Food Grade - Curdlan
General Description
Curdlan is a high molecular weight polysaccharide consisting of β-1,3-linked glucose units, produced by pure-culture fermentation from a non-pathogenic and non-toxicogenic strain of Agrobacterium biovar 1 (identified as Alcaligenes faecalis var. myxogenes at the time of discovery) or Agrobacterium radiobacter. Curdlan consists of β-(1,3)-linked glucose residues and has the unusual property of forming an elastic gel upon heating its aqueous suspension.
CAS No.: 54724-00-4
E No.: E 424
Function
Gelling Agent, Viscosifier.
Grades and Specifications
| Item | KGF30 |
| Appearance | White powder. |
| Odor | Odorless |
| pH | 6.0 – 7.5 |
| Assay, % | Min. 80.0 |
| Gel strength g/cm2 | Min. 450 |
| Moisture, % | Max. 10.0 |
| Sulfated ash % | Max. 6.0 |
| Total nitrogen % | Max.1.5 |
| Microbiological criteria CFU/g | Max.10,000 |
| Lead, mg/kg | Max. 0.5 |
| Escherichia Coli MPN/g | Max.3.0 |
Applications
|
Application |
Functions |
|
Honey, Jam, mayonnaise, |
Generate thin-layered gel, easy handling and convenient. Act as a prebiotic, stabilizer and water-holding, viscosifying and texturing agent. |
|
pizza sauce, tomato |
|
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ketchup. |
|
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Strained vegetables. |
|
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Milk and dairy products. |
|
|
Seasoned minced meat and fish. |
|
|
Noodles. |
|
|
Retorting (freeze-drying) |
|
|
process of Tofu. |
|
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Non-fat whipped cream, low-fat sausage, and low-fat hamburger. |
Milk fat substitute. Used as a food factor to develop the new products. |
* The above information is for reference only, the prospective user is responsible for determining whether the products are appropriate for your use, and for ensuring that your usage and workplace practice are in compliance with applicable laws and regulations.