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curdlan Gum

Curdlan gum is a new polymer produced by the microbial fermentation of sugar raw materials. It has the unique property of forming a gel under heating conditions and is also called a thermal gel. In 1996, the FDA approved the application of curdlan gum as a food raw material in the food industry.

Characteristics

Gel-Forming

Curdlan can form strong, heat-stable gels, especially when combined with water. The gel strength increases with temperature.

Heat Stability

Unlike some gelling agents, curdlan gels remain stable even at high temperatures, which is valuable in food processing.

Water Solubility

It is soluble in hot water and forms gels upon cooling.

Viscosity

It contributes to the viscosity of food products, improving texture and consistency.

Applications

Food Industry

Gelling Agent: Used in processed foods like imitation crab meat (surimi) for a firm, elastic texture.

Gel Desserts: Forms stable, elastic gels in jelly and pudding products.

Noodles & Pasta: Enhances texture, making noodles firmer and improving bite, used in instant noodles.

Meat Analogues: Provides meat-like texture in vegetarian/vegan products, binding ingredients together.

Pharmaceuticals

Controlled-Release Drug Delivery: Forms gel matrices for slow, sustained drug release.

Encapsulation: Protects sensitive ingredients (vitamins, probiotics) from degradation.

Tablet Formulation: Used as a binder or disintegrant in tablets.

Cosmetics & Personal Care

Thickening & Stabilizing: Improves texture in lotions, creams, shampoos, and gels.

Emulsion Stabilizer: Prevents separation in moisturizers, sunscreens.

Anti-Aging: Used in high-end skincare to create smooth, flexible films.

Biotechnology & Environmental

Biodegradable Materials: Used to create eco-friendly biodegradable films and coatings.

Dietary Fiber Supplement: Aids in digestive health and may reduce cholesterol.

Microbial Growth Media: Used as a carbon source in microbial culturing.

Agriculture

Soil Conditioning: Improves soil structure, water retention, and nutrient absorption.

Food Packaging

Edible Coatings: Extends shelf life of fresh produce and reduces the need for plastic packaging.

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