Product introductionCurdlan Compounds
It gels by heating alone, and it corresponds to a wide range of pH
Curdlan series list is here ▶
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What is Curdlan ?
- Curdlan is fermented polysaccharides made from glucose. It has a property of solidifying when heated, excellent stability, and unchangeable by freezing and thawing in structure.
Main effects
Noodles (Chinese noodles, udon)
Provide elasticity / elasticity, suppress boiling elongation
Processed meat products
Giving elasticity, improving yield
Breaking prevention
Fishery paste products
Cost reduction by imparting elasticity, substitution of surimi
processed meat (hamburger steak)
Giving elasticity, improving yield
dumplings and dim sum
Improvement of water retention of ingredients, improvement of texture, and softness
Cream croquette
Crack prevention
steamed dumplings
Blister bulging prevention
Sauce dressing
Prevention of sauce dripping, gloss improvement, prevention of scorching,Prevention of precipitation of ingredients, sediment retardation effect
Canned bottled products
Prevention of dripping of fishery canned, improvement of yield
Other
Suppression of boiled rice cake
Improve the texture of frozen / refrigerated sponge cake,
Suppress oil absorption of fried food
Function of Curdlan
Gel function
Gel strength of curdlan increases with heating temperature, time and concentration. Gels with different properties are made depending on the way of heating.
- Effect of heating time on gel strength (2% gel)
- Effects of heating temperature on gel strength
(3% for 10 min)
- ▶heat irreversible gel (high set gel) Gel is dispersed in water and heated to 80 ℃or higher, and it becomes an irreversible gel (high set gel) and insoluble even after reheating.
- Effects of curdlan concentration on gel strength
(w/w%)
- ▶thermoreversible gel (low set gel) Gel is dispersed in water and heated to 60℃, and it becomes a thermoreversible gel (low set gel).
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Gel
The curdlan gel has high freezing tolerance, and even if it is repeatedly frozen and thawed, the physical properties hardly change.
- Effect of freezing and thawing on gel strength
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Acid and alkali resistance
Gels are formed in a wide pH range of pH 2 to
10, and even when the pH changes,
there is almost no change in gel strength.
- Effect of pH on gel strength
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Heat resistance (retort tolerance)
- Curdlan gel has high heat resistance and it will not break even if it is retorted.
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Viscosity
- By crushing curdlan gel into a paste, fat-like viscous substances with less spinnability is made.
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Oil soluble substance inclusion
(emulsion gel formation)
- Emulsions of fats and oils are gelated and incorporated into the gel.
Source: Mitsubishi Corporation Life Sciences Limited Curdlan brochure
Curdlan series list is here ▶
