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Curdlan Powder,Thermal Gel,Coagulation Polysaccharide, Food Grade,100g/3.5oz

KWD 15
Brand
EASTCHEM
Category
Lab Chemicals
Weight
109 g
– 1 +

Special Features

  • APPLICATION
  • 1. Applying for meat products: such as sausage, ham, meatballs, etc. Results: improve water retention, solidity, reduce the damage under the hot and cold conditions, improve food sense and make emulsions of meat products more stable.
  • 2. Applying for processed foods, snacks: such as hamburgers, fried chicken, dumplings etc. Results: improve water retention, food quality, increase volumes, in addition to soy protein taste etc.
  • 3. Applying for noodle products: such as fresh/dried noodles, instant noodles and pastas. Results: increase of elasticity, chewing sense, prevent over boiled and cloudy soup etc.
  • 4. Applying for sauces and canned foods Results: prevent leakage, increase the viscosity, prevent the precipitation and improve texture and flavour.

Description

Product Name: Curdlan; CAS: 54724-00-4; MF: (C6H10O5)n; EINECS: 232-712-4; Application: Curdlan is a polymer produced by fermentation from the bacteria alcaligenes faecalis var. myxogenes. it forms a gel when heated in water, initially required to be dispersed and suspended in water since it is insoluble until heated. above 80°c a high-set gel that is irrevers- ible and stable to freezing is formed. a low-set gel is obtained by heating to 55–60°c and then cooling below 40°c; this gel is ther- moreversible. it is capable of gelling over ph range of 2–10. the heat gelling properties allow improved water retention in sausage and ham, improved consistency in oriental-style noodles, and provide viscosity and texture.

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