Low Gel Strength Curdlan ≥ 450g/cm2

Low Gel Strength Curdlan refers to a variant of curdlan characterized by a gel strength greater than or equal to 450g/cm2. Curdlan itself is a modified polysaccharide known for its exceptional gelling properties. The low gel strength variation is specifically tailored for applications where a softer and less rigid gel structure is desired.


Category E Number Gel Strength CAS No. HS Code Origin MOQ
Gelling Agent, Thickeners, Stabilizers
100 kg

Low gel strength curdlan is a specialized form of curdlan, a modified polysaccharide derived from bacterial fermentation. What sets this variant apart is its distinctive gel strength, which is measured to be greater than or equal to 450g/cm2. This makes it well-suited for applications where a milder and more pliable gel structure is preferred.

Low Gel Strength Curdlan Specification

1ColorWhite or off white
2OdorOdorless or almost odorless
4Gel Strength≥ 450 g/cm2
5Curdlan Content≥ 80 %
6pH (1 % solution)6.0 - 7.5
7Loss on Drying≤ 10.0 %
8Ash≤ 6 %
9Total Nitrogen≤ 1.5 %
10Pb≤ 0.5 mg/kg
11Total Plate Count≤ 10,000 CFU/g
12E. Coli< 3.0 MPN/g

Low Gel Strength Curdlan Advantages

  1. Easy Use:

Simplifies processes for various industries, ensuring user-friendly operations.

  1. Enhanced Product Quality:

Improves taste and thermal stability, and offers a soft and elastic mouthfeel, elevating the overall quality and sensory experience of products.

  1. Optimal Water-Holding Capacity:

Excels in enhancing water-holding capacity, crucial for moisture retention in the food industry.

  1. Simplicity in Production:

Achieves impressive results without extra additives or complex processes, streamlining production.

  1. No impact on flavor:

Enjoy the benefits without compromising the original flavor profile of your products.

  1. Cost-Efficiency:

Reduces production costs by optimizing raw material usage, providing a practical solution for manufacturers.

Low Gel Strength Curdlan Applications

This particular type of curdlan is often employed in the food industry to enhance the texture and stability of various products.

Its low gel strength makes it ideal for creating gels, creams, and fillings that require a softer touch. In comparison to other curdlan variants, the low gel strength variation offers a more delicate and smooth mouthfeel.

The versatility of low gel strength curdlan extends to its compatibility with a wide range of formulations. It allows for the creation of products with customized textures, catering to the preferences of consumers who seek a less rigid gel structure in their food items. Whether used in noodles, meat, vegan products, or other culinary applications, it is valued for its ability to contribute to a pleasant and palatable eating experience.

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