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 in food, the gel strength is around 750g per square centimetre.
Key Benefits of Yiming 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 ofHigh 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.
Other supplier products
|
|
Natamycin |
What Is Natamycin? Natamycin, also known as pimaricin, is a polyene macrolide antibiotic produced by fermentation of certain type of the bacterium... |
|
|
Natural Food Enhancers In Sausages |
Preparation of Sausages
Ingredients
lean meat 70kg
fat meat 30kg
modified starch 5kg
salt 2kg
sugar 8kg
sodium nitrite 0.005kg
sodium iso-V... |
|
|
All Natural Preservatives for Cosmetics |
Bacteria, fungi and yeasts will grow in cosmetics during the period of storage without the assistance of preservatives. Much like keeping food fres... |
|
|
Natural Food Enhancers In Sausages |
Natural Food Enhancers In SausagesPreparation of Sausages
Ingredients
lean meat 70kg
fat meat 30kg
modified starch 5kg
salt 2kg
s... |
|
|
Glucose Oxidase |
Glucose oxidase (GOX) is a green enzyme obtained by fermentation and purification of the aspergillus fungal strain. As an important enzyme product ... |
All supplier products
Same products
