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.
在线联系供应商
Other supplier products
Transglutaminase Meat Glue | Meat Preservatives List Transglutaminase meat glueenzyme is an enzyme that is very popular in modern cooks. It is mainly used for two purposes- on... | |
Colloid | In the food processing industry, the colloid is the one that thickens food, provides adhesion and gel-forming ability, and helps to obtain the desi... | |
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... | |
ε-Polylysine | Jiangsu YimingBiological Technology Co., Ltd., founded in August 1998, is a high-tech enterprise integrating R&D, manufacturing and sales. It b... | |
Natural Food Preservatives | Each year, about 10%–20% of agricultural and sideline products, aquatic products, fruits and vegetables rot around the world, causing huge ec... |
Same products
Micronized Polyethylene Wax for Pigment Dispersant | 卖方: Syntop chemical Co.,Ltd. | Polypropylene wax is a chemical produced by pyrolysis, cut by heating and crushed by hot air It i... | |
古巴液氮供应罐KGSQ低温杜瓦瓶 | 卖方: Henan Tianzhidao Biological Technology Co., Ltd. | 在生命科学研究中,液氮是较为常用的冷冻介质,储存它的容器则成了重要实验工具。实验进行中,为了样本的低温储存环境稳定,需要定期补液以保证充足供应,因为液氮易挥发,液氮量随时间推推移而减少。因此,为... | |
Specification: 0.08mm-4mm | 卖方: Changzhou Yuzisenhan Electronic Co., Ltd | Changzhou Yuzisenhan Electronic Co., Ltd. has convenient transportation in Wujin District, Changz... | |
多哥细胞冷冻容器KGSQ液氮野外罐 | 卖方: 河南天之道生物科技有限公司 | 液氮罐的使用,覆盖科研、畜牧、美食、美容、冷冻配件等行业,但主要还是用于生物样本保存。 保存生物样本可细分为两大类,动物精液和实验细胞。两种用法适用容器不同,各有特色。冻精保存,要配圆提桶使用... | |
White Fiberglass Surface, Packaging Type: Roll at | 卖方: Jiangsu Zeyusen Carbon Fiber Technology Co., Ltd. | Fiberglass surface mat is mainly used in the surface layer of fiberglass merchandise, it has th... |