CURDLAN

Basic information

15-Apr-19

Food Material & Food Additives Division

What is Curdlan ?

① Curdlan can retain water 30-50 times of its own weight at 120-140℉.

② Curdlan forms elastic gel when heating the aqueous suspension.

③ Curdlan gel maintains its original texture even after freeze-thaw processes.

(JECFA Listed)

Curdlan is one of the polysaccharide produced through glucose fermentation by the microorganism Agrobacterium biovar 1.

Its structure is linear β1,3-Glucan and white odorless powder.

And it is extermely stable in dry state.

Nutritionally inert, water-insoluble dietary fiber. Insoluble in water, alcohol, but soluble in alkaline solutions ( > pH 12)

Unique basic properties

3

Unique Basic Properties ①

The size of the Curdlan particle

Curdlan swells rapidly when absorbs water at 125-145℃, and increases its viscosity.

～Water absorption

0.0

20.0

40.0

60.0

80.0

100.0

120.0

140.0

160.0

86 104 122 140 158 176 194

Curdlan 2%

Egg whaite 5%

Vis

cosi

ty (

mPa･s)

Temperature (℉)

4

Irreversible gel formation

Reversible gel formation

Transfer from reversible

gel to irreversible gel

Unique Basic Properties ②

～Gel Formation

Curdlan forms thermo reversible and irreversible gels

depending on the preparation methods & conditions.

Heating at around 170℉ or more, Curdlan will form a thermally irreversible gel.

２１２℉ １７６℉

Irreversible gel

5

5

Unique Basic Properties ③

～Freeze-thaw stability

Curdlan gel does not denature by freezing.

But, it will completely become another texture

6

6

Other basic properties

~Effect of Heating Temperature

The higher temperature brings Stronger gel

0

1000

2000

3000

4000

50 70 90 110 130

Heating temperature (°C)G

el

str

en

gth

(g

/cm

2)

0500

100015002000250030003500

2 3 4 5

Curdlan concentration (w/w%)

Ge

l str

en

gth

(g

/cm

2)

Effect of heating temperature on curdlan gel strength (3%, 10 min.)

Effect of curdlan concentration on gel strength (100°C, 10 min.)

7

7

Effects of Concentration on Gel Strength

0

2

4

6

8

10

90 100 110 120 130 140

2% Curdlan

4% Curdlan

6% Curdlan

Gel S

trength

(x 1

03, g/c

m2)

Heating Temperature oC (Heating time 30 min.)

Temperature and

Concentration is

Key for Gel strength

Other basic properties ~Curdlan concentration and gel strength

8

0

20

40

60

80

100

Bre

akin

g s

tra

in (

%)

60708090100

1

4

8

Heating temperature (°C)

Curdlan

concentration (%)0

1000

2000

3000

4000

5000

6000

7000

Ge

l str

en

gth

(g

/cm

2)

60708090100

1

4

8

Heating temperature (°C)

Curdlan

concentration

(%)

Effect of curdlan concentration and

heating temperature on gel strength Effect of curdlan concentration and

heating temperature on breaking strain

*Breaking strain is a measure of the elasticity of the gel. It represents the degree of gel deformation at breakage upon applying consistent pressure.

Other basic properties

～The strength and elasticity of curdlan gels

9

0

200

400

600

800

1000

1200

1400

1600

1800

0 20 40 60 80 100 120

Heating time (min.)

Ge

l str

en

gth

(g

/cm

2)

100°C

95°C

85°C

75°C

65°C

Unique Basic Properties

Heating temperature and time

Heating time has a greater influence on gel strength

at higher temperatures.

10

Major applications

Application Benefits of adding curdlan

Use level and method Direct function Advantages

Processed meat and poultry

Texture modification Water binding Emulsion stabilization Fat replacement and

mimicking

Maximum moisture retention at processing temperature

Minimized cooking and processing loss (yield increase)

Consistent firmness, juiciness, and elasticity

Heat and freeze-thaw stability

0.1 to 1% Added dry or pre-dispersed in pickling or marinade

Batter and coating systems

Texture modification Water holding and

entrapment Film formation (water

and oil barrier) Viscosity agent

Consistent tender and juicy texture of substrate

Improved batter pick-up and cooking loss

Heat and freeze-thaw stability

0.1 to 1% Added dry or pre-dispersed

Noodles and pasta

Texture modification Improved firmness and elasticity

Minimized cooking loss and softening

Improved processing and shaping qualities

0.2 to 1% Added dry or pre-dispersed/dissolved in alkali (oriental noodles)

11

Basic property and its use

Water absorption ability Curdlan absorbs 30 to 50 times more water by heating to around 140℉.

On further heating to above 160 ℉, the curdlan forms a thermally irreversible gel while retaining water.

Benefits:

increasing the yields / enhance juiciness / retaining moisture

⇒ For meat processed foods / surimi products / dumpling skins etc.

Retains moisture inside foods and increases production yields

Food applications Ham / Sausage / Hamburg / Dumpling(meet or fish)

12

Stable gel against heating / freezing-thawing

Curdlan forms an irreversible gel when heated above 80℃.

Curdlan gel has tolerances for heating and freezing

Basic property and its use

Stored at 40℃ for 30 min.

Normal chocolate

Curdlan added

Prevents disforming during cooking.

Keeps original texture

Heat stable Curdlan- chocolate

Why Ｃurdlan is used in surimi products and other applications?

13

Other suggestions

As a gelling agent - Creates structure and texture

- No allergy / No gluten

- Tasteless / Odorless

Food Applications - Vegetarian foods, Tofu products, New functional foods

Benefits - Can copy structure and texture of original material

- Can create new function tofu products (heat stable and freezable tofu, tofu noodle).

- Gives excellent heat resistance . Can create heat stable chocolate, cheese etc.

Vegetarian Prawn

Vegetarian Abalone

Vegetarian burger

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Texture variation (as the gelling agent)

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%)

Jellied

fish

(1.5%)

Vegetarian

squid

(3.7%)

Vegetarian

Crab meat

(4.2%)

Vegetarian

abalone

(8.0%)

Vegetarian

pudding

Hot

Jelly

Tofu noodle

(3.5%)

Imitation

fish ball

(5%)

Imitation

kamaboko

(7.0%)

Typical Food texture variation at different dosage levels

Curdlan forms gels of various textures, in combination with its concentration and other polysaccharides.

15 Proprietary & confidential

Characteristics of curdlan gel

Curdlan, by itself, forms hard and elastic gel gel, but it releases water over time. With a small amount of addition of starch and other polysaccharides, it is possible to suppress water separation. However, the gel strength of Curdlan decreases as these additions increase.

Water

Curdlan、（Gum arabic）

Homo mixer 3min.

（Modified starch）

Homo mixer 1min.

Degassing

filling

Heating 210℉. 2Hr.

Cooling

Prototype

Curdlan concentration Blank T-1

Gum arabic T-2

Starch

Curdlan ST 5.0 5.0 5.0

Gum Arabic 0 0.1 0

Modified starch(tapioca) 0.0 0.0 2.0

Water 95.0 94.9 93.0

Total 100.0 100.0 100.0