What is Curdlan

Curdlan is Polysaccharide fermented by Microorganism Agrobacterium biovar sp 1.

Curdlan is linear β1.3-Glucan and forms elastic gels upon heating in aqueous suspension.

Basic Properties

Solubility

1. Insoluble in water and alcohol

(>30X water-holding capacity, water suspension)

2. Soluble under alkali conditions (pH>10)

Gel Formation-

Forms both thermo reversible and irreversible gelsdepending on the preparation methods & conditions.

Nutritionally inert, water-insoluble dietary fiber.

White to nearly white free flowing, tasteless, odorless powder

Curdlan Gel Formation Diagram

Swelling behavior of Curdlan

Curdlan absorbs water and swollen and increases viscosity.

Curdlan absorbs 10 times of water at room temperature, and the absorption become maximumat 50 – 60 degrees.

Effect of Heating Temperature

Curdlan Applications to Food