A conventional traits: 
 White or slightly yellow crystalline powder. 
 Second, natural rubber features: 
 Gel strength: curdlan gel strength increased with the rise of heating temperature. When heated to above 80 ℃ thermal irreversibility high gel to continue heating until 130 ° C, the gel strength will continue to improve gel strength also with natural rubber concentration rise and improve. 
 ⑴ thermal stability: the curdlan colloidal heat has a strong and stable performance. Boiled, fried, microwave ovens and other high-temperature heating conditions, with stability in the food processing and cooking in the kitchen. 
 (2) resistance to freezing: The colloidal structure of natural rubber will not freeze - thaw while the change, it can also be use in frozen foods. 
 (3) water separability: curdlan colloid can be directly used in processed foods, and sometimes water separation occurs. Water separation with the rise of the heating temperature increased, However, with the increase in the concentration of curdlan reduced. Water separation available starch (non-aging of corn starch, modified starch) to add in order to achieve inhibition. 
 Third, the use of curdlan: 
 Use as a quality improver: curdlan or its dispersion to the use of improved quality and taste of France to join in the usual food. In order to improve the food sense, to improve the thermal stability, water retention, you can add curdlan powder, dispersion or swelling / dissolution fluid. The use of the method does not require special technology, general food plant can be a simple application just need to natural rubber and other raw materials together to add input to. Curdlan can absorb its own mass about 100 times the water according to the different extent of heating, so as long as the use of a small amount of available natural rubber can achieve practical results, you can of Curdlan generally add less than 1%. 
 Direct use of the curdlan gel: use of Curdlan gum colloid manufacturing formed food as a direct use of method. Thermal irreversibility curdlan gel used in conjunction with other food material, manufacturing process there has been no new Creative food. The use of law will need to use a higher concentration of curdlan, such as Postscript, above, the modulation of the uniform curdlan dispersion is essential. 
 Other industrial applications: in the pharmaceutical, cosmetics, building materials industry and other industries are taken seriously and use. 
 Fourth, curdlan standard usage: 
 A. use as a food quality improver 
 A. Noodle food. Such as noodles, instant noodles and other pasta, increase elasticity, chewing sense, prevent Zhulan, slimy, soup cloudy. Standard usage, the use of wheat flour 0.1 to 1%. 
 Two. Aquatic product processing products. Food flexible, improve the food sense to prevent boiled alternative fish, increase yield. Standard use of 0.1 to 1%. 
 3. Meat products. Such as sausage, ham, improve water conservation, solid, improve food sense, so that the the sausages latex more stability. Standard use of 0.1 to 1. 
 4. Cooked food, snacks. Such as hamburgers, fried chicken, dumplings, pork dumplings. Improve water retention, food quality, food sense, improving all kinds of food, in addition to soy protein flavor, and so on. Standard use of 0.2 to 2%. 
 5 Sauces, butter. Increase in viscosity, anti-sedimentation, and improve quality. Standard use of 0.2 to 2%. 
 6. Canned food. Anti-drip, penetration, and improve quality. Standard use of 0.2 to 1%. 
 7. Other. Improve the cake frozen water retention, inhibit oil absorption in fried foods, instead of fat to low-fat effect. Standard use of 0.2 to 1%. 
 B. Direct curdlan colloidal 
 A. Artificial meat, aquatic products. Able to reproduce the tastes of the various types of food material to improve heat resistance, freezing resistance, instead of protein and soy protein. 3 to 10% of the standard usage. 
 Two. Tofu processing. Enhanced heat resistance, freezing resistance, improved potable sense, improve shape. Standard use of 0.5 to 5%. 
 3. Fat instead of plastic. Low fat of cooked food, meat and processed food. Standard use of 2-4%. 
 4. Other. Such as frozen gel food, edible mask. With heat-resistant and freezing resistance, formability improvement, heated frozen gel food, mixed in starch can be a sense of fresh food. Standard use of a ~ 10%. 
 Can curdlan manufacturers, the availability of natural rubber offer the the curdlan purposes, natural gum thickener, natural rubber consumption, the curdlan manufacturers, curdlan can be natural rubber wholesale, Henan the curdlan manufacturer price, Zhengzhou curdlan suppliers latest offer, please call to discuss! Full ancestors spent :0371-53,786,382 13,303,863,673, QQ 2,366,783,855