Medium Gel Strength Curdlan ≥ 550g/cm2

Medium Gel Strength Curdlan refers to a variant of curdlan characterized by a gel strength greater than or equal to 550g/cm2. Curdlan itself is a modified polysaccharide known for its exceptional gelling properties. Its gel has a moderate softness and hardness.


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

Medium Gel Strength Curdlan Specification

1ColorWhite or off white
2OdorOdorless or almost odorless
4Gel Strength≥ 550 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

Medium Gel Strength Curdlan Advantages

Medium Gel Strength Curdlan possesses a balanced texture, neither too firm nor too soft. Its advantages and applications include:

  1. Versatility: It can be used in a wide range of food products due to its adaptable texture.
  2. Stability: It exhibits good stability under various processing conditions, including temperature fluctuations and pH changes.
  3. Texture Enhancement: It enhances the texture of food products, providing a desirable mouthfeel and improving the overall sensory experience.
  4. Thickening Agent: It can serve as an effective thickening agent, contributing to the viscosity and consistency of food formulations.

Medium Gel Strength Curdlan Applications

  1. Meat Products: It is primarily used in meat products such as sausages, deli meats, and canned meats to improve texture, moisture retention, and overall quality.
  2. Grain-based Products: It is employed in various grain-based products including noodles, pasta, and rice cakes to enhance texture and provide structure.
  3. Plant-based Products: It is utilized in a variety of plant-based alternatives such as plant-based meats, plant-based eggs, and plant-based seafood to improve texture, binding properties, and sensory characteristics.
  4. Dairy Alternatives: It can also be found in dairy alternative products like plant-based yogurts and cheeses to enhance texture and stability.

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