Curdlan CAS NO.54724-00-4

Curdlan also known as curdlan with gel-forming properties under heating conditions , also called thermal gel , an alkali Bacillus fermentation of a non- branch are - dextran. By the glucose residues 300-500 , and the average degree of polymerization of 450 , of the formula : is FDA approved for direct food additive in food microbial fermentation production of more bran .

Curdlan has a strong thermal stability , gel melting point up to 140 ℃ or more, this unique gel properties of curdlan , it has a more unique use in the food industry , it can be used a variety of foods such as jelly , noodles, sausages, burgers, microwave food. As a food additive can significantly improve product quality , improve product water holding capacity and viscoelasticity, stability , and thickening effect , so that the products taste better. Can absorb about 100 % of the water , just add a small amount of curdlan they can achieve the desired effect , the addition amount thereof is generally less than 1% .

Curdlan another feature used in the food industry is able to maintain its stability under freezing and thawing conditions , gel strength change little , it could be utilized in freezing foods. Further, since the curdlan does not easily digested by the body enzymatic degradation , as a new low- calorie food quality raw materials , such as diet food.