Curdlan

Curdlan is a white powder polysaccharide made from alcaligenes faecalis with the carbon source, the nitrogen source and microelements through fermentation, alcoholic extraction, filter press, drying and smashing. The molecular structure of Curdlan is linear glucan composed of D-glucose via β-1, 3 glucosidic bonds. Curdlan can form thermal irreversible gel, so it is also called thermal gel and condensed polysaccharide. Curdlan can form low-intensity thermal reversible gel after reaching 55℃ by heating, and can form thermal irreversible gel after reaching 80-145℃ by heating; the jelly strength of Curdlan is affected by the concentration, heating temperature and heating time; with good freeze-thaw stability, the elasticity of Curdlan gel is still good after thawing. BLG has set the world largest Curdlan production base where advanced automatic processing technology and strict quality management system are adopted to build a rich solution system to meet different demands of customers. Applications: Meat products (sausages (high-temperature sausages, low-temperature sausages, roast sausages), braised beef), surimi products (fish balls, snack fish), vegetarian food (vegetarian abalones, vegetarian tripe), tofu products (tofu, Chiba toufu), rice and noodle products (fresh noodles, dumpling/wonton wrappers, microwave noodles), etc.