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).