Curdlan is a microbial exopopolysaccharide, produced by Alcaligenes sp, and D-glucose inthe  C1  and C2 bits withβ-glucosidase formatting a non-ionic polysaccharide chain substances. Curdlan can be dissolved in alkaline solution (which can be completely dissolved in sodium hydroxide, trisodium phosphate, calcium phosphate, alkaline solution which is pH 12 higher), insoluble in water, but its very easy to disperse in cold water, form a more uniform and stable dispersion system after a high-speed stirring. It can use in flour products both dry and wet, instant noodle, tofu, meat, ham and meat enema food etc.

Properties of Curdian

Hot gelation: Curdlan gel strength increase with the heating temperature up, tilll 130℃.

Thermal reversiblity: Heating the dispersion with curdlan up to 55-65 "C, and then cool to 40℃ it can form a irreversible gel. If the gelis heated up to 60℃, it can recover the original dispersion.

Thermal irreversiblity: Curdlan dispersion is heated above 80℃, the irriversible gel is formed.

Film-forming: it has good film forming, the fim can be consumed directly. It is insoluble in water, bio degradable and blocking oxygen through.

Specification of curdlan

  Curdlan Use method:

  Curdlan can improve the quality and taste of the food. In order to achieve this effect and keep the thermal stability, water retention, both curdlan powder and solution can be added to the system. It is simple, curdlan and other raw materials can be added together. It can absorb about 100 times the amount of water its own weight, only a small dosage can work, the normal amount is less than 1%.

Curdlan dosage