Curdlan is an exopolysaccharide fabricated via fermentation of Alcaligenes faecalis in the presence of carbon, nitrogen, and trace element sources. On the molecular level, curdlan has a linear structure composed entirely of β-(1,3)-linked glucose residues. Curdlan, upon heating, can form a thermo-irreversible gel (also calledheat-set/high-set gel).

Product Features:

l Thermal irreversible gel

l stable against high temperature

l Improves yield

l Freeze-thaw stability

Product Application

Curdlan is widely used in the food industry as a gelling agent, water-holding agent, thickener, stabilizer, and film former to improve the taste, viscoelasticity, and water retention of food products. Curdlan is mainly used in such products as prepared meat, stewed meat, ham, sausage, flour products, aquatic processing products, bean products, vegetarian meat, bionic meat products, dairy products, tapioca pearls, and yogu