additive curdlan-gum

الوصف

Curdlan (polysaccharide gel) is generated by microbial fermentation of a polysaccharide. The substance can be heated for its solidification property. The properties of Curdlan Solubility : Curdlan can be dissolved in alkaline solution, but does not dissolve in water. Curdlan is insoluble in water, but it is easily dispersed in cold water, and can be handled through the high-speed mixing to form a more homogeneous dispersion. Curdlan can be completely dissolved in Sodium Hydroxide, Trisodium phosphate, Calcium phosphate and other alkaline aqueous solutions (pH>*2). Gelatinization: the dispersed solution of curdlan can be formed to gel with thermal irreversibility after heated above *0 ℃. The colloidal gel formed from Curdlan can be divided into low and high according to its nature｡Low gel (heat reversibility) : Heat curdlan aqueous dispersion to about *5 ℃ ~ *5 ℃ and cool to about *0 ℃, then it comes to form low heat reversible gel. Continue heating to about *0 ℃, it can be restored to their original state of the water dispersions. Heated to above *0 ℃ , the low-gel will form high thermal irreversible gel. After been mixed and crushed, the crushed-low-gel still be able to form low gel and high gel again by heating. The gelatinize strength of low-gel is higher than the high one with the same density of curdlan. High gel (thermal irreversibility): Heat curdlan aqueous dispersion to above *0℃, then it comes to form strong thermal irreversibility of the high gel. Once crushed, the high-gel cannot be restored to its original state. In general conditions, y, Curdlan is used in the form of high gel in the food processing industry. Gel strength: The gel strength of curdlan increases with the heating temperature increasing. Heat curdlan to *0℃and above , it forms high thermal gel with irreversibility, continue heating to **0℃, the gel strength keeps rising. Gel strength increases with the rise of curdlan density.