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.