Low Gel Strength Curdlan
Different gel strength affects taste, elasticity and crispness of final products. The gel strength is enhanced with the increase in heating temperature. The thermal-irreversible gel is formed when the temperature reaches 80°C. Then if you continue to increase the temperature of the curdlan gum till 130°C, the gel strength will be enhanced during the heating process. In addition, the strength will also be enhanced with the increase in the concentration of curdlan. For low-gel strength curdlan, the gel strength is around 450g per square centimeter.
Application of Low Gel Strength Curdlan
Food | Benefits |
Wet/dry noodles | Improve elasticity and taste, prevent stickiness |
Aquatic products | Substitute for fish meat and improve elasticity, taste and yield |
Meat products | Improve water retention, firmness and taste |
Cooked food | Improve water retention, taste and quality |
Artificial meat | Reproduce the taste of meat and improve heat/freezing resistance |
Tofu | improve heat/freezing resistance, taste and shaping |
Jelly | Improve elasticity and taste |
Sauce | Improve viscosity and quality, prevent sediment |
Canned food | Prevent permeation and improve quality |
Vegan Abalone Substitute | Higher crispness, good elasticity, and delicious taste |
