Innovative application of curdlan in food field

Curdlan is an exopolysaccharide fabricated via fermentation of Alcaligenes faecalis in the presence of carbon, nitrogen, and trace element sources. On the molecular level, curdlan has a linear structure composed entirely of β-(1,3)-linked glucose residues. Curdlan, upon heating, can form a thermo-irreversible gel (also calledheat-set/high-set

Product Features:

Thermal irreversible gel

stable against high temperature

Improves yield

Freeze-thaw stability

Product applications:

Curdlan is widely used in the food industry as a gelling agent, water-holding agent, thickener, stabilizer, and film former to improve the taste, viscoelasticity, and water retention of food products. Curdlan is mainly used in such products as prepared meat, stewed meat, ham, sausage, flour products, aquatic processing products, bean products, vegetarian meat, bionic meat products, dairy products, tapioca pearls, and yogurt.

quatic processing products

Recommended products: FT1001

Improves viscoelasticity and firmness

Improves cooking resistance

Improves yield

Healthy vegetarian food

Recommended products: FT1009

Improve brittleness and elasticity

improve water retention

Flour products

Recommended products: FT1005 series

Increases elasticity and chewiness

Improves soaking resistance

Stewed meat

Recommended products: FT1000

Helps produce succulence and Chewiness

Improves yield

Improves product stability within shelf life

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