Curd lan

                                   
Curd lan, also known as heat gelatin, is a water-insoluble polysaccharide produced by microorganisms, characterized by β-1,3-glycosidic bonds. It has the unique property of forming a gel under heating conditions, hence the name heat gelatin. This term refers to a group of polysaccharides that can form both hard, elastic, thermally irreversible gels and thermally reversible gels when their suspension is heated. In May 2006, China approved kudran gum as a food additive, allowing it to be used in unlimited quantities in raw dry noodles, raw wet noodles, noodle products, tofu products, cooked meat products, Western ham, and meat sausage products

Curd lan, used as a stabilizer, coagulant, thickener, water-retainer, film-former, and shape-retaining agent, is widely used in the production of jelly, noodles, hamburgers, ham, edible fiber films, fried foods, frozen foods, and low-calorie foods (weight-loss foods). As a food additive, Kedaran gum enhances the water retention, viscoelasticity, and stability of products, and also has a thickening effect. It can be added in powder form or as a suspension. Since Kedaran gum is primarily made from food-grade glucose, which is non-toxic and harmless, it can be added in unlimited quantities according to production needs in the 14 categories of food specified by GB2760.