Curdlan is a polysaccharide produced through glucose fermentation by the microorganism Agrobacterium biovar 1.
Curdlan is a linear β1,3-Glucan that forms elastic gels upon heating in aqueous suspension.
- Solubility
- Insoluble in water or alcohol
(>30X water capacity, water suspension) - Soluble under alkaline conditions (pH>11)
- Insoluble in water or alcohol
- Gel Formation
Forms both thermo-reversible and irreversible gels depending on preparation method & condition. - Water-insoluble dietary fiber.
- White to nearly white, free-flowing, tasteless, odorless powder
Comparisons with Other Gelling Agents
| Water solubility | Steps and conditions required for gelation | Gel reversibility | ||||
|---|---|---|---|---|---|---|
| Heating only | Heating+cooling | Ion addition | pH | |||
| Curdlan | insoluble | ○ | ○ | ○ (Ca++ or Mg++) | 2-10 | irreversible & reversible |
| ι-Carrageenan | soluble | ○ | 5-8 | reversible | ||
| κ-Carrageenan | soluble | ○ | >3.2 | reversible | ||
| Agar-agar | soluble | ○ | 5-8 | reversible | ||
| High methoxy pectin | soluble* | ○1) | 2.7-3.2 | reversible | ||
| Low methoxy pectin | soluble* | ○ (Ca++) | 3.2-6.8 | reversible | ||
| Sodium alginate | soluble* | ○ (Ca++) | >4.3 | reversible | ||
| Gellan gum | soluble | ○2) | 3.5-8 | reversible | ||
| Gelatin | soluble | ○ | 5-8 | reversible | ||
| Egg white | soluble* | ○ | 6-8 | irreversible | ||
| Lactalbumin | soluble* | ○ | 7-8 | irreversible | ||
| Isolated soy protein | soluble* | ○ | 6-8 | irreversible | ||
| Konjac flour | soluble* | ○ (Ca++) | 10-13 | irreversible | ||
*：Cold water soluble
1) Sugar required
2) Additional ions(Na+, K+, Ca++ or Mg++) required
Swelling and Gelling
Curdlan absorbs 10 times of water at room temperature, and the absorption becomes maximum at 55～65℃(131～149℉)
Effects of Heating
Effects of Concentration on Gel Strength
Effect of pH on Gel Formation
How to make Curdlan solution
Curdlan is insoluble in water using general dissolution methods such as charging in water and stirring (Please imagine tumbleweeds).
To make stable curdlan suspensions/solutions, we use mixers or alkaline solutions, which loosen the Curdlan tumbleweeds.
Curdlan High-Set Gel
- When heated to more than 80℃(176℉), Curdlan in aqueous suspension forms a high-set gel.
- High-set gel is heat irreversible and very stable against vigorous heating. (Microwave, Oven, Pan)
- It does not melt when reheated.
- Gel structure is strong and elastic.
- Relatively stable after the freeze-thaw cycle.
Freeze-Thaw Stability of Curdlan Gel
Texture Variation
Typical food texture variation at different dosage levels
| Curdlan dosage levels | 0.5% | 1.0% | 3.0% | 5.0% | 7.0% |
|---|---|---|---|---|---|
| Typical food texture | Soft and smooth jelly like texture | Elastic and firm noodle like texture | High gel strength and elastic texture | ||
| Applications | Tofu product (0.8%) | Jelly fish (1.5%) | Vegetarian squid (3.7%) | Vegetarian crab meat (4.2%) | Vegetarian abalone (7.0%) |
| Vegetarian pudding | Hot Jelly | Tofu noodles (3.5%) | Imitation fish balls (5%) | Imitation fish cakes (7.0%) | |
Application of Curdlan
Curdlan can create the structure and imitate the texture of seafoods.
Plant-Based Tuna Poke Bowl
Plant-Based Sushi
Plant-Based Surimi
Plant-Based Shrimp
Curdlan Oil Gel
【Features】
- Looks like animal fat
- Has an oily mouthfeel and flavor
- Can be used for plant-based food and processed meat products
- Contains no materials of animal origin
- Very durable against freezing and heating
Curdlan Oil Gel is very durable against freezing (-40℃ / -40℉) and heating even at high temperatures (200℃ / 392℉)
Food Safety and Regulatory Status
- FAO / WHO Joint Expert Committee “Food Additives”
- Acceptable Daily Intake (ADI): “not specified”
- USA (FDA) approved as a food additive in 1996
- Japan as a food additive.
- Taiwan as a food additive.
- Korea as a food additive.
- Thailand as a food additive.
- China as a food additive.
- Approved for food use in other major markets.
*Please check the regulations of each country before considering actual use.
