| Customization: | Available |
|---|---|
| Powder: | Yes |
| Customized: | Customized |
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Curdlan is a microbial extracellular polysaccharide produced by the fermentation of sugar raw materials by microorganisms. It is a linear glucan linked by β-1, 3-glycosidic bonds, presenting as a white powder, odorless and tasteless. It is insoluble in water but can be dispersed in cold water to form a stable suspension.
| Molecular structure: Composed of 300-500 glucose residues, with an average molecular weight of approximately 74,000, and the molecular formula is (C6H10O5) n (n>250). Gel properties: Low-temperature adhesive (thermally reversible) : Formed by heating at 55-65ºC and then cooling to below 40ºC, it is reversible. High-temperature adhesive (irreversible heat) : Formed by heating above 80ºC, its strength increases with rising temperature (up to 130ºC), and it is irreversible. pH adaptability: Stable range 2-10 |
Thermal stability: Maintains structural stability under high-temperature steaming, frying or microwave treatment.
Freeze resistance: It maintains the gel structure after the freeze-thaw cycle, reducing water loss.
Water retention: It can absorb more than 30 times the amount of water, improving the water retention and taste of food
Meat products (ham, sausages, meatballs, etc.) : As a thickener and water-retaining agent, it reduces cooking loss, enhances elasticity and slicing performance (recommended addition amount: 0.3%-0.8%).
Aquatic products (fish balls, crab meat sticks, etc.) : They can replace some surimi, reduce costs and enhance cooking resistance.
Flour products (such as noodles, rice vermicelli, etc.) : Reduce the rate of broken strips, improve cooking resistance and toughness (addition amount: 0.1%-0.3%).
Biomimetic vegetarian (vegetarian abalone, vegetarian sea cucumber, etc.) : As the main structure, it simulates the real taste.
Frozen food: Inhibits the formation of ice crystals and maintains the texture after thawing.
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