Food Ingredient Curdlan of High Quality

• Customization: Available
• CAS No.: 9008-22-4
• Formula: C18h30o14X2
• Model NO.: DTC014
• EINECS: 258-443-2
• Resource: Natural
• Uses: Food Additives
• Transport Package: 25kg/Bag
• Specification: 98%
• Trademark: DITAI
• Origin: China
• HS Code: 3304990099
• Production Capacity: 500tons Per Month

Product Description

 

Curdlan Gum                        

Curdlan Gum is a linear gelatin polysaccharide derived from corn - corn starch - glucose - produced by microbial
fermentation, which is healthy, green and stable in supply. Curdlan Gum's greatest advantage is that it forms thermally
irreversible gels, making it an excellent binder and gelling agent for bionic meats, seafood, pasta products, and
reprocessed meats. In the above mentioned food applications, the thermal irreversibility of the gel is much better than
that of the gelatin.

 

ITEM	STANDARD	RESULTS
Appearance	White to nearly white free-flowing powder	Conform
Gel Strength 2% aqueous suspension ≥	600G/CM2	690G/CM2
Loss on drying  ≤ %	10	5.8
Ash ≤ %	7	5.33
PH(1% Aqueous Solution)	6.0-7.5	6.85
Nitrogen content  ≤ %	0.2%	0.154
Pb(As Pb) ≤ PPM	20	Conform
Arsenic ≤ PPM	2	Conform
Heavy Metals (PB) ≤ PPM	10	8
Particle Size 80mesh %	100% through	Conform
Particle Size 120mesh % >	98	Conform
Particle Size 200mesh % >	98	Conform
Total Plate Count < CFU/G	10000	0
Starch, Gelatin & Other	None	Not Detected
Yeast and Moulds	<500cfu/g	Conforms

 

 

As a gelling agent, structure modifier, thickener and stabilizer in food additives, Cortex Gum is widely used in the production and processing of jelly,
noodles, hamburger, ham, edible fibre film, fried food, frozen food, low-calorie food (diet food), meat products, meatball products, tofu products,
bionic vegetarian food, bakery food and so on. It can improve the water-holding property, viscoelasticity, stability and thickening property of the
products, obviously improve the processing, storage and transporting performance of the food products, and give the food products a good taste.
In the process of using, the gel can be added in the form of powder or suspension, and the concentration can be chosen from 0.4% to 6.0%.



















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