Related Attributes
Product details
| Product Name | Factory price curdlan gum powder CAS 54724-00-4 food grade Curdlan |
| Appearance | white Powder |
| Specification | 7,000u/g-50,000U/g |
| Main Functions | Provide energy and healthcare Support |
| OEM | Customized logo is welcome, Packing as your requirement. offering private label |
| Keywords | Curdlan；curdlan gum；54724-00-4 Curdlan |
| Storage | Keep in a cool, dry, dark location in a tightly sealed container or cylinder. |
| Shelf Life | 24 Months |
| >Click here to get more information |
Curdlan powder, a water-insoluble glucan produced by microorganisms and composed of β-1 (1→3) monoglucoside bonds, is a general term for a class of polysaccharides whose suspension can be heated to form both hard and elastic thermally irreversible gel and thermally reversible gel. Curdlan is widely used in various fields of the food industry due to its good processing adaptability such as water retention, freezing resistance, heat resistance, adhesion and film forming properties. Various special preparations for different foods have been developed and applied. Curdlan powder can be used both as food additive and as the main ingredient in food.
Applications/Functions of Curdlan powder
Curdlan powder is widely used in various fields of food industry due to its good processing adaptability such as water retention, freezing resistance, heat resistance, adhesion and film forming properties. Various special preparations for different foods have been developed and applied. Curdlan can be used both as a food additive and as the main ingredient in food.
Applicatuion of Curdlan powder
Food industry: This is the main application area of curdlan. As a natural food additive, curdlan can play a variety of roles:
Gelling agent: Using its thermal gelling property, it can be used to make various gel foods, such as plant meat products, bionic seafood, vegetarian meatballs, low-fat sausages, jelly, pudding, tofu, konjac food, etc., giving the products unique elasticity and chewiness.
Texture improver: Adding it to noodles, rice noodles, dumpling skins and other flour products can improve their taste, gluten and cooking resistance.
Thickener and stabilizer: In sauces, dressings, salad dressings, beverages and other foods, it can be used as a thickener and stabilizer to improve the viscosity, suspension and emulsification stability of the product.
Film-forming agent: It can be used in the preparation of food packaging film and cling film, and has certain oxygen and moisture barrier properties.
Low-calorie foods: Since curdlan itself provides almost no calories and can give food a good texture and a sense of fullness, it is often used to develop low-calorie, low-fat healthy foods.
Product method of Curdlan powder
1. Strain culture: First, the selected bacterial strains that produce curdlan (such as Alcaligenes faecalis) are cultured and amplified.
2. Fermentation: The cultured strains are inoculated into the fermentation tank, and glucose, sucrose, etc. are used as carbon sources, and aerobic fermentation is carried out under suitable temperature, pH value, dissolved oxygen and other conditions. During the fermentation process, bacteria will secrete curdlan outside the cell.
3. Separation and purification: After the fermentation is completed, the curdlan needs to be separated and purified from the fermentation broth.
Common methods include:
Precipitation: Curdlan is precipitated from the fermentation broth using organic solvents such as ethanol and isopropanol, or by adding salts (such as calcium chloride).
Filtration and washing: The bacteria and other impurities are removed by filtration, and the precipitate is washed with water or ethanol to further purify the curdlan.
Drying and crushing: The purified curdlan is dried and then crushed into a powder product.
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