Description
The properties of Curdlan
Solubility: Curdlan can be dissolved in alkaline solution, but does
not dissolve in water. Curdlan is insoluble in water, but it is
easily dispersed in cold water, and can be handled through the
high-speed mixing to form a more homogeneous dispersion. Curdlan
can be completely dissolved in Sodium Hydroxide, Trisodium
phosphate, Calcium phosphate and other alkaline aqueous solutions
(pH>*2).
Gelatinization: The dispersed solution of curdlan can be formed to
gel with thermal irreversibility after heated above *0C. The
colloidal gel formed from Curdlan can be divided into low and high
according to its natureLow gel (heat reversibility): Heat curdlan
aqueous dispersion to about *5 C ~ *5 C and cool to about *0 C,
then it comes to form low heat reversible gel. Continue heating to
about *0 C, it can be restored to their original state of the water
dispersions. Heated to above *0 C, the low-gel will form high
thermal irreversible gel. After been mixed and crushed, the
crushed-low-gel still be able to form low gel and high gel again by
heating. The gelatinize strength of low-gel is higher than the high
one with the same density of curdlan. High gel (thermal
irreversibility): Heat curdlan aqueous dispersion to above *0C,
then it comes to form strong thermal irreversibility of the high
gel. Once crushed, the high-gel cannot be restored to its original
state. In general conditions, y, Curdlan is used in the form of
high gel in the food processing industry.
Gel strength: The gel strength of curdlan increases with the
heating temperature increasing. Heat curdlan to *0C and above, it
forms high thermal gel with irreversibility, continue heating to
**0C, the gel strength keeps rising. Gel strength increases with
the rise of curdlan density.
1. Thermal stability: Curdlan gel has strong thermal stability. It
also keep this property in food processing and high-temperature
cooking in kitchen, for example, deep-fried, microwave and other
heating conditions.
2. Freeze-resistance: The construction of curdlan does not change
in frozen and thawed process, so it can be used in frozen food
also.
3. Hydro-dissection: Occurs when curdlan gel is directly used in
processed foods. Hydro-dissection increases with the climb of
temperature, while decreases when curdlan's density increases. It
can be inhibited by adding available starch (corn starch, chemical
starch without ageing).
The usage of Curdlan
Used as quality improver: Add curdlan or its dispersion to
conventional food in order to improve the quality and crunchiness.
To improve crunchiness, thermal stability, water retention, curdlan
powder, dispersion or swelling or dissolution solution can be
added. None special technique is required. General food factories
could just make a simple application of adding curdlan with other
raw material. Curdlan can absorb water about **0times its own
quantity, so only a small amount of curdlan is needed, the general
additive amount is below 1%.
Direct use of curdlan gel: This is a direct use of curdlan to
produce food. Put curdlan with thermal irreversibility together
with other food material, we can produce new food. It need to use
higher density curdlan, and homogeneous curdlan dispersion is
vital.
Other industrial applications: It is valued and applied in
bio-pharmaceuticals, cosmetics, building materials industry and
other industries. (Curdlan Packaging specifications: 1kg / bag, *0
bags / box).
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