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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:
Food Additives > Thickener

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.

Curdlan Basic Attributes

Molecular Weight：

180.16

Exact Mass：

504.169037

EC Number：

232-712-4

Characteristics

PSA：

110

XLogP3：

-6.08

Appearance：

Solid

Density：

1.8±0.1 g/cm3

Melting Point：

Boiling Point：

902.8±65.0 °C at 760 mmHg

Flash Point：

499.8±34.3 °C

Refractive Index：

1.673

Water Solubility：

1200000 mg/L (at 30 °C)

Storage Conditions：

2-8°C

PKA：

12.9(at 0 °C)

Safety Information

Transport codes：

NONH for all modes of transport

wgk germany：

Curdlan Use and Manufacturing

Methods of 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.

Uses

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

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