Prix FOB
Obtenir le dernier prix35 ~ 40 / Kilogram ( Negotiable )
|1 Kilogram Minimum Order
Pays:
China
N ° de modèle:
-
Prix FOB:
35 ~ 40 / Kilogram ( Negotiable ) Obtenir le dernier prix
Localité:
China
Prix de commande minimale:
35 per Kilogram
Commande minimale:
1 Kilogram
Packaging Detail:
20kg/Drum or 10KG/aluminized bag or CTN
Heure de livraison:
Within seven working days after receipt of payment
Capacité de Fournir:
3 Ton per Month
Payment Type:
Western Union, L/C, T/T
Groupe de produits :
Personne àcontacter Aisha
Gaoxin District, Weifang, Shandong
About Curdlan
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Curdlan gum is a new biological polymer, produced by microbial
fermentation of polysaccharide .Has the unique
characteristic of polymer forming a gel under heating
conditions, it is also
called thermal gel . It often appears as pureglucan in EU &
American countries .
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Each curdlan molecular
consists of ******0 glucose residues with an average
polymerization degree **0,molecular formula
(C6H*0O5),n>**0.
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According to the regulations
of national standard (GB*********2),curdlan can be used as
stabilizer, thickener and texture improver in the minced fillet ,
meat products , vegetarian food , and bakery , jelly etc..
Curdlan can improve the stability in the process of storage and
transportation, meanwhile , it can remain the excellent taste for
various food , therefore , curdlan enjoys a widespread
application prospect in the field of food industry
.
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Has the unique characteristic
of forming the gel and with thermal irreversibility , curdlan can
be widely used in food & irreplaceable fields
.
haracteristic of
Curdlan
1,Solubility
Curdlan gum does not dissolve
in water, but can dissolve in alkaline solution
(PH>*2),including sodium hydroxide, trisodium phosphate ,
calcium phosphate etc., furthermore , it can also easily disperse
in cold water and form a more homogeneous dispersion systerm
after a high-speed stirring treatment .
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2, Fomation
Heated to
*0℃ or
above , it will form the high gel with thermal irreversibility
.The gel strength of curdlan gum increases with the growth of
heating temperature. Continuing heating to **0℃ ,
the gel strength keeps rising and increases with the growth of
concentration . The gel strength of low gel is weaker than the
one with thermal irreversibility .Once 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
.
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3, Features of Curdlan
Gel
1. Thermal Stability: The
curdlan gel has strong thermal stability. It keeps this property
in food processing and kitchen cooking, for example, in boiled,
fried, microwave and other heating conditions.
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2. Freeze-Resistance:
The gel structure of curdlan gum does not change in frozen and
thawed processing, so it also can be used in frozen
foods.
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3. Hydro-Dissection: When
directly used in food processing, the curdlan gel will occur the
water separation. And Hydro-dissection increases with the climb
of temperature, decreases with the density of curdan increase.
Moreover, the phenomenon can be inhibited by adding starches
(corn starch, chemical starch)
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| Pays: | China |
| N ° de modèle: | - |
| Prix FOB: | 35 ~ 40 / Kilogram ( Negotiable ) Obtenir le dernier prix |
| Localité: | China |
| Prix de commande minimale: | 35 per Kilogram |
| Commande minimale: | 1 Kilogram |
| Packaging Detail: | 20kg/Drum or 10KG/aluminized bag or CTN |
| Heure de livraison: | Within seven working days after receipt of payment |
| Capacité de Fournir: | 3 Ton per Month |
| Payment Type: | Western Union, L/C, T/T |
| Groupe de produits : | Food ingredient |
