Supply Curdlan raw Materials Powder Curdlan

CAS:54724-00-4

MF:/

MW:/

EINECS:232-712-4

Specification​: 99% min Curdlan Powder

Sample:Curdlan Powder

Packaging:1kg/bag, 25kg/drum

Brand: raw Materials

Appearance:white

Storage: Cool Dry Place

Shelf Life: 2 Years

Test Method: HPLC

Curdlan Powder Usage and Synthesis.

Used as food quality improver

1. Noodle food. Such as soup noodles, instant noodles and other pasta, to increase the elasticity, chewiness, to prevent cooking, sticky, soup turbidity. Standard use, the use of wheat flour 0.1 ~ 1%.

2. Aquatic products. Make the food elastic, improve the sense of eating, prevent cooking, replace the fish, improve the yield. Standard use 0.1~1%.

3. Meat food. Such as sausage, ham, etc., to improve water retention, firmness, improve the sense of eating, sausage and other latex more stability. Standard use 0.1~1.

4. Cooked food, snacks. Such as hamburgers, fried chicken, dumplings, siu mai. Improve water retention, food quality, taste, improve all kinds of food, in addition to soy protein flavour.

Uses of Curdlan.

Condensed polysaccharide has many unique physiological functions. It can improve the body's immunity and also has anti-tumour activity. Its anti-tumour effect is not to kill the tumour cells directly, but to act as a regulator of the biological immune response by inducing macrophages to produce tumour necrosis factor and increasing the number and phagocytic ability of macrophages, among other ways. In addition, gel polysaccharides with β-glucosidic bonds also have good health effects, are not absorbed in the digestive tract, have no nutritional value, do not lead to weight gain after consumption, and can be used as dietary fibre.

Pharmacological action of Curdlan.

Product Method of Bulk Curdlan Powder.

Produced from non-pathogenic and non-toxic strains of Gram-negative soil rods of the genus Agrobacterium (Agrobacterium) alkali-producing bacilli (Alacligenesfacalisvar. myrzogenes) or soil actinomycetes (Agrobacleriumradibactor) by a pure culture fermentation method, the congealed polysaccharides accumulated in the medium are It is produced by dissolving polysaccharide accumulated in the culture medium with alkali, separating out the bacterium, neutralising it with acid, concentrating it, precipitating it, washing it, drying it and crushing it. As a commercial product, there are various models such as CD-1 type (with guar gum 15%), CD-3 type (with locust bean gum 15%), CD-7 type (with guar gum 4%, sucrose fatty acid ester 14%, gluten 14%).