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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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