Curdlan

<p style="line-height: normal;"><span style="text-wrap-mode: nowrap;"></span></p><p>Curdlan is a water-insoluble glucan composed of β-1,3-glucosidic bonds produced by the fermentation of sugar raw materials by a microorganism.</p><p>As a food additive, it can significantly improve the water retention and thermal stability of the product, improve the texture characteristics, enhance freeze-thaw resistance, increase product yield, and give the final product unique texture and taste.&nbsp;</p><p>It is widely used in meat products and in the food processing industry such as flour products, new soy products, frozen surimi products, etc.</p><p style="line-height: normal;"><br/></p><p><span style="text-wrap-mode: nowrap;">Benefits:</span></p><ul class=" list-paddingleft-2" style="list-style-type: circle;"><li><p style="line-height: 1.5em;"><span style="text-wrap-mode: nowrap;">Glucose and fructose up to 20% have almost no effect of final flavour</span></p></li><li><p style="line-height: 1.5em;"><span style="text-wrap-mode: nowrap;">Reasonably freeze-thaw stable</span></p></li><li><p style="line-height: 1.5em;"><span style="text-wrap-mode: nowrap;">Freeze-thaw stability can be improved by addition of modified starch</span></p></li><li><p style="line-height: 1.5em;"><span style="text-wrap-mode: nowrap;">Elasticity is intermediate between agar and gellan</span></p></li><li><p style="line-height: 1.5em;"><span style="text-wrap-mode: nowrap;">A wide pH range from 2-10</span></p></li><li><p style="line-height: 1.5em;"><span style="text-wrap-mode: nowrap;">Tasteless, odorless, colorless</span></p></li></ul><p><span style="color: rgb(119, 119, 119); font-family: Arial, Tahoma, Verdana, Helvetica, sans-serif; background-color: rgb(255, 255, 255); font-size: 16px;"><br/></span><br/></p>