Food Grade Curdlan Gum Curd LAN CAS 54724-00-4

Details:

English name Curdlan
CAS No. 54724-00-4
Molecular weight 504.437
Density 1.8±0.1 g/cm3
Boiling point 902.8±65.0 °C at 760 mmHg
Molecular formula (C6H10O5)n
Flash point 499.8±34.3 °C

Curdlan, also known as thermal gel, coagulated polysaccharide, is a water-insoluble glucan composed of β-1,3-glycosidic bonds, which is produced by microorganisms. A general term for polysaccharides that can form both hard and elastic thermally irreversible gels and thermally reversible gels. China approved Kedaran as a food additive in May 2006, which can be used in raw dry noodle products, raw wet noodle products, noodle products, tofu products, cooked meat products, Western-style ham, and meat sausages.

Features

Curdlan is used as gelling agent, structure modifier, thickening agent, stabilizer, etc. in jelly, noodles, hamburger, ham, edible fiber film, fried food, frozen food, low-calorie food (diet food) etc. in production.
As a food additive, keratin can improve the water holding capacity, viscoelasticity, stability and thickening effect of products.
The gelatin can be added either in powder form or in suspension form, and the concentration can be arbitrarily selected between 0.4% and 6.0%.

[Storage] Stored in a clean, cool and dry area; keep away from strong, direct light.

[Shelf Life] 2 years when properly stored.

[Packing]

Inner double plastic bags--25kg/Fiber drum (35*35*53cm, GW: 28kg, NW: 25kg, 0.06CBM);

Inner double plastic bags--5kg/Aluminum foil bag (GW: 6.5kg, NW: 5kg);

Inner double plastic bags--1kg/Aluminum foil bag (GW: 1.5kg, NW: 1kg).

[Delivery] 5 working days after payment.