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Low Gel Strength Curdlan

Different gel strength affects 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 if you continue to increase the temperature of the curdlan gum till 130°C, the gel strength will be enhanced during the heating process. In addition, the strength will also be enhanced with the increase in the concentration of curdlan. For low-gel strength curdlan, the gel strength is around 450g per square centimeter.

  • Low Gel Strength Curdlan
  • Low Gel Strength Curdlan
  • Low Gel Strength Curdlan
  • Low Gel Strength Curdlan

Key Benefits of Low 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 Low 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


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