详情
Curdlan
Curdlan Gum, Curdlan
CAS No.: *********4;
Molecular Formula: (C6H*0O5)n
Appearance: odourless white powder
Curdlan (or beta*1,*-glucan) is a high molecular weight
polymer of glucose. Curdlan consists of β-(1,3)-linked glucose
residues and forms elastic gels upon heating in aqueous
suspension.
It is produced by Agrobacterium biobar, a non pathogenic
bacteria. The production of curdlan by Alcaligenes faecalis is
being developed to be used in gel production as well.
Applications:
1, Meat products: such as sausage, ham, meatballs, etc;
2, Aquatic processing products;
3, Cooked foods, snacks: such as hamburgers, fried chicken ,
dumplings etc;
4, Noodle foods: such as noodles, instant noodles and other
pastas;
5, Sauce ;
6, Canned processing foods;
7, Other aspects Effects: improve water retention during
frozen cake, inhibit the oil absorption of fried foods and attain
low-fat effect instead of fat.
