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English
 |
XJM
Xiaojinmi
267
99%
WHITE POWDER
/
54724-00-4
99%
Kosher HALAL GMP ISO2000
80-200MESH
Polysaccharides
food grade
fermentation
2years
Aluminum foil bag or drum packing
yes
xi'an
10tons
1kg or as your requirement
Curdlan (Curdlan) is a new type of high molecular polymer produced by the fermentation of carbohydrate raw materials by specific microorganisms. slang for gel).
1. Solubility
It is insoluble in water and ethanol, but can be completely dissolved in alkaline aqueous solutions with pH above 12 such as sodium hydroxide, trisodium phosphate, and tricalcium phosphate. Kedaran gum is easily dispersed in cold water, and after high-speed chopping and stirring, it can form a more uniform and stable dispersion system.
2. Formative
The gels formed by keratin can be divided into low-level gels and high-level gels according to their properties. Low-level gel (thermally reversible): Heat the aqueous dispersion of the gelatin to about 55°C to 65°C and then cool it down to below about 40°C to form a thermally reversible low-level gel; this low-level gelation. When the gel is heated to about 60°C, it can return to the original water dispersion state; when the low-level gel is heated to above 80°C, a thermally irreversible high-level gel can be formed; the low-level gel is stirred and crushed After heating, the low-level gel and the high-level gel can still be formed by heating; the colloidal strength of the low-level gel is weaker than that of the high-level gel. High-level gel (thermally irreversible): When the aqueous dispersion of the gelatin is heated to above about 80 °C, a stable and elastic thermally irreversible high-level gel can be formed; once the high-level gel is crushed, it cannot be regenerated. return to its original state. In the food processing industry, the high gel properties of keratin are mainly used.
3. Thermal stability
The colloid of keratin has strong thermal stability. It is also stable under high temperature heating conditions such as cooking, frying, and microwave ovens in food processing and kitchen cooking.
4. Freezing resistance
The colloidal structure of keratin does not change due to freezing and thawing, so it can also be used in frozen foods.
5. Water separability
When keratin colloids are used directly in processed foods, water separation sometimes occurs. Water separation increases with the heating temperature, but decreases with the concentration of keratin. The phenomenon of water separation can be inhibited by adding starch (non-aging corn starch, chemical starch).
Kedaran is used as gelling agent, structural modifier, water-holding agent, thickening agent and stabilizer, and has a wide range of applications in the food industry.
1. Meat food: such as ham, sausage, meatballs, etc.; make the product elastic, delicate in taste, good in sliceability, water retention and oil retention.
2. Surimi products: such as fish balls, oden, crab sticks, etc.; make the food elastic, improve the taste, prevent overcooking, and improve the yield.
3. Rice noodle products: such as dumplings, noodles, rice noodles, instant noodles, etc.; reduce processing losses, prevent adhesion, improve yield, increase output, increase elasticity and chewiness, prevent overcooking and softening after cooking, and the noodle soup is cloudy.
4. Bionic vegetarian food: such as bionic abalone, sea cucumber, etc.; the products are highly simulated from structure to taste, cholesterol-free, low-calorie, and high-fiber.
5. Tofu products: such as Chiba tofu, etc.; increase elasticity, improve taste, and improve forming.
It is beginning to be valued and utilized in biopharmaceutical, cosmetic, petroleum industry and other industries.
Curdlan (Curdlan) is a new type of high molecular polymer produced by the fermentation of carbohydrate raw materials by specific microorganisms. slang for gel).
1. Solubility
It is insoluble in water and ethanol, but can be completely dissolved in alkaline aqueous solutions with pH above 12 such as sodium hydroxide, trisodium phosphate, and tricalcium phosphate. Kedaran gum is easily dispersed in cold water, and after high-speed chopping and stirring, it can form a more uniform and stable dispersion system.
2. Formative
The gels formed by keratin can be divided into low-level gels and high-level gels according to their properties. Low-level gel (thermally reversible): Heat the aqueous dispersion of the gelatin to about 55°C to 65°C and then cool it down to below about 40°C to form a thermally reversible low-level gel; this low-level gelation. When the gel is heated to about 60°C, it can return to the original water dispersion state; when the low-level gel is heated to above 80°C, a thermally irreversible high-level gel can be formed; the low-level gel is stirred and crushed After heating, the low-level gel and the high-level gel can still be formed by heating; the colloidal strength of the low-level gel is weaker than that of the high-level gel. High-level gel (thermally irreversible): When the aqueous dispersion of the gelatin is heated to above about 80 °C, a stable and elastic thermally irreversible high-level gel can be formed; once the high-level gel is crushed, it cannot be regenerated. return to its original state. In the food processing industry, the high gel properties of keratin are mainly used.
3. Thermal stability
The colloid of keratin has strong thermal stability. It is also stable under high temperature heating conditions such as cooking, frying, and microwave ovens in food processing and kitchen cooking.
4. Freezing resistance
The colloidal structure of keratin does not change due to freezing and thawing, so it can also be used in frozen foods.
5. Water separability
When keratin colloids are used directly in processed foods, water separation sometimes occurs. Water separation increases with the heating temperature, but decreases with the concentration of keratin. The phenomenon of water separation can be inhibited by adding starch (non-aging corn starch, chemical starch).
Kedaran is used as gelling agent, structural modifier, water-holding agent, thickening agent and stabilizer, and has a wide range of applications in the food industry.
1. Meat food: such as ham, sausage, meatballs, etc.; make the product elastic, delicate in taste, good in sliceability, water retention and oil retention.
2. Surimi products: such as fish balls, oden, crab sticks, etc.; make the food elastic, improve the taste, prevent overcooking, and improve the yield.
3. Rice noodle products: such as dumplings, noodles, rice noodles, instant noodles, etc.; reduce processing losses, prevent adhesion, improve yield, increase output, increase elasticity and chewiness, prevent overcooking and softening after cooking, and the noodle soup is cloudy.
4. Bionic vegetarian food: such as bionic abalone, sea cucumber, etc.; the products are highly simulated from structure to taste, cholesterol-free, low-calorie, and high-fiber.
5. Tofu products: such as Chiba tofu, etc.; increase elasticity, improve taste, and improve forming.
It is beginning to be valued and utilized in biopharmaceutical, cosmetic, petroleum industry and other industries.
