Curdlan is a high molecular weight linear polymer made up of β-(1->3)-linked glucose residues, which is produced as a water-insoluble polysaccharide by the soil bacterium, Alcaligenes faecalis. It is a type of polysaccharide that can form both hard and elastic, thermally irreversible gels and thermally reversible gels, and is commonly used as a food additive for its gelling and thickening properties. Its applications extend to the production of biomedical materials, drug delivery systems, cosmetics, paints, and other industrial products.
CAS number: 54724-00-4
Synonym: β-1,3-Glucan hydrate
Molecular formula: (-C6H10O5-)n
Appearance: White or Off-white powder
Assay (as glucose): 80% min.
Gel. strength: 450 g/cm2 min.
pH (1% solution): 6.0~7.5
Loss on drying: 10% max.
Ash: 6% max.
Total Nitrogen: 1.5% max.
Pb: 0.5 ppm max.
Total Plate Count (cfu/g): 10,000 max.
Coliforms (cfu/g): 10 max.
Curdlan is a versatile ingredient that can enhance the quality of different food products including meat, processed foods, snacks, noodles, sauces, and canned foods. It improves water retention, solidity, stability, texture, and flavor while also addressing specific issues relevant to each food category.