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Curdlan![]()
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Product description
Curdlan (Curdlan) is a new type of microbial exopolysaccharide, which is also called thermal gel because of its unique property of forming gel under heating.The ministry of health has promulgated and implemented the national standard for food additive kederan glue in June 2012. It is now widely used in meat products, fish surimi products, rice noodle products, bionic food and other food industries. The chemical structure analysis of Curdlan shows that it is a branching homogeneous polysaccharide polymer formed by single d-glucose at C1 and C3 positions linked by beta1, 3-glucoside bonds, belonging to a relatively special family of beta1, 3-glucan.Generally, each Curdlan molecule is composed of 300 500 glucose residues, with an average polymerization degree of 450, a relative molecular weight of about 74,000, and a molecular formula of (C 6 H 10O 5) n, n > 250.The ministry of health has promulgated and implemented the national standard for food additive kederan gum in June 2012, standard number: gb28304-2012. The product quality
Basic properties Physical properties Odorless, odorless, free flowing powder;Linear molecular structure of dextran;Water insoluble dietary fiber;After dispersing in cold water by high-speed beating, can form a more viscous solution. solubility It is not soluble in water or ethanol, but can be completely dissolved in alkaline aqueous solutions with pH12 or above such as sodium hydroxide, trisodium phosphate, trisodium phosphate, etc. Gel formation conditions and properties Thermogelling - high temperature gel Temperature: above 80℃. Features: irreversible heat, can not be reheated and dissolved. Structure: firm and elastic, unable to recover after crushing. Thermal stability: has a strong thermal stability, 120 ℃ is still stable. Freeze-thaw: after freezing thawing cycle, the strength is still stable. Thermogelling - low temperature gel Temperature: 55℃ ~ 65℃, then cool to 40℃ or below. Structure: weaker than high temperature gel. Features: with thermal reversibility, it can be reduced to aqueous solution when heated at low temperature. Conversion: heating to 80℃ or above will turn it into a hot gel. Thermogelling - neutralizing gel Condition: add acid to neutralize the alkali solution of the powder, and neutralize the gel. Features: thermal and pH reversible gels. Conversion: when heated to more than 80℃, it turns into an irreversible high-temperature gel. Gel strength: between low temperature gel and high temperature gel. |
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