Curdlan Raw Materials powder Curdlan

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Product details

Curdlan powder Usage and Synthesis.

Used as a food quality improver

1. Noodle food. Such as soup noodles, instant noodles and other pasta, to increase the elasticity, chewiness, to prevent cooking, sticky, soup turbidity. Standard use, the use of wheat flour 0.1 ~ 1%.

2. Aquatic products. Make the food elastic, improve the sense of eating, prevent cooking, alternative fish, improve the yield. Standard use 0.1~1%.

3. Meat food. Such as sausage, ham, etc., to improve water retention, firmness, improve the sense of food, sausage and other latex more stability. Standard use 0.1~1.

4. Cooked food, snacks. Such as hamburgers, fried chicken, dumplings, siu mai. Improve water retention, food quality, taste, improve all kinds of food, in addition to soy protein flavor.

Uses and functions of Curdlan powder.

Gel polysaccharides are water-insoluble glucans produced by microorganisms with unique thermally irreversible gelation and thermally reversible gelation properties. It has a wide range of applications, including food structure and functionality, development of hydrocolloid applications for food products, and edible and multiple industrial uses. In addition, gel polysaccharides can be combined with other functional factors to build functional complexes with ordered structure and specificity advantages.

Characteristic of Curdlan powder.

Product Method of Bulk Curdlan powder.

Produced from non-pathogenic and non-toxic strains of Gram-negative soil bacilli of the genus Agrobacterium (Agrobacterium) alkali-producing bacilli (Alacligenesfacalisvar. myrzogenes) or soil actinomycetes (Agrobacleriumradibactor) by a pure culture fermentation method, the congealed polysaccharides accumulated in the medium were It is produced by dissolving polysaccharide accumulated in the culture medium with alkali, separating out the bacterium, neutralizing it with acid, concentrating it, precipitating it, washing it, drying it, and pulverizing it.

As a commercial product, there are various models such as CD-1 type (with guar gum 15%), CD-3 type (with locust bean gum 15%), and CD-7 type (with guar gum 4%, sucrose fatty acid ester 14%, and gluten 14%).

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