Curdlan (β‑1,3‑glucan)
Thickeners
54724-00-4
(C₆H₁₀O₅)ₙ
$20.52 ~ $30.78
Food
Free sample from 100g(NF)
One unit of:20kg/barrel
One unit of:20kg/barrel
20kg/barrel
Product Info
What is Curdlan (β‑1,3‑glucan)?
Curdlan is a neutral polysaccharide produced by bacterial fermentation, widely used in the food industry as a heat-stable gelling agent, thickener, and texture modifier to improve the consistency and water retention of products.
How is Curdlan (β‑1,3‑glucan) made?
| Step No. | Production Stage | Key Action | Control Point & Note |
|---|---|---|---|
| 1 | Seed Culture | Cultivate a pure strain of Agrobacterium sp. in a small seed fermenter to generate a robust inoculum for the main production batch. | Control Point: Strain purity, temperature (28-30°C), pH (6.5-7.5), and aeration. Note: A healthy, high-density seed culture is critical for minimizing lag time and ensuring efficient main fermentation. |
| 2 | Production Fermentation | Transfer the seed culture to a large-scale fermenter. The bacteria consume nutrients to produce and excrete curdlan into the medium. | Control Point: Temperature (28-30°C), pH (6.0-7.0), and high dissolved oxygen. Note: The process is famously triggered by nitrogen limitation, which signals the bacteria to shift from cell growth to polysaccharide synthesis. The broth becomes extremely viscous. |
| 3 | Cell Inactivation | Heat the entire fermentation broth to a specific temperature to stop all metabolic activity and inactivate the bacterial cells and enzymes. | Control Point: Temperature and holding time (e.g., 80-95°C for 10-20 minutes). Note: This step halts the production process and prepares the broth for purification by preventing enzymatic degradation. |
| 4 | Alkali Solubilization | Add a strong alkali (e.g., Sodium Hydroxide) to the broth to selectively dissolve the water-insoluble curdlan, leaving cells and other debris as solids. | Control Point: pH must be raised to above 12.5 with adequate mixing time. Note: This is a unique and essential purification step that exploits curdlan's property of being soluble in strong alkaline conditions. |
| 5 | Centrifugation / Separation | Separate the viscous, alkaline curdlan solution (supernatant) from the solid bacterial cells and other insoluble impurities using a high-speed centrifuge. | Control Point: Centrifuge G-force and flow rate. The goal is to obtain a clear, cell-free supernatant. Note: Efficient removal of all cellular debris is crucial for final product purity and clarity. |
| 6 | Neutralization & Precipitation | Neutralize the clear alkaline solution with an acid (e.g., HCl). As the pH drops to neutral, the dissolved curdlan becomes insoluble and precipitates out as a pure gel. | Control Point: The final pH is carefully adjusted back to ~6.5-7.0. Note: This step effectively isolates the curdlan polymer from salts and other soluble impurities that remained in the alkaline solution. |
| 7 | Washing & Dewatering | Wash the precipitated curdlan gel repeatedly with purified water to remove residual salts, followed by dewatering via a filter press or centrifuge. | Control Point: Purity of wash water; wastewater conductivity is monitored to ensure complete salt removal. Note: Thorough washing is essential to meet strict food or pharmaceutical grade specifications. |
| 8 | Drying | Dry the dewatered curdlan cake into a fine powder using an appropriate method, most commonly spray drying. | Control Point: Dryer inlet/outlet air temperature and feed rate must be controlled to achieve a final moisture content below 10% without causing thermal degradation. |
| 9 | Milling & Sieving | Mill the dried curdlan to achieve a uniform, specified particle size and then sieve the powder to ensure consistency and remove any larger agglomerates. | Control Point: Mill settings and sieve mesh size. Note: Particle size distribution is a key quality parameter that affects hydration and performance in final applications. |
| 10 | Quality Control & Packaging | Test the final powder against all specifications (e.g., purity, gel strength, microbiology, heavy metals) and package it in sealed, moisture-proof containers. | Control Point: Analysis of β-1,3-glucan content, gelling properties, and microbial limits. Note: A Certificate of Analysis is generated for each batch, and proper packaging is crucial to protect the product's integrity. |
Technical Specifications
| CAS Number | 54724-00-4 |
| Chemical Formula | (C₆H₁₀O₅)ₙ |
| Solubility | insoluble in water, dispersible; soluble in alkaline solutions (pH >12) |
| Storage Conditions | cool, dry, sealed |
| Shelf Life | 24 Months |
Applications & Usage
Common Applications:
meat products
seafood
baked goods
frozen foods
plant-based foods
Mechanism of action:
| Parameter | Curdlan (β‑1,3‑glucan) |
|---|---|
| Functional Category | Gelling Agent; Texturizer; Thickener; Stabilizer |
| Key Ingredients | High-molecular-weight linear polysaccharide composed of β‑(1,3)-linked D-glucose units, produced via fermentation. |
| Mechanism of Action | Forms a unique thermoirreversible gel. Upon heating an aqueous suspension above 80°C, the linear polymer chains form stable, triple-helix structures. These helices aggregate and cross-link through extensive hydrogen bonding, creating a strong, heat-stable gel network that entraps water and does not melt upon subsequent reheating. A weaker, thermoreversible gel can be formed by heating to a lower temperature (approx. 55-65°C) and then cooling. |
| Application Effect in Product | Creates a firm, elastic, and resilient texture in products like noodles, meat analogs, and jellies. Improves water holding capacity, cooking yield, and sliceability in processed meats. Provides exceptional heat stability for retorted or baked goods and enhances freeze-thaw stability by controlling ice crystal formation. Can be used to create novel textures or as a fat mimetic. |
Comparison:
| Product Name | Category/Type | Key Features | Strengths (vs peers) | Weaknesses (vs peers) | Best Use Cases | Why Choose |
|---|---|---|---|---|---|---|
| Curdlan (β‑1,3‑glucan) | Microbial Polysaccharide; Gelling Agent | Forms a firm, thermally irreversible gel upon heating (above 80°C) from an aqueous suspension. | Unique heat-irreversible gel; structure is stable to retorting, frying, and microwaving. Excellent freeze-thaw stability. | Insoluble in cold water; requires heat to activate gelling function; can be more expensive than common hydrocolloids. | Heat-stable meat/seafood analogues, gluten-free pasta and noodles, firm tofu, improving texture in processed foods. | When a permanent gel structure is needed that must withstand high temperatures without melting. |
| Gellan Gum | Microbial Polysaccharide; Gelling Agent | Forms gels in the presence of cations. Low-acyl form creates firm, brittle gels; high-acyl form creates soft, elastic gels. | Extremely low use levels required; produces gels with high clarity and excellent flavor release; heat-stable after setting. | Gelling is highly dependent on ion concentration, requiring precise formulation control; low-acyl texture can be overly brittle. | Fluid gels, plant-based beverages, confectionery, clear dessert jellies, dairy products. | For creating firm, clear gels at very low concentrations, especially when exceptional flavor release is important. |
| Agar-Agar | Seaweed Polysaccharide; Gelling Agent | Forms a very firm, brittle, thermo-reversible gel upon cooling. Melts at high temperature (around 85°C). | Very strong gelling power; sets at room temperature without refrigeration; vegan alternative to gelatin. | Gel is not heat-stable and will melt upon reheating; texture is brittle with no elasticity; high hysteresis. | Vegetarian jellies, aspics, glazes, confectionery (e.g., gummy candies), microbiological culture media. | For a strong, thermo-reversible gel that sets firmly at ambient temperatures. |
| Methylcellulose / HPMC | Modified Cellulose; Gelling Agent | Uniquely forms a gel when heated and reverts to a liquid/viscous solution upon cooling. | Provides structure, bite, and moisture retention in hot foods; mimics fat texture; prevents fillings from boiling out. | Gel is not permanent and disappears when the product cools; can contribute a slight off-flavor at high concentrations. | Plant-based burgers and sausages, batters and coatings, fruit fillings for baked goods, stabilizing foams. | To create a firm texture specifically when a product is hot, which reverts to a softer state when cool. |
| Kappa Carrageenan | Seaweed Polysaccharide; Gelling Agent | Forms firm, brittle, thermo-reversible gels in the presence of potassium ions. Strong synergy with proteins. | Cost-effective; works very well in dairy and protein systems; provides strong gelling and water-binding. | Requires specific ions (potassium) to gel properly; gels can be brittle and prone to syneresis (weeping). | Dairy desserts (flan, pudding), processed meats, stabilizing chocolate milk, water-based jellies. | For an economical and firm gel in dairy, protein, or potassium-rich systems where thermo-reversibility is needed. |
Technical Documents
Available Documentation
spec sheet available
Safety Data Sheet (SDS)
MSDS available
Certificate of Analysis (COA)
Quality assurance documentation
Technical Data Sheet
Detailed technical specifications