| Certification: | ISO |
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| Assay Method: | HPLC, UV |
| Application Form: | Powder |
| Application: | Food, Health Care Products |
| State: | Powder |
| Product Name: | Curdlan |
| Samples: |
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| Customization: |
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Name
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Curdlan gum |
Molecular formula
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C6h10o5)N |
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CAS
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54724-00-4 |
Usage
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Food/coametics/industry |
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Application
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Food thickener |
Code
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E424 |
| CURDLAN Basic information | |
| Product Name: | CURDLAN |
| CAS: | 54724-00-4 |
| EINECS: | 232-712-4 |
| Application:Can be used in many food, like the noodles and meat products etc. | |
| storage temp. | 2-8°C |
| Color | White to nearly white powder |
| Odor | Odorless or almost odorless |
| GeI strength | Min.450 g/cm2 |
| Loss on drying | Max.10% |
| Ash | min.7% |
| pH( 1% aqueous suspension) | 6.0-7.5 |
| Nitrogen | max.1.8% |
| Lead | max. O.5mg/kg |
| Arsenic | max.2 mg/kg |
| Particle size | (80mesh) min.92% through |
| Total plate count | max.10000/g |
| E. coil | absence |
| Purity | 97%-100% |
1,Solubility
Curdlan gum does not dissolve in water, however , but can dissolve in alkaline solution (PH>12),including sodium hydroxide , trisodium phosphate , calcium phosphate etc., furthermore , it can also easily disperse in cold water and form a more homogeneous dispersion systerm after a high-speed stirring treatment .
2, Fomation
Heated to 80ºC or above , it will form the high gel with thermal irreversibility .The gel strength of curdlan gum increases with the growth of heating temperature. Continuing heating to 130ºC , the gel strength keeps rising and increases with the growth of concentration . The gel strength of low gel is weaker than the one with thermal irreversibility .Once crushed, the high gel can not be restored to its original state. Generally, curdlan gum is used in the form of high gel in the food processing industry .
3, Features of Curdlan Gel
1. Thermal Stability: The curdlan gel has strong thermal stability. It keeps this property in food processing and kitchen cooking, for example, in boiled, fried, microwave and other heating conditions.
2. Freeze-Resistance: The gel structure of curdlan gum does not change in frozen and thawed processing, so it also can be used in frozen foods.
3. Hydro-Dissection: When directly used in food processing, the curdlan gel will occur the water separation. And Hydro-dissection increases with the climb of temperature, decreases with the density of curdan increase. Moreover, the phenomenon can be inhibited by adding starches (corn starch, chemical starch).
Use as a food quality improver 1. Noodles. Such as soup noodles, instant noodles and other pasta, increase elasticity, chewing feeling, prevent boiling, sticky, turbid soup, etc. The standard usage amount is 0.1~1% to the usage amount of wheat flour. 2. Aquatic products processed. Make food more elastic, improve food texture, prevent boiling, replace fish meat, and increase finished product rate. Standard usage amount is 0.1~Chemicalbook1%. 3. Meat food. Such as sausages, ham meat, etc., improve water retention, firmness, improve food texture, and make sausages and other latex more stable. The standard usage amount is 0.1~1. 4. Cooked food, snacks. Such as hamburgers, fried chicken, dumplings, and siu mai. Improve water retention, food quality, taste, improve various foods, and remove soy protein flavor. Standard usage 0.2~2
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Package
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1kg/bag ,25kg/bag;25kg/drum; customize as customer's equirements.
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Transit
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Fedex, TNT,DHL,EMS,and so on.
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Shipping port
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Shanghai/Tianjin/Dalian/Beijing/Xi'an
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Lead Time
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1-2 working days upon received the payment
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For mass orders, it will be delivered by air or sea. Depending on your location, please allow 1-5 business days for your order to arrive. For small order, please expect 3-7 days by UPS DHL EMS. For mass order, please allow 5-8 days by Air, 15-30 days by Sea. |
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Hefei JOYE Import & Export CO.,LTD is a import and export trade company established in 2011.Approved by the Chinese government set up trade enterprises.The Customs Registration code of the company is 3401961603.
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