Curdlan
-
Curdlan
structure -
-
CAS No:
54724-00-4
-
Chemical Name:
Curdlan
-
Synonyms:
Curdran;β-1,3-Glucan Hydrate;Biopoly P;drago-beta-glucan;Biopoly P 103;Curdlan NS;;75789-03-6;144855-60-7
- Categories:
-
CAS No:
Description
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
Curdlan is a linear beta-1,3-glucan, a high-molecular-weight polymer of glucose. Curdlan consists of β-(1,3)-linked glucose residues and forms elastic gels upon heating in aqueous suspension. It is produced by non-pathogenic bacteria such as Agrobacterium biobar. The production of curdlan by Alcaligenes faecalis is being developed to be used in gel production as well.
Characteristics
110
-6.08
Solid
1.8±0.1 g/cm3
83
902.8±65.0 °C at 760 mmHg
499.8±34.3 °C
1.673
1200000 mg/L (at 30 °C)
2-8°C
12.9(at 0 °C)
Curdlan Use and Manufacturing
Produced by the non-pathogenic and non-virulent strains of Gram-negative Agrobacterium (Agrobacterium), Alacligenesfacalis var. The accumulated coagulated polysaccharide is dissolved with alkali, after separating the bacteria, it is obtained by neutralizing, concentrating, separating out, washing, drying and crushing with acid. As a commodity, there are CD-1 type (with 15% guar gum), CD-3 type (with 15% locust bean gum), and CD-7 type (with 4% guar gum, sucrose fatty acid Ester 14%, gluten 14%) and many other models.
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.
Recommended Suppliers of Curdlan
-
![China]()
CN
YRS
Business licensedTrader Supplier of Dicobalt Octacarbonyl,(E,E)-Farnesol,(4S,5R)-4-Methyl-5-phenyloxazolidin-2-one,Geranyl linalool,farnesyl acetone -
![China]()
CN
YRS
Business licensedTrader Supplier of Food Additives -
![China]()
CN
YRS
Business licensedTrader Supplier of PVC resin,pvc paste resin,melamine -
![Hongkong, China]()
HK
YRS
Business licensedTrader Supplier of Transglutaminase,Curdlan,AA/AMPS,Aluminum Chlorohydrate,polylysine,Sodium Monofluorophosphate,Potassium Bromide,Sodium BromideInquiryUnit Price: nullnull /null nullCAS No.: 54724-00-4Grade: Food GradeContent: 99% -
![China]()
CN
YRS
Business licensed Verified SupplierTrader Supplier of Polyacrylamide(PAM),Sodium Metabisulfite,magnesium chloride,Ferric Chloride,melamine powder,Sodium hexametaphosphate,Trichloroisocyanuric Acid(TCCA),sodium gluconate,polyaluminium chlorideInquiryUnit Price: nullnull /null nullCAS No.: 54724-00-4Grade: Food GradeContent: 99%
Learn More Other Chemicals
-
Starch, oxidized
65996-62-5
-
Arabic gum
9000-01-5
-
Casein
9000-71-9
-
Starch, polymer with 2-(chloromethyl)oxirane Formula
58944-89-1
-
SODIUMSTARCHPHOSPHATE Formula
53241-15-9
-
CARBOXYMETHYLCELLULOSE CALCIUM Formula
9050-04-8
-
Starch, polymer with 2-(chloromethyl)oxirane and 2-methyloxirane Structure
59419-60-2
-
Tapioca Alpha Structure
11120-02-8
-
What is Tamarind gum
39386-78-2
-
What is beta-Cyclodextrin hydrate
68168-23-0