¿Qué es Curdlan? Aplicaciones, dosis, alternativas y especificaciones

Curdlan es un new highmolecularweight polymer produced by microbiano fermentation of sugar materias primas. It es un waterinsoluble glucan with extensive application value in the global industria alimentaria, pharmaceutical, and biomaterial fields. It is the third fermented food polysaccharide aprobado por the FDA after xanthan gum and gellan gum. Its molecular formula is generally expressed as (C6H10O5)n, with n approximately 400–500, CAS number is 54724–00–4, EINECS number is 232–712–4, CNS number is 20.042, and INS number is 424. Curdlan was discovered in 1966 by Professor Harada‘s team at Osaka University, Japan, during research on Acetobacter. The team isolated a bacterium named Alcaligenes faecalis var. myxogenes (10C3) from saceite and found that this bacterium could produce a new type of polysaccharide during culture. This polysaccharide suspension could form a Curdlelike solid upon heating, and was therefore named “Curdlan”. In terms of chemical structure, Curdlan es un linear, unbranched glucan composed of approximately 400 to 500 Dglucose residues connected by β-1,3-glycosidic bonds. This unique linear β-1,3-glucan structure endows Curdlan con una special function not found in other food gums. Curdlan appears as a white to offpolvo blanco, odorless and tasteless, con buen flowability and excellent stability in the dry state. It is insoluble en agua, ethanol, y otros orgánico solvents, but is easily dispersible in cold water to form a homogeneous suspension. It is completely soluble en alkaline aqueous solucións with pH above 12. When a 1% aqueous suspension is heated from 54°C to 78°C and then cooled to below 40°C, a thermoreversible lowset gel forms. When the suspension is heated to above 80°C, a firm, thermally irreversible highset gel forms, which does not dissolve even when reheated to 130°C. Compared with other food gums, Curdlan mantiene its stable gel structure and good elastic texture under hightemperature processing and cooking conditions above 80°C. Its gel strength aumenta con altoer heating temperatures and longer heating times. Curdlan is stable to light, heat, and air, is not digested or absorbed by the human body, produces no calories, and contiene approximately 98% dietary fiber.

Curdlan is known as a nextgeneration thermally irreversible food gum, an innovador functional ingredient in the modern industria alimentaria and healthy food fields. Its most outstanding core advantages lie in its unique thermoreversible/thermally irreversible dual gelling properties, and its excellent heat resistance, freezethaw stability, and formulation synergy. Unique Thermoreversible/Thermally Irreversible Dual Gelling Properties: The most distinguishing feature of Curdlan is that its gelling properties can be flexibly switched by precisely controlling the heating temperature. When the aqueous suspension is heated to 55–65°C and then cooled to below 40°C, a thermoreversible lowset gel forms. When heated to above 80°C, a firm, thermally irreversible highset gel forms, which does not dissolve even when reheated to 130°C. Excelente AltoTemperature and FreezeThaw Estabilidad: Curdlan gel has exceptional thermal stability, mantienening its structure and elastic texture under hightemperature conditions como cooking, frying, and microwaving. It withstands temperatures up to 130°C without melting. The gel structure does not change during freezethaw cycles.

Excelente Water Retention and Food Texture Improvement: Curdlan es una excellent waterretention agent, estabilizante, and gelforming agent. It significantly mejora waterholding capacity and firmness in meat products, adds elasticity and chewiness to noodle products, and previene thickening and turbidity in broths.