High Gel Strength Curdlan ≥ 750g/cm2
High Gel Strength Curdlan is characterized by its gel strength, which is not less than 750g/cm2.
It is a type of polysaccharide derived from microbial fermentation, particularly from the bacterium Agrobacterium sp. It is characterized by its ability to form strong and irreversible gels when subjected to heat, leading to a hard and brittle texture.
This unique property makes it valuable in various food applications where a firm and crunchy texture is desired, such as in meat and seafood products, snack foods, baked goods, and coatings for fried foods.
Additionally, High Gel Strength Curdlan offers benefits such as water retention, thermal stability, and shelf-life extension, contributing to the overall quality and sensory experience of food products.
E424 HIGH GEL STRENGTH CURDLAN GUM
| Category | E Number | Gel Strength | CAS No. | HS Code | Origin | MOQ |
|---|---|---|---|---|---|---|
|
Gelling Agent, Thickeners, Stabilizers |
E424 |
≥750g/cm2 |
54724-00-4 |
39139090 |
China |
100 kg |
High Gel Strength Curdlan Specification
| 1 | Color | White or off white | |
| 2 | Odor | Odorless or almost odorless | |
| 3 | Form | Powder | |
| 4 | Gel Strength | ≥ 750 g/cm2 | |
| 5 | Curdlan Content | ≥ 80 % | |
| 6 | pH (1 % solution) | 6.0 - 7.5 | |
| 7 | Loss on Drying | ≤ 10.0 % | |
| 8 | Ash | ≤ 6 % | |
| 9 | Total Nitrogen | ≤ 1.5 % | |
| 10 | Pb | ≤ 0.5 mg/kg | |
| 11 | Total Plate Count | ≤ 10,000 CFU/g | |
| 12 | E. Coli | < 3.0 MPN/g | |
High Gel Strength Curdlan Advantages
High Gel Strength Curdlan, characterized by its hard and brittle texture and irreversible gelation upon heating, offers several advantages and finds various applications:
Advantages:
- Firm Texture: Its hard and brittle texture provides products with a firm and crunchy mouthfeel, which can be desirable in certain food applications.
- Thermal Stability: The irreversible gelation upon heating ensures that the gel structure remains stable, even under high-temperature processing conditions.
- Water Retention: High Gel Strength Curdlan has the ability to retain water, contributing to moisture retention and improving the juiciness of food products.
- Shelf-Life Extension: Its heat stability and water retention properties help in extending the shelf-life of products by preventing moisture loss and maintaining texture over time.
High Gel Strength Curdlan Applications
- Meat and Seafood Products: High Gel Strength Curdlan is commonly used in meat and seafood products such as imitation crab sticks, vegetarian abalone, fish cakes, and surimi to provide a firm texture and enhance binding properties.
- Snack Foods: It is utilized in snack foods like extruded snacks, chips, and crackers to impart a crispy and crunchy texture.
- Baked Goods: High Gel Strength Curdlan can be added to baked goods such as cookies, biscuits, and bread crumbs to improve texture, increase crispiness, and extend shelf-life.
- Coatings and Batters: It is used in coatings and batters for fried foods like chicken nuggets, tempura, and fried seafood to enhance crispiness and reduce oil absorption.
- Dairy and Dessert Products: High Gel Strength Curdlan finds application in dairy desserts like custards and puddings to provide firmness and stability during processing and storage.
Overall, High Gel Strength Curdlan offers unique textural properties and functional benefits, making it suitable for a wide range of food applications where a firm and crunchy texture is desired.
- Related Products
- High Gel Strength Curdlan (≥750 g/cm2)
- Medium Gel Strength Curdlan (≥550 g/cm2)
- Low Gel Strength Curdlan (≥450 g/cm2)
- Low Nitrogen Curdlan (≤0.3 is available, ≤0.2 is coming soon)
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