Curdlan

5 important questions on Curdlan

What are the food applications of curdlan?

Used as a substitute to gelatine and agar, for example in jellies. Can also be used to make edible coatings for some products with extended shelf life.

How is curdlan produced?

By a group of bacteria isolated from soil, especially from Agrobacterium baobab and Alcaligenes faecalis var. Myxogenes.

What is the difference between curdlan and cellulose?

Curdlan has a beta-1,3 backbone, which is more flexible than the stiff beta-1,4 backbone of cellulose
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Is curdlan soluble in water?

Curdlan is not soluble in cold water. Only when heated above 54 C it swells and forms an elastic gel that is not thermo-reversible remaining a gel even above 100 C.

Are curdlan gels stable?

Yes, they are stable against freezing and thawing

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