Curdlan
Curdlan is a kind of neutral water-insoluble microbial exopolysaccharide, which has thermal-gelation property and has numerous applications as a gelling agent in the food, construction, and pharmaceutical industries.
In 1996, U. S. Food and Drug Administration (FDA) approve and allow curdlan gum to be added directly in food as a food additive. In 2006, curdlan gel has been approved by the Chinese administration as a new food additive.
In 2008, Yiming, as a professional curdlan gum supplier, had built its second manufacturing plant in Shuyang, Jiangsu Province, thus realizing the mass production of curdlan (over 500 tons/year). For now, curdlan has been widely applied in the food processing industry (e.g. bean products, surimi products, flour products, artificial seafood, meat products, etc.) as a gelling agent, water-holding agent, film-forming agent, thickener, binder, and stabilizer, and can improve food texture, elasticity, and water-holding property.
Key Benefits of Curdlan
Natural and safe
Wide application in food processing
Taste, elasticity, thermal-stability, water-holding capacity improvement
Easy to operate
No additional additives or process required
No impact on flavour
Cut production cost by reducing raw materials
Curdlan FAQs
Is curdlan safe?
Various tests have shown that curdlan is safe. The LD50-oral rat is greater than 10g/kg. In 1996, U. S. FDA approve and allow curdlan gum to add directly in food as food additive. In 2006, it has been approved by Chinese administration as a new food additive.
What are the storage conditions of curdlan?
Curdlan has a limited shelf life (normally 1 year). You need to keep it at cool temperatures or refrigerated until you use it. Once it is opened, you need to wrap it tightly and store it in the freezer.
What are the applications of curdlan?
At present, Curdlan can be widely used in the food processing industry as a gelling agent, water-holding agent, film-forming agent, thickener, binder, and stabilizer, and can improve food texture, elasticity, and water holding property.
What are the characteristics of curdlan?
Its unique characteristic is its ability to form a firm, resilient and thermo-irreversible gel when heated in an aqueous suspension higher than 80°C. Also, the curdlan gel does not melt even when it is heated to above 100°C. Moreover, curdlan gel is stable against freezing and thawing.
https://www.yimingbiotechnology.com/products/curdlan/
