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Curdlan Gum
1550 INR/Gram
Product Details:
- Loss on drying % 10%
- Viscosity 300~500 mPa.s (1% solution)
- Ash % 0.3
- Density 0.7 Gram per cubic centimeter(g/cm3)
- EINECS No 232-728-3
- Molecular Formula (C6H10O5)n
- Mesh 100 mesh
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Curdlan Gum Price And Quantity
- 500 Gram
- 1550 INR/Gram
- 10 mg/kg
- Store in cool, dry place away from sunlight
- 25 kg fiber drum or kraft paper bags
- Conforms to food safety standards
- 800-1100 g/cm2
- 6.0 - 7.5
- Gelling agent, thickener, stabilizer
- 2 mg/kg
- Insoluble in cold water
Curdlan Gum Product Specifications
- -1,3-glucan
- >= 80%
- 10%
- Food Grade
- White to off-white powder
- 300~500 mPa.s (1% solution)
- 0.3
- 54724-00-4
- 0.7 Gram per cubic centimeter(g/cm3)
- 232-728-3
- Thickener, Gelling Agent
- 100 mesh
- (C6H10O5)n
- 10%
- 99% through 100 mesh
- 24 months
- 10 mg/kg
- Store in cool, dry place away from sunlight
- 25 kg fiber drum or kraft paper bags
- Conforms to food safety standards
- 800-1100 g/cm2
- 6.0 - 7.5
- Gelling agent, thickener, stabilizer
- 2 mg/kg
- Insoluble in cold water
Curdlan Gum Trade Information
- Yes
Product Description
Curdlan Gum is a high molecularweight polysaccharide obtained from pure-culture fermentation from anon-pathogenic and non-toxicogenic strain of alcaligenes faecalis. Curdlan gumcan form different types of gels under different conditions: When the aqueoussuspension of curdlan gum is heated to more than 85degree celsius and then cooled, high solid gel namely thermal irreversiblegel, can be generated. The gel will not liquefy even if it is heated to 120 degree celsius; After heating to 55 degree celsius and cooling, a low solid gel, namelythermally reversible gel, is formed. Generally, the high solid form of the gelis mainly popular use Curdlan improves the water retention, elasticity andfreeze-thaw stability of the food. Its functional uses as a Firming agent,Gelling agent, Stabilizer, Thickener. The gel of curdlan gum has strongstability to high temperature. It is stable in food processing like cooking,frying, microwave and other high temperature conditions. The water holding capacityof curdlan gum in food will help to bind more water molecules in variousapplications like meat products, fish products, jellies, tofu, bakery, frozenfoods, salad dressing and also in biopharmaceutical, petroleum industry,Household products, Agriculture pesticide, Personal Care: Toothpaste andCosmetics application.
Key Characteristics and Quality Assurance
Curdlan Gum features excellent purity (80%) and conforms rigorously to food safety standards regarding heavy metals, arsenic, and microbial content. Its physical properties, like a fine powder passing 100 mesh and a stable pH (6.07.5), ensure consistent performance in diverse applications. The products loss on drying and ash content are carefully controlled for optimal quality.
Functional Uses in Food and Industry
As a reliable gelling agent, thickener, and stabilizer, Curdlan Gum improves the texture and stability of food products such as plant-based meats, noodles, desserts, and dairy alternatives. Its strong gel structureactivated by heatmakes it valuable for food innovation and also for industrial processes where robust gels are required.
Safe Handling and Storage Guidance
To maximize shelf life and maintain its functional properties, Curdlan Gum should be kept in tightly sealed containers, placed in a cool, dry area away from direct sunlight. The recommended packaging25 kg fiber drums or kraft paper bagsensures both safety and convenience during transportation and storage.
FAQs of Curdlan Gum:
Q: How is Curdlan Gum typically used in food formulations?
A: Curdlan Gum is incorporated as a gelling agent, thickener, and stabilizer in food products. It forms firm, stable gels when heated, making it suitable for applications such as vegetarian meats, jellies, noodles, and dairy analogs. Its functionality is triggered by heat, requiring dissolution in hot water for optimal performance.Q: What are the benefits of using Curdlan Gum in manufacturing?
A: Curdlan Gum provides robust gelling and thickening properties, improves texture, and adds stability to finished products. It meets strict food grade quality and safety standards, allowing manufacturers to create innovative textures in plant-based or processed foods while maintaining product integrity.Q: When should Curdlan Gum be added during the manufacturing process?
A: For best results, Curdlan Gum should be dispersed in water and then subjected to heat (typically above 80C) to activate its gelling properties. Adding it during the appropriate heating stage ensures a uniform, stable gel or thickened solution, depending on the desired end use.Q: Where should Curdlan Gum be stored to ensure maximum shelf life?
A: The ideal storage condition for Curdlan Gum is a cool, dry place away from sunlight. This prevents moisture absorption and degradation, preserving its functional properties and extending shelf life to up to 24 months if the packaging remains sealed.Q: What is the process for dissolving and activating Curdlan Gum?
A: Curdlan Gum is insoluble in cold water. It should be gradually dispersed into water while stirring, then heated above 80C to fully dissolve and develop its characteristic gel structure. This thermal activation is essential for achieving the desired functional effect in recipes or formulations.Q: What safety and purity standards does Curdlan Gum meet?
A: Curdlan Gum conforms to international food safety regulations, with heavy metal content (as Pb) not exceeding 10 mg/kg and arsenic no higher than 2 mg/kg. Its microbial quality is monitored to align with food-grade requirements, and its purity reaches a minimum of 80%.Tell us about your requirement
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