Description
Curdlan is a white powder polysaccharide made from alcaligenes faecalis with the carbon source, the nitrogen source and microelements through fermentation, alcoholic extraction, filter press, drying and smashing. The molecular structure of Curdlan is linear glucan composed of D-glucose via β-1, 3 glucosidic bonds. Curdlan can form thermal irreversible gel, so it is also called thermal gel and condensed polysaccharide.
Curdlan can form low-intensity thermal reversible gel after reaching 55℃ by heating, and can form thermal irreversible gel after reaching 80-145℃ by heating; the jelly strength of Curdlan is affected by the concentration, heating temperature and heating time; with good freeze-thaw stability, the elasticity of Curdlan gel is still good after thawing.
Applications:
Roast sausages
Prepared meat products(steak and barbecue)
Sauce braised pork
Rice and flour products
Minced fish products
Yogurt
Raw and wet noodles...
