Certificates/Standards: | N; |
Monthly Output: | Not provided |
Regional: | Taixing,Jiangsu,China |
Packaging Information: | Not provided |
Mode Of Payment: | Not provided |
Delivery Lead Time: | Not provided |
Main Sales Markets: | North America,Central/South America,Western Europe,Eastern Europe,Asia |
Sample Provided: | No |
Sample Policy: | Not provided |
Minimum Quantity: | Not provided |
Introduction:
Curdlan gum is a new biological polymer, because of its unique characteristics of polymer forming the gel under heating conditions, so it is also called thermal gel. It is called curdlan gum in mainland and Taiwan,China and often appears in the commodity named by pureglucan in European and American countries.
It is a homogeneous polymer without branch, which is made up of the single D-glucose in C1 and C3 position connected by ß-1,3-glycosidic bond. In general, each curdlan molecular consists of 300-500 glucose residues with an average polymerization degree 450, molecular formula (C6H10O5)n , n>250, Curdlan gum can absorb around 100 times of water, according to the different heating extent. Therefore, the adding amount is generally 0.1%~4%, which is widely applied to many fields, such as bio-pharmaceutical, food processing, pharmaceutical intermediate, industrial improvement, aquaculture industry etc., so that curdlan gum has become an irreplaceable accessory in high-end food manufacturing and bio-pharmaceutical industries.
Usage of Curdlan Gum:
1, Meat products: such as sausage, ham, meatballs, etc. Effect: improve water retention, solidity, reduce the damage under the hot and cold conditions, improve food sense and make emulsions of meat products more stable.
2, Aquatic processing products. Effect: make foods elastic, improve food sense, prevent being boiled and improve the yield.
3, Cooked foods, snacks: such as hamburgers, fried chicken , dumplings etc. Effect: improve water retention, food quality, food sense and improve all kinds of foods, in addition to soy protein taste etc.
4, Noodle foods: such as noodles, instant noodles and other pastas. Effect: increase the elasticity, chewing sense, prevent boiled and muddy soup etc.
5, Sauce Effect: increase the viscosity, prevent the precipitation and improve the quality.
6, Canned processing foods Effect: prevent leakage, seepage, and improve the quality.
7, Other aspects Effects: improve water retention during frozen cake, inhibit the oil absorption of fried foods and attain low-fat effect instead of fat.
Direct usage of curdlan gel:
1, Artificial meat, aquatic products Effect: reproduce the taste of all kinds of food materials, enhance the heat resistance, freezing resistance and substitute protein and soy protein, etc.
2, Tofu processing, Effect:enhance the heat resistance, freezing resistance, and improve the food sense and shape.
3, Fat replacement gel, Effect: Lower the fat of cooked foods and other meat processing products.
4, other aspects: such as frozen gel food, food masks, etc. Effect: have the heat resistance and freezing resistance, improve the shape and create the fresh food sense mixed with starch.
Other industrial usages:
Curdlan gum can be applied to bio-pharmaceutical, cosmetic, building materials and other industries.