CURDLAN Chemische Eigenschaften,Einsatz,Produktion Methoden
Chemische Eigenschaften
insoluble in cold water, soluble in alkaline solutions. 2% Aqueous suspension becomes clear at ~54°C and forms low set, thermo-reversible and high set, thermo-irreversible gels at 60oC and 80oC, respectively. Neutralization of alkaline solutions and diva
Verwenden
Curdlan is a polymer produced by fermentation from the bacteria
alcaligenes faecalis var. myxogenes. it forms a gel when heated in
water, initially required to be dispersed and suspended in water since
it is insoluble until heated. above 80°c a high-set gel that is irrevers-
ible and stable to freezing is formed. a low-set gel is obtained by
heating to 55–60°c and then cooling below 40°c; this gel is ther-
moreversible. it is capable of gelling over ph range of 2–10. the heat
gelling properties allow improved water retention in sausage and
ham, improved consistency in oriental-style noodles, and provide
viscosity and texture.
Allgemeine Beschreibung
Curdlan is an insoluble natural polymer with linear structure mainly produced by
Alcaligenes faecalis. It is a dietary fiber with gelatin properties.
CURDLAN Upstream-Materialien And Downstream Produkte
Upstream-Materialien
Downstream Produkte
