High Gel Strength Curdlan
Quantity : 5T Price : 8-200
Different gel strength affects the taste, elasticity and crispness of final products. The gel strength is enhanced with the increase in heating temperature. The thermal-irreversible gel is formed when the temperature reaches 80°C. Then increase the temperature of the curdlan gel till 130°C, the gel strength will be enhanced during the heating process. In addition, it will be enhanced with the increase in the concentration of curdlan. For high-gel strength curdlan in food, the gel strength is around 750g per square centimetre.
Key Benefits of Yiming High Gel Strength Curdlan
01
Easy to operate
02
Taste, elasticity, thermal-stability, water-holding capacity improvement
03
No additional additives or process required
04
No impact on flavour
05
Cut production cost by reducing raw materials
Application of High Gel Strength Curdlan
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Food |
Benefits |
|
Wet/dry noodles |
Improve elasticity and taste, prevent stickiness |
|
Aquatic products |
Substitute for fish meat and improve elasticity, taste and yield |
|
Meat products |
Improve water retention, firmness and taste |
|
Cooked food |
Improve water retention, taste and quality |
|
Artificial meat |
Reproduce the taste of meat and improve heat/freezing resistance |
|
Tofu |
improve heat/freezing resistance, taste and shaping |
|
Jelly |
Improve elasticity and taste |
|
Sauce |
Improve viscosity and quality, prevent sediment |
|
Canned food |
Prevent permeation and improve quality |
Contact : Dave Tong, +18 6 21 08 68 17
Good deal: buying from seller
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