β1,3 Glucan (Curdlan) BJ-CG101N

Introduction

Curdlan Gum is a linear gel polysaccharide derived from corn corn starch glucose through microbial fermentation. The product is healthy, green and stable in supply. The biggest advantage of Curdlan gum is that it can form thermal irreversible gel, which is an excellent adhesive and gel processing material for bionic meat, seafood, noodle products and reprocessed meat. In the above-mentioned food application fields, the thermal irreversibility of Curdlan gum is much better than that of gellan gum.

Structure

The Curdlan gum monomer is glucose and has a linear structure. Curdlan gum is a general name of polysaccharide that can form both hard and elastic thermo irreversible gel and thermo reversible gel after heating its suspension. Curdlan gum can absorb water and expand at room temperature. It is insoluble in water, ethanol and other solutions, but soluble in alkaline solutions with pH greater than 11. After high temperature, it can absorb more than 50 times of aqueous solution to form gel.Curdlan gum can improve the water holding capacity, viscoelasticity, stability, and thickening of products, significantly enhance the processing and storage performance of food, and give food a good taste. During use, Curdlan gum can be added in powder or suspension form, with a concentration ranging from 0.4% to 6.0%.

• Curdlan gum low-temperature gel: when Curdlan gum suspension is heated to 55-65 ℃, and then cooled to below 40 ℃, it can form a thermoreversible gel with lower gel strength, and then heated to high temperature, it can form a high-temperature gel.
• Curdlan gum high-temperature gel: when the curdlan gum suspension is heated to more than 80 ℃, it can form a thermal irreversible gel with high gel strength, which has good thermal stability and is stable under various heating conditions. At the same time, the strength is relatively stable after freezing and thawing cycles.

With the deepening development of the food industry, the application of Curdlan gum products in meat products, biomimetic vegetarian products, and rice and flour products will become increasingly widespread.

Specifications

Applications

Curdlan can absorb up to 100 times its own weight in water, so only small amounts are needed to achieve the desired effect, typically less than 1%.

Standard Usage of Curdlan:

A. As a Food Quality Improver:

Noodle Products (e.g., soup noodles, instant noodles, etc.):

Curdlan is used to enhance elasticity, chewiness, prevent overcooking, prevent stickiness, and reduce cloudiness of the broth.

Standard usage: 0.1% – 1% of the wheat flour amount.

Aquatic Products (e.g., seafood processing):

Curdlan improves texture, provides elasticity, prevents overcooking, can replace fish meat, and increases yield.

Standard usage: 0.1% – 1%.

Meat Products (e.g., sausages, ham, etc.):

Curdlan enhances water retention, improves firmness, and stabilizes the gel-like consistency of sausages and other meat products.

Standard usage: 0.1% – 1%.

Cooked Foods and Snacks (e.g., hamburgers, fried chicken, dumplings, siu mai):

Curdlan improves water retention, enhances food quality, and modifies texture. It also helps mask off-flavors, such as the taste of soy protein.

Standard usage: 0.2% – 2%.

Seasoning Sauces and Dressings:

Curdlan increases viscosity, prevents sedimentation, and enhances the quality of the sauce.

Standard usage: 0.2% – 2%.

Canned Foods:

Curdlan helps prevent leakage and seepage, thus improving product quality.

Standard usage: 0.2% – 1%.

Other Applications:

Curdlan helps improve water retention in cakes during freezing, reduces oil absorption in fried foods, and can be used as a fat replacer for low-fat formulations.

Standard usage: 0.2% – 1%.

B. Direct Use of Curdlan Gel

Artificial Meat and Seafood Products:

Curdlan is used to replicate the taste of various food ingredients, improve heat and freeze resistance, and replace proteins such as egg and soy protein.

Standard usage: 3% – 10%.

Tofu Processing:

Curdlan enhances heat and freeze resistance, improves texture, and assists in shaping tofu. Standard usage: 0.5% – 5%.

Fat Replacer Gel:

Curdlan is used in cooked foods and meat products to reduce fat content.

Standard usage: 2% – 4%.

Other Applications:

Curdlan can be used in gel-based foods and edible face masks. It enhances heat and freeze resistance, improves the texture, and provides a fresh sensation when mixed with starch. Standard usage: 1% – 10%.

Advantages