injection grade USP curdlan
Product Description
2.Thermal reversible: the crdlan in the water dispersion is heated to about 55-65degree centigrade and then cooled to about below 40degree centigrade, can form a low temperature of reversible thermal gel. When this low temperature gel is heated again to about 60degree centigrade, it can be restored to the original dispersion state;
3.Thermal Irreversiblility: Curdlan in the water dispersion is heated to about 80degree centigrade above, form a strong irreversible high thermal gel;
4. Colloid stability: Curdlan is thermal stability of a stong performance in food processing such as high temperature stability are still strong ; Curdlan colloidal structure will not change in the processs of freeze-thaw;
5.Film -forming: a good film- forming properties, film can be directly consumed, as well as insoluble in water, biodegradable, and non -oxygen, etc; SPECIFICATION
Test Item | Specifications | Results |
Appearance | Free-flowing powder | Pass test |
Color | White to nearly white powder | Pass test |
Odor | Odorless or almost odorless | Pass test |
Gel strength | Min. 500 g/cm2 | 610 |
Loss on drying | Max.10% | 6.9 |
Ash | Max.7% | 5.3 |
pH( 1% aqueous suspension) | 6.0-7.5 | 6.99 |
Nitrogen | max. 1.8% | 1.40 |
Lead | max. 0.5mg/kg | <0.5 |
Arsenic | max. 2 mg/kg | <2 |
Particle size | (120mesh) min.98% through | 99 |
Total plate count | max. 10000/g | 4000 |
E.coil | Absence | Absence |
Conclusion:The product conforms to the specifications of JECFA (2001) required. |
Apllications | Amount | Function |
Meat
| 0.1-1 | Meat can increase water retention,seed,improved taste |
Noodles,instant Noodles | 0.1-1 | Increase the elasticity, chewing a sense, to prevent boiled, slimy,mixed soup |
BionicVegetarian | 0.1-1 | Easy to shape, the elasticity of food,fresh sense of improvment |
Fat Substitute | 2-4 | Cooked food,meat and other processed products of low fat foods |
Salad | 0.2-2 | Dressing to give products like the taste of butter,increase the viscosity of fat -free foods,and can greatly improve product quality |
Tofu products | 0.5-5 | Enhance heat resistance, freeze resistance,improved taste,imprvoed formability |
Canned food | 0.2-1 | Avoid drip and inliltration, improve quality |
Baked food | 0.1-0.5 | Baked goods with moisturizing effect of preservation and conformal |
Ice cream | 1-10 | Improve the tates, shape retention |
Convenience food in the soup bags, edible films | 1-10 | Film consumed, not easily soluble in water and is biodegradable,non-oxygen |
Product Categories : Other Food Ingredients > Gum Products