tofu processing. Enhanced heat resistance, freeze, improved fresh sense of improvement of shape. 

    Standard usage of 0.5 ~ 5%. 

3. Fat instead of plastic. Cooked food, Meat and other processed products of low-fat foods. Standard use 

    2 ~ 4%.

4. Other. If frozen gel food products, edible mask and so on. A heat-resistant and frozen nature of the

    improvement of formability can be heated frozen gel food, mixed in starch can get a sense of fresh food. 

    Standard use of 1 ~ 10%.