Product introduction　Curdlan Compound CD-ES

Easy-to-use granular form improves elasticity / dispersibility / texture

What is Curdlan Compound CD-ES: It is an epoch-making preparation which made it possible to easily disperse in water by unique granulation technology.

Noodles (Chinese noodles, udon)
Provides elasticity, prevents noodle elongation
Fish pastes
Cost reduction by imparting elasticity or substituting surimi(fish paste)
deli meat (hamburger)
Elasticity, yield improvement
sauce, dressing
Dispersion of ingredients (sesame, onion etc.) with low viscosity, improvement of homogeneous filling workability
Jelly · Pudding
Gel base material
Other
Substitution for food allergy(eg. egg white) and increasing food heat resistance
Reproduction of texture of boiled squid style food

Dispersibility comparison(appearance of 1% solution stirred and left to stand for 10 minutes): Easy-to-disperse curdlan with granulation technology

Prescription

Raw material name	untreated	CD-ES
Medium strength flour(protein 9%)	100.0	100.0
Salt	4.0	4.0
Meyor NT75	3.0	3.0
Curdlan Compound CD-ES	–	1.0
water	36.0	36.0
total	143.0	144.0
Moisture content(%)	43.0	44.0

sensory evaluation: Evaluation on hardness and elasticity (Koshi) by 7 points evaluation method N = 5(in case of non-treated, 4)

すり身の代替として利用し、硬さと弾力の低下を抑制

Test area		Profile
①	Control	Moderately hard and elastic texture
②	Fish paste(surimi) reduced by 15 %	Soft and brittle texture. easy to tear.
③	Fish paste (surimi) reduced by 15% (Curdlan Compound CD-ES)	· Elastic texture as in Control, flexible and hard to split.