Curdlan

GEA-499

Curdlan

Curdlan is a kind of fermentation product. Under normal temperature. Curdlan could swell after absorbing water, insoluble in water and alcohol. Curdlan is able to dissolve in alkainous solution with pH above 11. After heating, Curdlan could absorb 50 times water to form gels. CAS NO. 54724-00-4.
Features: 1. As food additive, Curdlan could help to improve the moisture containing ability. Q-charateristics, stability, thickening ability, which allow to enhance foods processing ability and the mouth feel; 2. Curdlan is widely applied in meat products, meat ball products, tofu products. Bionic vegeterian diet and bakery products; 3. Gelling in low temperature: when Curdlan solution is heated up to 55-65 Celcius Degrees, then cooling down to 40 centigrade below, heat-reversible gels would form, heating again could help to form high temperature gels; 4. Gelling in high temperatire: when Curdlan solution is heated up to more than 80 centigrade, 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; 5. Main characteristics: gelling, heat-irreversible, elastic Q-Characteristics, water absorb, heat stable, acid and alkalinous stability.

Main Characteristics:
Color, Appearance, and Odor: White of off-white powder; Gel Strength: 450 g/cm＾2 min.; Curdlan Content: 80w/% min.; pH (1% solution): 6.0-7.5; Loss on drying: max 10w/%; Ash: max 6.0w/%; Total Nitrogen: max 1.5w/%.

Stable for 24 months.

Stored in cool and dry place with good sealing.