Curdlan Gum

Product Description

Curdlan Gum is a high molecularweight polysaccharide obtained from pure-culture fermentation from anon-pathogenic and non-toxicogenic strain of alcaligenes faecalis. Curdlan gumcan form different types of gels under different conditions: When the aqueoussuspension of curdlan gum is heated to more than 85degree celsius and then cooled, high solid gel namely thermal irreversiblegel, can be generated. The gel will not liquefy even if it is heated to 120 degree celsius; After heating to 55 degree celsius and cooling, a low solid gel, namelythermally reversible gel, is formed. Generally, the high solid form of the gelis mainly popular use Curdlan improves the water retention, elasticity andfreeze-thaw stability of the food. Its functional uses as a Firming agent,Gelling agent, Stabilizer, Thickener. The gel of curdlan gum has strongstability to high temperature. It is stable in food processing like cooking,frying, microwave and other high temperature conditions. The water holding capacityof curdlan gum in food will help to bind more water molecules in variousapplications like meat products, fish products, jellies, tofu, bakery, frozenfoods, salad dressing and also in biopharmaceutical, petroleum industry,Household products, Agriculture pesticide, Personal Care: Toothpaste andCosmetics application.