Food Applications of Curdlan

Abstract

Curdlan is a polysaccharide produced by bacteria and a homopolymer of glucose with β-1,3-glucosidic linkage. Its unique characteristic is its ability to form a firm, resilient and thermo-irreversible gel when heated in an aqueous suspension higher than 80⁰C. Also, the curdlan gel does not melt even when it is heated to above 100⁰C, for example, during processes such as thermal sterilization. Moreover, curdlan gel, which is different from the gels made from other gelling agents, such as carrageenan, agar-agar and konjac, is stable against freezing and thawing.

Some examples of food applications for curdlan were shown as follows:

1. Food additive uses: to improve, modify and stabilize the physical properties of the products.

Texture modifier in noodles and fish paste products such as kamaboko; Water-holding agent in meat products such as sausages, hams and hamburgers, etc.

2. Food ingredient uses: to develop the new products.

Noodle-shaped tofu; Tofu for retorting, freezing or freeze-drying; Frozen noodle-shaped konjac-like gel food; Low-fat sausage (coarse-cut), substituting curdlan gel containing vegetable oil for pork fat; Non-fat whipped cream (analogue), as a milk fat substitute, etc.