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Food Grade >> Curdlan Gum http://gz018.com
Curdlan Gum

Curdlan is a microbial exopopolysaccharide, produced by Alcaligenes sp, and D-glucose inthe  C1  and C2 bits withβ-glucosidase formatting a non-ionic polysaccharide chain substances. Curdlan can be dissolved in alkaline solution (which can be completely dissolved in sodium hydroxide, trisodium phosphate, calcium phosphate, alkaline solution which is pH 12 higher), insoluble in water, but its very easy to disperse in cold water, form a more uniform and stable dispersion system after a high-speed stirring. It can use in flour products both dry and wet, instant noodle, tofu, meat, ham and meat enema food etc.

Properties of Curdian

Hot gelation: Curdlan gel strength increase with the heating temperature up, tilll 130.

Thermal reversiblity: Heating the dispersion with curdlan up to 55-65 "C, and then cool to 40it can form a irreversible gel. If the gelis heated up to 60, it can recover the original dispersion.

Thermal irreversiblity: Curdlan dispersion is heated above 80, the irriversible gel is formed.

Film-forming: it has good film forming, the fim can be consumed directly. It is insoluble in water, bio degradable and blocking oxygen through.

Specification of curdlan

Item

GB28304-2012

Appearance

Free-flowing powder

Color

White to nearly white powder

Odor

Odorless or almost odorless

GeI strength

Min.450 g/cm2

Loss on drying

Max.10%

Ash

min.7%

pH( 1% aqueous suspension)

6.0-7.5

Nitrogen

max.1.8%

Lead

max. O.5mg/kg

Arsenic

max.2 mg/kg

Particle size

(80mesh) min.92% through

Total plate count

max.10000/g

E. coil

absence

  Curdlan Use method:

  Curdlan can improve the quality and taste of the food. In order to achieve this effect and keep the thermal stability, water retention, both curdlan powder and solution can be added to the system. It is simple, curdlan and other raw materials can be added together. It can absorb about 100 times the amount of water its own weight, only a small dosage can work, the normal amount is less than 1%.

Curdlan dosage

Application

Dosage (%)

Function

Meat

0.1-1

lmprove the meat products water holding, solid, taste.

Noodle, instant noodle

0.1-1

Increase the elasticity, chewing,avoid boiled,slimy,melting.

Bionic vegetarian

0.1-1

Easy to shape, keeping the elasticity, improve taste

Fat substitute

2-4

Cooked food, decrease fat of meat products.

Salad

0.2-2

Dressing provide butter like taste, increase the qualityand viscosity of fat-free food

Tofu products

0.5-5

Enhance heat, froze ability, improve taste and keep shape.

Canned product

0.2-1

Avoid drip and infiltration, improve quality.

Baked food

0.1-0.5

Moisturizing, keep fresh and shape.

Ice cream

1-10

lmprove taste, keep shape and preservation easy.

Seasoning bag for Instant food, edible film

1-10

Film can be eaten directly, insoluble, blocking the oxygen through


Tel:+86-319-4752588 4766388   E_mail:sales@xinhe-biogums.com