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Curdlan
Curdlan is a microbial polysaccharide that forms firm, elastic gels upon heating, used for texture improvement in surimi, noodles and meat products. It provides heat-stable gelation and water retention under cooking conditions. Supply is coordinated through our global sourcing network with U.S. warehousing arrangements.
Availability, specifications and delivery options are confirmed upon inquiry.
Documentation
COA, SDS and specification sheets can be coordinated based on product and supply source. Document availability is confirmed upon inquiry.
Specifications & Packaging
Available upon request.
Overview
Curdlan is a microbial polysaccharide that forms firm, elastic gels upon heating, used for texture improvement in surimi, noodles and meat products. It provides heat-stable gelation and water retention under cooking conditions. Supply is coordinated through our global sourcing network with U.S. warehousing arrangements.
Key Functions
- Heat-induced firm gel formation
- Water retention during cooking
- Texture improvement in protein systems
Typical Applications
- Surimi and fish paste
- Noodles
- Processed meat
- Tofu products
- Vegetarian foods
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