BioHydro Curdlan gum is produced by microbial fermentation of sacchariferous raw materials, which was discovered by Dr. Tokuya Harada of Osaka, Japan, in 1964 and began to be produced in 1989 β- A new polymer composed of 1,3-glucoside bonds.

BioHydro Curdlan gum has the unique property of forming thermal irreversible gel under heating conditions, also known as thermal gel and coagulated polysaccharide. European and American countries often appear under the trade name pureglucan.

● Thermal irreversibility: the colloidal strength of the curan gum increases with the increase of heating temperature. When heated to above 80 ℃, a high position gel with thermal irreversibility is formed, and the gel will not be destroyed when heated at 130 ℃ for a long time.

● Gel: according to the concentration, heating temperature and time, the strength of gel will change accordingly. Generally speaking, the higher the heating temperature, the higher the gel strength

● Heat resistance and freezing resistance: after repeated heating, freezing and thawing, its strength is basically kept unchanged.

● Acid and alkaline resistance: gel can be formed within the pH range of 2~10.

● Health care properties:Because enzymes in human digestive fluids cannot break down Curdlan gum, it can be used to make diet foods and special foods for diabetics.

BioHydro curdlan gum, as a stabilizer, coagulant, thickener, water holding agent, adhesive, film forming agent, etc., can be used in,● Dairy

● Meat

● Flour food

● Baked food

● Diet food

● Collagen casing

20kg/carton or bag lined with a polyethylene bag, shrink wrapped on pallets or xanthan gum in bulk. Customer’s request is also available.