| Certificates/Standards: | N; |
| Monthly Output: | Not provided |
| Regional: | Not provided |
| 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，Australasia，Asia，Middle East，Africa |
| Sample Provided: | No |
| Sample Policy: | Not provided |
| Minimum Quantity: | Not provided |
Introduce
Curdlan is a kind of fermentation product derived from Corn under bio-fermentation procedure, which is green , health, safe and vegetian. Curdlan Gum is a perfect gelling agent for food processing industry, expecially for meat balls, meat-free inudstry, noodles, and secondary processed meats.
Under normal temperature, Curdlan could swell after absorbing water, insoluble in water and alcohol. Curdlan is able to dissolve in alkalinous solution with pH above 11. After heating, Curdlan could absorb 50times water to form gels.
As food additive, Curdlan could help to improve the moisture containing ability, Q-characteristics, stability, thickening ability, which allow to enhance foods processing ability and the mouth feel.
Curdlan is widely applied in meat-free foods, meat products, meat ball products, tofu products, Bionic vegetarian diet , noodles and bakery products.
Gelling in low temperature:
when Curdlan solution is heated up to 55-65 Celcius Degrees, then cooling down to 40C below, heat-reversible gels would form, heating again could help to form high temperature gels.
Gelling in high temperature:
when Curdlan solution is heated up to more than 80C, Curdlan could help to form high gel strength heat-stable gels. This gel is heat-irreversible and even after being iced and melted, the gel. Strength is still stable.
Features
1. Form Heat-Irreversible Gels ;
2. Elastic Q-Characteristics Gels;
3. Water Absorb;
4. Heat Stable, Acid and alkalinous Stability.
Description
Main Characteristics:
Color, Appearance, and Odor: White of off-white powder;
Gel. Strength: 450g/cm2 min.;
Curdlan Content: 80w/% min.;
Ph(1% solution): 6.0-7.5;
Loss on drying: max 10w/%;
Ash: max6.0w/%;
Total Nitrogen: max.1.5w/%.
On the year of 2006, China Health Ministry authorize Curdlan to be used in food as additives.
On the year of 2012, National Standard GB28304-2012 issued.
On the year of 1996, FDA approved Curdlan to be added into food directly as food additives.
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