| Customization: | Available |
|---|---|
| CAS No.: | 54724-00-4 |
| Formula: | C6h10o5 |
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| CAS No. | 54724-00-4 | |
| Product name | Curdlan | |
| Appearance | White Powder | |
| Purity | 99% Min | |
| Siez | 100% Pass 80 Mesh | |
| Test Method | HPLC UV | |
| Package | 1KG/Bag,5kg/bag,25kg/bag | |
| Certificate | COA MSDS | |
| MOQ | 1KG |
Curdlan gum or Beta-1,3-glucan is a high molecular weight polymer of glucose. Curdlan consists of β-(1,3)-linked glucose residues and forms elastic gels upon heating in aqueous suspension. It is produced by Agrobacterium biobar, a non pathogenic bacteria. The production of curdlan by Alcaligenes faecalis is being developed to be used in gel production as well.
1. Cooked wheaten food: Such as noodles, instant noodles and other pasta. Curdlan Gum can increase elasticity, chewing sense, prevent burnt, slimy and soup muddy. Standard usa ge:0.1~1% forwheat flour.
2. Aquatic products. Curdlan Gum can make food flexible, improve taste, prevent burnt, substitute fish and imp rove yield. Standard usage: 0.1 ~ 1%.
3. Meat products. Such as sausage, ham meat. Curdlan Gum can improve water retention and firmness, improve food taste, make sausages more stable. Standard usage: 0.1 ~ 1%.
4. Cooked food, snacks. Such as hamburgers, fried chicken, dumplings, siu mai. Curdlan Gum can improve wate retention, food quality and taste, improve various types of food, remove the protein taste of soybean. Standard usage: 0.2 ~ 2%.
5. Sauce. Curdlan Gum can increase viscosity, anti-sedimentation, improve quality. Standard usage: 0.2 ~ 2%.
6. Canned food : Curdlan Gum can anti-drip, penetration and improve quality. Standard usage: 0.2 ~ 1%.
7. Others: Curdlan Gum can improve cakes' water retention during frozen, inhibit fried food's oil absorption,absorption ion, substitute fat to achieve low-fat effects. Standard usage: 0.2 ~ 1%
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