CURDLAN manufacturers and suppliers in india

CURDLAN

Properties

storage temp.: 2-8°C

solubility: Aqueous Base (Slightly), DMSO (Slightly)

form: Solid

color: White to Pale Beige

Odor: at 100.00?%. odorless

Safety Information

WGK Germany: 3

Use

Curdlan is a polymer produced by fermentation from the bacteria alcaligenes faecalis var. myxogenes. it forms a gel when heated in water, initially required to be dispersed and suspended in water since it is insoluble until heated. above 80°c a high-set gel that is irrevers- ible and stable to freezing is formed. a low-set gel is obtained by heating to 55–60°c and then cooling below 40°c; this gel is ther- moreversible. it is capable of gelling over ph range of 2–10. the heat gelling properties allow improved water retention in sausage and ham, improved consistency in oriental-style noodles, and provide viscosity and texture.