Curdlan gum Manufacturer Newgreen Curdlan gum Supplement
Product Description
Curdlan gum is water insoluble glucan.Curdlan is a new microbial extracellular polysaccharide, which has the unique property of forming inverse gel under heating condition.Curdlan gum is a kind of extremely safe polysaccharide additive which can not be digested by human body and produce no calories.
Structure
Curdlan complete molecular formula is C6H10O5, Its molecular weight is about 44,000 ~ 100000 and it has no branched structure. Its primary structure is a long chain.
Curdlan can form a more complex tertiary structure due to intermolecular interaction andhydrogen bonding.
Character
Curdlan suspension can form a colorless, odorless, odorless gel by heating. Besides heating, other conditions are required at the same time such as cooling after heating, specified PH ,Sucrose concentration.
Performance characteristics
Curdlan is insoluble in water and many organic solvents.
Soluble in lye, formic acid, dimethyl sulfoxide,and soluble in aqueous solution of substances capable of breaking hydrogen bonds.
COA
| Items | Specifications | Results |
| Appearance | White Powder | White Powder |
| Assay | 99% | Pass |
| Odor | None | None |
| Loose Density(g/ml) | ≥0.2 | 0.26 |
| Loss on Drying | ≤8.0% | 4.51% |
| Residue on Ignition | ≤2.0% | 0.32% |
| PH | 5.0-7.5 | 6.3 |
| Average molecular weight | <1000 | 890 |
| Heavy Metals(Pb) | ≤1PPM | Pass |
| As | ≤0.5PPM | Pass |
| Hg | ≤1PPM | Pass |
| Bacterial Count | ≤1000cfu/g | Pass |
| Colon Bacillus | ≤30MPN/100g | Pass |
| Yeast & Mold | ≤50cfu/g | Pass |
| Pathogenic Bacteria | Negative | Negative |
| Conclusion | Conform with specification | |
| Shelf life | 2 years when properly stored | |
Funtion
Food industry
Curdlan can be used as food additives and main components in food.
meat products
The water absorption rate is the highest at 50 ~ 60℃, which makes it suitable for use in meat products. In meat processing, Curdlan can improve the water holding capacity of sausage and ham. Adding 0.2 ~ 1% Curdlan into hamburger can form soft, juicy and high-yield hamburger after cooking. In addition, the use of its film formation, coated in hamburger, fried chicken and other surfaces, so that the weight loss in the barbecue process is reduced.
baking products
With curdlan in the baking food, it can keep product shape and moisture. During processing, it can help to keep the product shape, after processing still keeps moisture.
ice cream
Due to curdlan has high performance to keep product shape, it is widely used in ice cream industry.
other foods
Curdlan widely used in flavor snacks such as dried strawburry slice, dried honey slice, vegetarian sausages etc and also used in functional food and health care food. Most milk processing pasteurization temperatures are suitable for curdlan, so it can be used in some milk products.
Chemical industry
In the cosmetic industry curdlan is used as thickening agent, suspension agent, stabilizer, moisturizer and rheological modifier.
Application
Curdlan gum is widely used in the food industry, usually as a stabilizer, coagulant, thickener, water holding agent, film forming agent, adhesive and other food improvers used in meat food processing, noodle products, aquatic products, prefabricated products, etc. The application of concentration in the processing of meat products can reduce moisture by 0.1 ~ 1%, reduce losses, improve taste, reduce fat, and increase thawing stability. It can be used as a substitute for protein powder in aquatic products to improve taste, increase yield and reduce cost
Package & Delivery
