Curd lan, also known as thermal gel, coagulation polysaccharide, is produced by microorganisms, water-insoluble glucans composed of β-1,3-glycosidic bonds, is a type of heating its suspension It is a generic term for polysaccharides that can form both hard and elastic, thermally irreversible gels and thermally reversible gels. In May 2006, China approved the available glue as a food additive, which can be used in raw noodles, wet noodles, side products, tofu products, cooked meat products, western style ham and meat enema products.
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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.


Is curdlan safe?

1, ADI: No special provisions (the first ADI value was built in 2001).

2. LD50: >10 g/kg (rat oral).

3. There are no more than 20 kinds of safety tests such as subacute and chronic toxicity test solutions, teratogenicity, carcinogenesis, and multigeneration reproductive tests.

The characteristics of curdlan

Solubility: The glue can be dissolved in an alkaline aqueous solution but not in water. Although the glue can not be dissolved in water, it is easily dispersed in cold water and can be subjected to high-speed stirring to form a more homogeneous dispersion. As a matter of course, the gel can be completely dissolved in an alkaline aqueous solution having a pH of 12 or higher such as sodium hydroxide, trisodium phosphate, and tricalcium phosphate.

Formability: It can be obtained that when the aqueous dispersion of the glue is heated to above 80°C, a thermally irreversible colloid can be formed. Gels formed from gels can be divided into low gels and high gels by their nature. Low-temperature gel (thermal reversibility) A heat-reversible low-temperature gel can be formed by heating the aqueous dispersion of the available gel to about 55°C to 65°C and then lowering the temperature to about 40°C or less. When this low-grade colloid is heated to about 60°C, it can be restored to the original state of the aqueous dispersion. When the low gel is heated to 80°C or more, a thermally irreversible high gel can be formed. After the gel has been stirred and crushed in the low position, it can still be re-formed to the low gel and high gel by heating. It is also possible that the low gel concentration of the gel concentration is weaker than the gel strength of the high gel. High-temperature gel (heat irreversibility) When the heat-absorbable gel dispersion is heated to about 80°C or higher, a strong thermally irreversible high gel can be formed. Once the high gel has been crushed, it cannot be restored to its original shape. In general, in the food processing industry, glue can be used in the form of high gels.

Colloidal strength: The colloidal strength of the adhesive can be increased as the heating temperature increases. When heated to above 80°C to form a thermally irreversible high gel, and continue heating until it reaches 130°C, its colloidal strength will be continuously increased, and the colloidal strength will also increase with the increase in the concentration of the gel.

(1) Thermal stability: The colloid of glue can be very stable to heat. It is also stable under high temperature heating conditions such as cooking, frying, and microwave ovens in food processing and kitchen cooking.

(2) Resistance to freezing: Since the colloidal structure of the gum does not change due to freeze-thaw, it can also be used in frozen foods and the like.

(3) Water separation: When the colloid is directly used in processed foods, water separation sometimes occurs. The water separation increases with the heating temperature, but decreases as the concentration of the gel increases. The water separation phenomenon can be added with starch (non-aging corn starch, chemical starch) to achieve inhibition.

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