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.
E424 MEDIUM GEL STRENGTH CURDLAN GUM
| Categoria | E Número | Resistência do gel | N.º CAS | Código SH | Origem | MOQ |
|---|---|---|---|---|---|---|
|
Gelificantes, espessantes, estabilizadores |
E424 |
?550g/cm2 |
54724-00-4 |
39139090 |
China |
100 kg |
5/5
Medium Gel Strength Curdlan Specification
| 1 | Cor | Branco ou esbranquiçado | |
| 2 | Odor | Inodoro ou quase inodoro | |
| 3 | Formulário | Pó | |
| 4 | Resistência do gel | ? 550 g/cm2 | |
| 5 | Conteúdo do Curdlan | ? 80 % | |
| 6 | pH (1 solução %) | 6.0 - 7.5 | |
| 7 | Perda na secagem | ? 10.0 % | |
| 8 | Cinzas | ? 6 % | |
| 9 | Azoto total | ? 1,5 % | |
| 10 | Pb | ? 0,5 mg/kg | |
| 11 | Contagem total de placas | ? 10.000 CFU/g | |
| 12 | E. 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:
- Versatility: It can be used in a wide range of food products due to its adaptable texture.
- Estabilidade: It exhibits good stability under various processing conditions, including temperature fluctuations and pH changes.
- Texture Enhancement: It enhances the texture of food products, providing a desirable mouthfeel and improving the overall sensory experience.
- Thickening Agent: It can serve as an effective thickening agent, contributing to the viscosity and consistency of food formulations.
Medium Gel Strength Curdlan Applications
- 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.
- Grain-based Products: It is employed in various grain-based products including noodles, pasta, and rice cakes to enhance texture and provide structure.
- 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.
- Dairy Alternatives: It can also be found in dairy alternative products like plant-based yogurts and cheeses to enhance texture and stability.
- Produtos relacionados?
- Curdlan de alta resistência ao gel (?750 g/cm2)
- Curdlan de força média em gel (?550 g/cm2)
- Curdlan com baixo teor de gel (?450 g/cm2)
- Curdlan com baixo teor de azoto (?0.3 está disponível, ?0.2 está a chegar em breve)
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