Curdlan

As a gelling agent, structural modifier, thickener, stabilizer, etc.,Curdlan has been widely used in food industry. It can improve the water retention, viscoelasticity, stability and thickening of the product.

Curdlan can be used in the following ways:

• Noodle food: such as soup noodles, instant noodles, etc., to increase elasticity, chewing sense, to prevent cooking, sticky, soup turbidity and so on.

• Processed aquatic products: make the food elastic, improve the feeling of eating, prevent cooking, replace fish, improve the yield.

• Meat food: such as sausage, ham meat, etc., improve water retention, robustness, improve food sense, make the latex of sausage and so on more stable.

• Cooked food, snacks: such as hamburgers, fried chicken, dumplings, shaomai, etc., improve water retention, food quality, food sense, improve all kinds of food, in addition to soy protein taste.

• Sauces and sauces: increase viscosity, prevent precipitation and improve quality.

• Canned food: anti-drip, penetration, improve quality.