Curdlan is a microbial exopopolysaccharide (EPS), produced by Alcaligenes sp, and D-glucose in the C1 and C2 bits with β-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, hamburg, meat enema food and plant based meat products etc.
Properties of Curdlan Gum
Hot gelation: Curdlan gel strength increase with the heating temperature up, till 130℃.
Thermal reversiblity: Heating the dispersion with curdlan up to 55-65℃, and then cool to 40℃ it can form a irreversible gel. If the gelis heated up to 60℃, it can recover the original dispersion.
Thermal irreversiblity: When Curdlan dispersion was heated above 80℃, could the irriversible gel be 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.
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