Factory Supply Food Additive Food Thickener CAS 54724-00-4

• Customization: Available
• Certification: RoHS, BRC, ISO, FDA, HACCP
• Assay Method: HPLC-MS
• Model NO.: HB-Curdlan
• Application Form: Powder
• Application: Food, Health Care Products, Medicine
• State: Powder
• Extract Source: Curdlan
• Grade: Food Grade
• Color: White
• Sample: Available
• MOQ: 1kg
• Transport Package: Carton
• Specification: 10: 1.20: 1.50: 1
• Trademark: HAIBO
• Origin: China
• HS Code: 0000
• Production Capacity: 9999kg/Month

Product Description

Product name:Curdlan

What is Curdlan?
    Curdlan, also known as hot gel and coagulated polysaccharide, is a water-insoluble glucan produced by microorganisms and composed of β-1,3- glycosidic bonds. It is a kind of polysaccharide that can form both hard and elastic thermal irreversible gel and thermal reversible gel after heating its suspension.

Functions of Curdlan:
1. Stabilizer
Because curdlan can still maintain excellent shape and properties at high temperature, it can improve the thermal stability and achieve the application effect with a small amount of use. After adding pasta including raw and dry flour products, wet flour products, instant noodle products, etc., the products have good texture and appearance, toughness and softness are improved, and they have a good taste. When the flour food is heated and boiled, it can increase its elasticity and chewiness, and prevent it from being boiled, burnt and mixed with soup.

2. Coagulant
Take advantage of that gelling property and thermal irreversibility of curdlan gum, in the production and proces of tofu products, proper use can enhance the heat resistance and freezing resistance, improve the taste and improve the formability, and heat the mixture containing curdlan gum with different components in a container to make various gel products with beautiful appearance.

3. Thickening agent
The fluid containing hot gel of curdlan gum is pseudoplastic, so it can be used as a thickener in liquid foods such as salad sound, giving products a creamy taste, increasing the viscosity of fat-free foods and greatly improving the quality of products. According to the gel characteristics of curdlan gum, it can be added to meat products, such as cooked meat products, western-style ham and meat sausage. If it is used in proper amount according to production needs, it can improve water retention, firmness and taste.

Item	Test Standard		Testing Result
Assay	10:1,20:1,50:1		Complies
Apperence	White Powder		Complies
Particle Size	100% pass 80 mesh		Complies
Oder	Characteristic		Complies
Taste	Characteristic		Complies
Loss on Drying	≤5.0%		2.20%
Residue on Ignition	≤0.1%		0.05%
Residual	≤0.1%		Complies
Residual Ethanol	≤0.5%		Complies
Heave Mentals	≤10ppm		Complies
Na	≤0.1%		<0.1%
Pb	≤3 ppm		Complies
Total Plate	<1000CFU/g		Complies
Yeast & Mold	<100 CFU /g		Complies
E. Coli	Negative		Complies
Salmonella	Negative		Complies