Different gel strength affects the taste, elasticity and crispness of final products. The gel strength is enhanced with the increase in heating temperature. The thermal-irreversible gel is formed
when the temperature reaches 80°C. Then increase the temperature of the curdlan gel till 130°C, the gel strength will be enhanced during the heating process. In addition, it will be enhanced with
the increase in the concentration of curdlan. For high-gel strength curdlan, the gel strength is around 750g per square centimetre.
High Gel Strength Curdlan
Key Benefits of High Gel Strength Curdlan
01
Easy to operate
02
Taste, elasticity, thermal-stability, water-holding capacity improvement
03
No additional additives or process required
04
No impact on flavour
05
Cut production cost by reducing raw materials
Application of High Gel Strength Curdlan
Food Benefits
Wet/dry noodles Improve elasticity and taste, prevent stickiness
Aquatic products Substitute for fish meat and improve elasticity, taste and yield
Meat products Improve water retention, firmness and taste
Cooked food Improve water retention, taste and quality
Artificial meat Reproduce the taste of meat and improve heat/freezing resistance
Tofu improve heat/freezing resistance, taste and shaping
Jelly Improve elasticity and taste
Sauce Improve viscosity and quality, prevent sediment
Canned food Prevent permeation and improve quality
Jiangsu Yiming Biological Technology Co., Ltd., founded in August 1998, is a high-tech enterprise integrating R&D, manufacturing and sales. It boasts three modernized factories covering a total
area of 175,000 m2 in Jiangsu province. It also has an R&D base with a team of more than 30 professional researchers. The company is now a member of the China Food Additives & Ingredients
Association (CFAA) and China Biotech Fermentation Industry Association (CBFIA).
If you want to buy high quality and natural preservatives for beverages, please choose our company.