Curdlan Gum

Curdlan gum is a new biological polymer, because of its unique characteristic of polymer forming the gel under heating condition

Curdlan Gum

 

About Curdlan GumCurdlan gum is a new biological polymer, because of its unique characteristics of polymer forming the gel under heating conditions, so it is also called thermal gel. It often appears in the commodity name by pureglucan in European and American countries. It is a homogeneous polymer without branch, which is made up of the single D-glucose in C1 and C3 position connected by ß-1,3-glycosidic bond. In general, each curdlan molecular consists of 300-500 glucose residues with an average polymerization degree 450, molecular formula (C6H10O5)n , n>250, Curdlan gum can absorb around 100 times of water, according to the different heating extent. Therefore, the adding amount is generally 0.1%~4%, which is widely applied to many fields, such as bio-pharmaceutical, food processing, pharmaceutical intermediate, industrial improvement, aquaculture industry etc., so that curdlan gum has become an irreplaceable accessory in high-end food manufacturing and bio-pharmaceutical industries. Characteristics of Curdlan 1. Solubility Curdlan gum dose not dissolve in water, however, it can dissolve in alkaline solution(PH>12), including sodium hydroxide, trisodium phosphate, calcium phosphate etc., furthermore, it can also easily disperse in cold water and can form a more homogeneous dispersion system after a high-speed stirring treatment. 2. FormationThe aqueous dispersion solution of curdlan gum can form the gel with thermal irreversibility after heated to above 80 °C. The curdlan gel can be divided into low gel and high gel, according to its characteristics. Low gel (heat reversibility) : Heating curdlan aqueous dispersion solution to about 55°C ~65°C, and cool to about 40°C, forming low gel with heat reversibility and continuing heating to about 60°C, it can restore to its original state of water dispersion. Heated to above 80°C, the low gel will form high gel with thermal irreversibility. After mixed and crushed, it can still form the low and high gel again by heating. The gel strength of low gel is weaker than one with thermal irreversibility. Onece crushed, the high gel can not be restored to its original state. Generally, curdlan gum is used in the form of high gel in the food processing industry. 3. Gel StrengthThe gel strength of curdlan gum increases with the growth of heating temperature. Heated to 80°C or above, it will form the high gel with thermal irreversibility. Continuing heated to 130°C, the gel strength keeps rising, and its gel strength also increases with the growth of concentration. 1. Thermal stability: The curdlan gel has strong stability for heat. It also keeps the characteristic in food processing and kitchen cooking, for example, boiled, fried, microwave and other heating conditions with the high temperature.2. Freezing resistance: The gel structure of curdlan gum will not change in the freezing and thawing process, so it can also be used in frozen foods.3. Water seperation: When the curdlan gel is directly used in food processing, sometimes the phenomenon can be inhibited by adding starches (corn starch, chemical starch).Usage of Curdlan GumBecause of forming the gel under heating conditions and unique characteristic of thermal irreversibility, curdlan gum has been widely applied to the food industry. 1. Used as a food quality improver 1) Meat products: such as sausage, ham, meatballs, etc. Effect: improve water retention, solidity, reduce the damage under the hot and cold conditions, improve food sense and make emulsions of meat products more stable.  2) Aquatic processing products. Effect: make foods elastic, improve food sense, prevent being boiled and improve the yield.  3) Cooked foods, snacks: such as hamburgers, fried chicken , dumplings etc. Effect: improve water retention, food quality, food sense and improve all kinds of foods, in addition to soy protein taste etc.4) Noodle foods: such as noodles, instant noodles and other pastas. Effect: increase the elasticity, chewing sense, prevent boiled and muddy soup etc. 5) Sauce Effect: increase the viscosity, prevent the precipitation and improve the quality. 6) Canned processing foods Effect: prevent leakage, seepage, and improve the quality. 7) Other aspects Effects: improve water retention during frozen cake, inhibit the oil absorption of fried foods and attain low-fat effect instead of fat. 2. Direct usage of curdlan gel1) Artificial meat, aquatic products Effect: reproduce the taste of all kinds of food materials, enhance the heat resistance, freezing resistance and substitute protein and soy protein, etc. 2) Tofu processing, Effect:enhance the heat resistance, freezing resistance, and improve the food sense and shape. 3) Fat replacement gel, Effect: Lower the fat of cooked foods and other meat processing products. 4) other aspects: such as frozen gel food, food masks, etc. Effect: have the heat resistance and freezing resistance, improve the shape and create the fresh food sense mixed with starch. 3. Other industrial usagesCurdlan gum can be applied to bio-pharmaceutical, cosmetic, building materials and other industries.

 

Curdlan Gum