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Curdlan

Curdlan is a β-1,3 glucan. It consists of 400-500 D-glucose monomers linked by β-glucosidic bonds at C1 and C3, and is totally linear with no branching. It is a non-ionic polysaccharide produced by micro-organism through glucose fermentation.
Availability:
  • Glucose and fructose up to 20% have almost no effect

  • Reasonably freeze-thaw stable

  • Freeze-thaw stability can be improved by addition of modified starch

  • Elasticity is intermediate between agar and gellan

  • A wide pH range of 2-10

  • Tasteless, odorless, colorless


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