Food Additive Curdlan Gum
- Food Additive Curdlan Gum HBG-371 is a perfect gelling agent as replacement of Carrageenan in meat products, meat balls, plant-based meat foods, beancurd, Bionic vegetarian diet, noodles and bakery products, plant based burgers.
- Curdlan Gum helps to provide heat-irreversible gels, strong elastic Q-Characteristics gels, Water Absorb / Retention, Heat Stable, Acid and alkalinous Stability.
- The use method of Curdlan Gum is very simple, you just need to heat the gum solution and cool down.
- With E Number E418, Curdlan Gum is derived from plant origin corn / maize .
- The product is packed in 20Kg/Drum or 20Kg/Carton with a PE bag inner. 1KGS SAMPLE BAG PACKAGE .
- Mailing us: opalbio@hotmail.com
- Description
- Inquery
Curdlan Gum HBG-371 Food Additive E424 is a perfect gelling agent as replacement of Carrageenan in meat , bakery , plant based foods production.
Curdlan is a kind of fermentation product. Under normal temperature, Curdlan could swell after absorbing water, insoluble in water and alcohol. Curdlan is able to dissolve in alkalinous solution with pH above 11. After heating, Curdlan could absorb 50times water to form gels.
As food additive, Curdlan could help to improve the moisture containing ability, Q-characteristics, stability, thickening ability, which allow to enhance foods processing ability and the mouth feel.
Compared with Carrageenan, The texture formed by Curdlan Gum is more stable : HEAT-IRREVERSIBLE. Even under high temperature, the shape of products won’t change , even the taste kept unchanged.
Curdlan Gum moisture / oil maintaining ability is also better than Carrageenan.While Curdlan Gum and Carrageenan, Konjac Gum as well as Guar Gum LBG could be blended for better performance.
Gelling in low temperature: when Curdlan solution is heated up to 55-65 Celcius Degrees, then cooling down to 40C below, heat-reversible gels would form, heating again could help to form high temperature gels.
Gelling in high temperature: when Curdlan solution is heated up to more than 80C, Curdlan could help to form high gel strength heat-stable gels. This gel is heat-irreversible and even after being iced and melted, the gel. Strength is still stable.
Main characteristics: gelling, heat-irreversible, elastic Q-Characteristics, Water Absorb, Heat Stable, Acid and alkalinous Stability.
As food additive, Curdlan could help to improve the moisture containing ability, Q-characteristics, stability, thickening ability, which allow to enhance foods processing ability and the mouth feel.
Curdlan is widely used in meat products, meat ball products, meat free products, tofu products, Bionic vegetarian diet, noodles and bakery products.
The product is packed in 20Kg/Drum or 20Kg/Carton with a PE bag inner. 1KGS SAMPLE BAG PACKAGE .
Store away from heat and moisture, preferably at a cool and dry place.
The product, when stored in these conditions and in its original unopened packaging, will maintain its initial properties for 24months.
Mailing us: opalbio@hotmail.com
