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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