Curdlan

How to Improve Your Food Quality with Curdlan?

⏩ Curdlan is a natural, gluten-free & versatile polysaccharide produced by microorganism fermentation that uses as a gelling agent. This unique ingredient is commonly used as a food additive to improve texture, chewiness, elasticity, baking resistance and juiciness of the product.

Here are a few ways Curdlan can improve your food quality:

• Improved Texture: Curdlan can be used to create a smooth and creamy texture in soups, sauces, and gravies. It also provides a firmer texture in baked goods and meat products.
• Enhanced Stability: Curdlan can help stabilize emulsions and prevent syneresis, which is the separation of liquid from a gel or a paste. This improves the shelf life of food products and maintains their texture and flavor over time.
• Gluten-Free Alternative: Curdlan is a great alternative for people who are allergic to gluten or follow a gluten-free diet. It provides the same texture and stability benefits as gluten.
• More Info: Form low strength thermal reversible gel from 55 - 80℃ . Increase the temmperature between 80 - 145℃ to form thermal irreversible gel. It can also reduce high temperature damage.
• Suitable to use in below application:
  • Meat Surimi Products
  • Steamboat Products
  • Tofu
  • Retort Products
  • Noodles

Overall, Curdlan is a versatile and beneficial ingredient that can significantly improve the quality of your food products. Incorporating Curdlan into your innovative food is a great way to elevate your food.