SYNONYMS	Beta-1,3-glucan
DEFINITION	Curdlan is a high molecular weight  polymer of glucose, b -1,3-glucan,  produced by pure culture fermentation from a non-pathogenic and  non-toxicogenic strain of bacterium Agrobacterium biobar 1 (identified  as Alcaligenes faecalis var. myxogenes at  the time of discovery) or Agrobacterium radiobactor. Curdlan  consists of b -(1,3)-linked glucose residues and has the unusual  property of forming an elastic gel upon heating its aqueous suspension.
C.A.S. number	54724-00-4
Chemical formula	(C6H10O5)n
Structural formula
Assay	Not less than 80% (calculated as  anhydrous glucose)
DESCRIPTION	Odourless or almost odourless, white  to nearly white powder
FUNCTIONAL USES	Firming agent, gelling agent,  stabilizer, thickener

Gel strength: The gel strength of curdlan increases with the heating temperature increasing. Heat curdlan to 80℃and above ,it forms high thermal gel with irreversibility, continue heating to 130℃, the gel strength keeps rising. Gel strength increases with the rise of curdlan density.

⑴    Thermal stability: Curdlan gel has strong thermal stability. It also keep this property in food processing and high-temperature cooking in kitchen, for example, deep-fried, microwave and other heating conditions.

⑵   Freeze-resistance: The construction of curdlan does not change in frozen and thawed process, so it can be used in frozen food also.

⑶   Hydro-dissection: occurs when curdlan gel is directly used in processed foods . Hydro-dissection increases with the climb of temperature, while decreases when curdlan’s density increases.  It can be inhibited by adding available starch (corn starch, chemical starch without ageing).