タイトルまたは説明

About Curdlan
 
Curdlan gum is a new biological polymer, produced by microbial fermentation of polysaccharide .Has the unique characteristic of polymer forming a gel under heating conditions, it is also called thermal gel . It often appears as pureglucan in EU & American countries .
 
Each curdlan molecular consists of ******0 glucose residues with an average polymerization degree **0,molecular formula (C6H*0O5),n>**0.
 
According to the regulations of national standard (GB*********2),curdlan can be used as stabilizer, thickener and texture improver in the minced fillet , meat products , vegetarian food , and bakery , jelly etc.. Curdlan can improve the stability in the process of storage and transportation, meanwhile , it can remain the excellent taste for various food , therefore , curdlan enjoys a widespread application prospect in the field of food industry .
 
Has the unique characteristic of forming the gel and with thermal irreversibility , curdlan can be widely used in food & irreplaceable fields .
haracteristic of Curdlan
1,Solubility
Curdlan gum does not dissolve in water, but can dissolve in alkaline solution (PH>*2),including sodium hydroxide, trisodium phosphate , calcium phosphate etc., furthermore , it can also easily disperse in cold water and form a more homogeneous dispersion systerm after a high-speed stirring treatment .
 
2, Fomation
Heated to *0℃ or above , it will form the high gel with thermal irreversibility .The gel strength of curdlan gum increases with the growth of heating temperature. Continuing heating to **0℃ , the gel strength keeps rising and increases with the growth of concentration . The gel strength of low gel is weaker than the one with thermal irreversibility .Once crushed, the high gel can not be restored to its original state. Generally, curdlan gum is used in the form of high gel in the food processing industry .
 
3, Features of Curdlan Gel
1. Thermal Stability: The curdlan gel has strong thermal stability. It keeps this property in food processing and kitchen cooking, for example, in boiled, fried, microwave and other heating conditions.
 
2. Freeze-Resistance: The gel structure of curdlan gum does not change in frozen and thawed processing, so it also can be used in frozen foods.
 
3. Hydro-Dissection: When directly used in food processing, the curdlan gel will occur the water separation. And Hydro-dissection increases with the climb of temperature, decreases with the density of curdan increase. Moreover, the phenomenon can be inhibited by adding starches (corn starch, chemical starch)