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-toxigenic 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 keeps this property in food processing and high-temperature cooking in the kitchen, for example, deep-fried, microwave, and other heating conditions.

⑵ Freeze-resistance: The construction of curdlan does not change in the 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 aging).