E424 Curdlan Gum is a kind of fermentation product (also know as a kind of modified starch). 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. Curdlan Gum could partially replace Carrageenan and release better performance.
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.
Now Curdlan Gum is widely used in meat-free products , meat , noodles, and bakery industry to give the produces an elastic and strong gelling performance.
Some typical application fields are : Plant Based Meat Products, Hamburg, meat-free Holothuria , meat-free abalone-ormer, sauages , meat ball products, meat-free chickens, tofu products, Bionic vegetarian diet , noodles and bakery products.
For meet balls or fish balls, they need a very strong Q-Elastic Characteristics and keep very good shape even in boiling water, when you add 0.1%-1% Curdlan Gum E424 food additives into your recipes, you would see it’s so easy to get your expected texture.
The use of E424 Food Additive Curdlan Gum is very easy : just add with other materials together during the tumbling procedure. It would release below advantages for your meat balls or fish balls:
◆Improve the rough mouth feel of meat balls, make the meat balls taste smooth and looks shinning.
◆Improve obviously the oil and water rentention meat balls, with better texture.
◆Reduce the water loss rate of frozen and melting.
