High Gel Strength Curdlan

Different gel strength affects the taste, elasticity and crispness of final products. The gel strength is enhanced with the increase in heating temperature. The thermal-irreversible gel is formed when the temperature reaches 80®C. Then increase the temperature of the curdlan gel till 130®C, the gel strength will be enhanced during the heating process. In addition, it will be enhanced with the increase in the concentration of curdlan. For high-gel strength curdlan, the gel strength is around 750g per square centimetre.

High Gel Strength Curdlan
Key Benefits of High Gel Strength Curdlan
01

Easy to operate
02

Taste, elasticity, thermal-stability, water-holding capacity improvement
03

No additional additives or process required
04

No impact on flavour
05

Cut production cost by reducing raw materials
Application of High Gel Strength Curdlan

Food Benefits
Wet/dry noodles Improve elasticity and taste, prevent stickiness
Aquatic products Substitute for fish meat and improve elasticity, taste and yield
Meat products Improve water retention, firmness and taste
Cooked food Improve water retention, taste and quality
Artificial meat Reproduce the taste of meat and improve heat/freezing resistance
Tofu improve heat/freezing resistance, taste and shaping
Jelly Improve elasticity and taste
Sauce Improve viscosity and quality, prevent sediment
Canned food Prevent permeation and improve quality

Jiangsu Yiming Biological Technology Co., Ltd., founded in August 1998, is a high-tech enterprise integrating R&D, manufacturing and sales. It boasts three modernized factories covering a total area of 175,000 m2 in Jiangsu province. It also has an R&D base with a team of more than 30 professional researchers. The company is now a member of the China Food Additives & Ingredients Association (CFAA) and China Biotech Fermentation Industry Association (CBFIA).

If you want to buy high quality and natural preservatives for beverages, please choose our company.