food additive for rice and noodle products curdlan gum,China Orient price supplier

What is Curdlan?                                                                                                                                                 

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 80 ⁰ C. Also, the curdlan gel does not melt even when it is heated to above 100 ⁰ C, 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.

Introduction                                                                                                                                                     

food additive for rice and noodle products curdlan gum

Product name: Curdlan , curdlan gum

  CAS No.: 54724-00-4; 
Molecular Formula: (C6H10O5)n 
Appearance: Odourless white powder 

Standard: 95%

The properties of Curdlan                                                                                                                         

Solubility: Curdlan can be dissolved in alkaline solution, but does not dissolve in water.  Curdlan  is insoluble in water, but it is easily dispersed in cold water, and can be handled through the high-speed mixing to form a more homogeneous dispersion. Curdlan can be completely dissolved in Sodium Hydroxide, Trisodium phosphate, Calcium phosphate and other alkaline aqueous solutions (pH>12). 

Gel strength increases with the rise of curdlan density.

(1) Thermal stability: Curdlan gel has strong thermal stability. It also keep this property in food processing and high-temperature cooking in kitchen, for example, deep-fried, microwave and other heating conditions.

(2)   Freeze-resistance: The construction of curdlan does not change in frozen and thawed process, so it can be used in frozen food also.

(3)   Hydro-dissection: occurs when curdlan gel is directly used in processed foods . Hydro-dissection increases with the climb of temperature, while decreases when curdlan’s density increases.  It can be inhibited by adding available starch (corn starch, chemical starch without ageing).

Usages and Application                                                                                                                               

  1. Curdlan can be applied in surimi product such as Oden, Breaded fish steak, fish balls, crab sticks and so on.

2. Curdlan can be applied in Bionic vegetarian, such as Vegetarian abalone, Vegetarian sea cucumber and so on.

    3. Curdlan can be applied in Chiba beancurd (tofu).

3. Curdlan can be applied in noddles and rice products

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