| ≥1 piece |
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SYNONYMS |
Beta-1,3-glucan |
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DEFINITION |
Curdlan is a high molecular weight polymer of glucose, b -1,3-glucan, produced by pure culture fermentation from a non-pathogenic and non-toxicogenic strain of bacterium Agrobacterium biobar 1 (identified as Alcaligenes faecalis var. myxogenes at the time of discovery) or Agrobacterium radiobactor. Curdlan consists of b -(1,3)-linked glucose residues and has the unusual property of forming an elastic gel upon heating its aqueous suspension. |
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C.A.S. number |
54724-00-4 |
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Chemical formula |
(C6H10O5)n |
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Structural formula |
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Assay |
Not less than 80% (calculated as anhydrous glucose) |
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DESCRIPTION |
Odourless or almost odourless, white to nearly white powder |
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FUNCTIONAL USES |
Firming agent, gelling agent, stabilizer, thickener |
Gel strength: The gel strength of curdlan increases with the heating temperature increasing. Heat curdlan to 80℃and above ,it forms high thermal gel with irreversibility, continue heating to 130℃, the gel strength keeps rising. Gel strength increases with the rise of curdlan density.
⑴ Thermal stability: Curdlan gel has strong thermal stability. It also keep this property in food processing and high-temperature cooking in kitchen, for example, deep-fried, microwave and other heating conditions.
⑵ Freeze-resistance: The construction of curdlan does not change in frozen and thawed process, so it can be used in frozen food also.
⑶ Hydro-dissection: occurs when curdlan gel is directly used in processed foods . Hydro-dissection increases with the climb of temperature, while decreases when curdlan’s density increases. It can be inhibited by adding available starch (corn starch, chemical starch without ageing).