Food Grade Thickener E424 Curdlan Gum Powder CAS 54724-00-4 Food Additive Gelling Agent for Jelly & Ham

Short Description:

Curdlan Powder is a specialized, fermentation-derived biopolymer known for its distinctive heat-irreversible gelling properties. Unlike traditional hydrocolloids that may lose structure under high temperatures, Curdlan forms a firm, resilient gel when heated above 80°C, ensuring excellent structural integrity during boiling, steaming, or frying.

As a versatile functional ingredient, it is highly effective in improving water retention and enhancing the elastic “bite” of various food products. Its neutral sensory profile—being tasteless and odorless—allows it to optimize the texture of plant-based proteins, seafood analogs, and noodle formulations without affecting the original flavor. This makes Curdlan an essential tool for manufacturers seeking consistent quality and superior texture control in demanding processing environments.

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Product Detail

Product Tags

1. Product Parameter

Product Name	Curdlan Powder
Source	Microbial Fermentation (Agrobacterium biobar)
CAS Number	54724-00-4
Gelling Temp	Above 80°C (High-set gel)
Appearance	White to Off-white Powder
Solubility	Insoluble in water, forms gel upon heating

2. Curdlan Powder vs. Agar Powder

Feature	Curdlan Powder	Agar Powder
Thermal Property	Heat-Irreversible (Stays firm when heated)	Thermally Reversible (Melts when heated)
Gel Strength	High elasticity and resilient texture	Brittle and less elastic
Processing Suitability	Boiling, Frying, Steaming	Chilled or Room-temp foods
Water Retention	Exceptional (Prevents dehydration)	Moderate

3. Main Functions

1. Superior Texture Stabilization: Forms a resilient gel matrix that maintains shape under extreme heat.
2. Enhanced Elasticity: Improves the “bite” and chewy texture in various processed formulations.
3. Syneresis Control: Effectively locks in moisture to prevent water loss during storage and cooking.

4. Product Applications

1. Plant-Based Meats: Essential for providing a succulent, meat-like texture in vegan burgers and sausages.
2. Noodles & Pasta: Enhances the firmness and prevents breakage in instant noodles and frozen pasta.
3. Seafood Analogs: Used in surimi products (like imitation crab) to improve structural integrity.