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


Easy to operate


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


No additional additives or process required


No impact on flavour


Cut production cost by reducing raw materials

Application of High Gel Strength Curdlan



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


improve heat/freezing resistance, taste and shaping


Improve elasticity and taste


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.


至: Jiangsu Yiming Biological Technology Co.,Ltd.
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