| CAS No.: | 54724-00-4 |
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| Formula: | N/a |
| EINECS: | 232-712-4 |
| Type: | Pharmaceutical Intermediates |
| Appearance: | Powder |
| Quality: | Refined |
| Samples: |
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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 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.
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Product Name
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Curdlan
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CAS
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54724-00-4
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Specification
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99%
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Grade
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Food Grade
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Appearance
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White Powder
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Storage
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Keep in cool & dry place, stay away from strong light and heat
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Shelf Life
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24 months
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Function:
Solubility: Curdlan can be dissolved in alkaline solution, but does not dissolve in water. Curdlan is insoluble in water, but it is easily dispersed in cold water, and can be handled through the highspeed mixing to form a more homogeneous dispersion. Curdlan can be completely dissolved in , Trisodium phosphate, Calcium phosphate and other alkaline aqueous solutions (pH>12). Gel strength increases with the rise of curdlan density.
1. Thermal stability: Curdlan gel has strong thermal stability. It also keep this property in food processing and high-temperature cooking in kitchen, for example, deep-fried, microwave and other heating conditions.
2. Freezeresistance:The construction of curdlan does not change in frozen and thawed process, so it can be used in frozen food also.
3. Hydro-dissection: occurs when curdlan gel is directly used in processed foods . Hydro-dissection increases with the climb of temperature, while decreases when curdlan's density increases. It canbe inhibited by adding available starch (corn starch, chemical starch without ageing).
1. Cooked wheaten food: Such as noodles, instant noodles and other pasta. Curdlan can increase elasticity, chewing sense, prevent burnt, slimy and soup muddy. Standard usa ge:0.1~1% forwheat flour.
2. Aquatic products. Curdlan can make food flexible, improve taste, prevent burnt, substitute fish and improve yield. Standard usage: 0.1 ~ 1%.
3. Meat products. Such as sausage, ham meat. Curdlan can improve water retention and firmness, improve food taste, make sausages more stable. Standard usage: 0.1 ~ 1%.
4. Cooked food, snacks. Such as hamburgers, fried chicken, dumplings, siu mai. Curdlan can improve water retention, food quality and taste, improve various types of food, remove the protein taste of soybean. Standard usage: 0.2 ~ 2%.
5. Sauce. Curdlan can increase viscosity, anti-sedimentation, improve quality. Standard usage: 0.2 ~ 2%.
6. Canned food : Curdlan can anti-drip, penetration and improve quality. Standard usage: 0.2 ~ 1%.
7. Others: Curdlan can improve cakes' water retention during frozen, inhibit fried food's oil absorption, absorption ion, substitute fat to achieve low-fat effects. Standard usage: 0.2 ~ 1%
Packing:
1kg/bag, 25kgs/drum (Two plastic-bags inside and Paper-drums or per customer's requirements.)
Storage:
Store in tight, light-resistant containers, avoid exposure to direct sunlight, moisture and excessive heat.
Shelf Life: 24 months.
Packing & Delivery
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