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Curdlan

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. As one of the enzyme manufacturing companies, itis now a member of the China Food Additives & Ingredients Association (CFAA) and China Biotech Fermentation Industry Association (CBFIA).

Curdlan is a kind of neutral water-insoluble microbial exopolysaccharide, which has thermal-gelation property and has numerous applications as a gelling agent in the food, construction, and pharmaceutical industries.

In 1996, U. S. Food and Drug Administration (FDA) approve and allow curdlan gumto be added directly in food as a food additive. In 2006, curdlan gelhas been approved by the Chinese administration as a new food additive.

In 2008, Yiming, as a professional curdlan gum supplier, had built its second manufacturing plant in Shuyang, Jiangsu Province, thus realizing the mass production of curdlan(over 500 tons/year). For now, curdlan in foodhas been widely applied in the food processing industry (e.g. bean products, surimi products, flour products, artificial seafood, meat products, etc.) as a gelling agent, water-holding agent, film-forming agent, thickener, binder, and stabilizer, and can improve food texture, elasticity, and water-holding property.

Key Benefits of Curdlan

Natural and safe

Wide application in food processing

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

Easy to operate

No additional additives or process required

No impact on flavour

Cut production cost by reducing raw materials

Cordlan Physical properties

Cordlan is mostly powder, insoluble in water and alcohol, soluble in alkaline solution and dimethyl sulfite.

The suspension of cordlan can form a colorless and odorless gel after heating. Its gel strength is high. Under cold or high temperature sterilization conditions, the gel performance is basically unchanged in the range of Ph2~11.

Cordlan Chemical properities

Cordlan has unique gel characteristics. Its aqueous solution can form thermoreversible gel and thermoirreversible gel according to the heating temperature. It can be used as a swelling agent or a substitute for natural vegetable gum when preparing foods that require thickening. Product.

Cordlan is degraded into oligosaccharides by enzymatic degradation or chemical methods, which increases water solubility, expands the scope of application, and improves biological activity. The degradation of Kotlan polysaccharides to curdlan veganoligomers (CRDO) leads to the destruction of tertiary structure and the decrease of molecular weight, and its water solubility is greatly enhanced.



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