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Curdlan is a thermo-gellable linear polysaccharide composed of β-(1,3)-linked glucose residues produced by microbial fermentation. It forms stable gels that withstand both heating and freezing, making it ideal for improving food texture.

Curdlan is a thermo-gellable linear polysaccharide used to enhance the texture and quality of food. Composed of β-(1,3)-linked glucose residues and produced by microbial fermentation, Curdlan forms stable gels upon heating, with properties that resist degradation from freezing and thawing. It is used in various food products such as processed meats, noodles, tofu, and imitation seafood, improving yield and preventing drip loss.

Features
Thermoreversible: Curdlan forms stable gels when heated and retains these properties through repeated freezing and thawing.
Improved Water Retention: It effectively absorbs water, increasing product yield and preventing drip loss.
Texture Enhancement: Its gelling ability provides elasticity and enhances the texture of processed foods.
Wide Range of Applications: Suitable for processed meats, sausages, noodles, dumpling skins, imitation seafood, and more.
Special Certifications: Non-GMO, gluten-free, kosher, and halal certified, making it suitable for a variety of dietary restrictions.

Specifications
Chemical Structure: β-(1,3)-linked glucose residues
Form: Gelation occurs upon heating in water dispersion
Certifications: Non-GMO, gluten-free, kosher, and halal
Applications: Can be used in processed meats, sausages, surimi products, dumpling skins, noodles, imitation seafood, tofu, and more

Applications
Curdlan is widely used in the food industry, especially for the following purposes:
Processed Meat Products: Improves texture and enhances water retention.
Noodles and Dumpling Skins: Provides a chewy and elastic texture, improving mouthfeel.
Imitation Seafood and Tofu: Adds elasticity and heat resistance, stabilizing product quality.

Curdlan serves as a stable gelling agent for a wide range of processed foods, maintaining its properties even under heat and freezing conditions.