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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 geltill 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 YimingBiological 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.



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