Curdlan – New Stabilizer For Better Textures Longer

0.1 to 0.4% Solves Your Frozen Texture Issues.

Curdlan: Your Premium Stabilizer and Texturizer for Meat & Seafood Applications

Looking for the ultimate ingredient to enhance the quality of your meat, surimi, and frozen food products? Curdlan is the answer. As a natural, high-performance stabilizer and texturizer, it’s the key to achieving the perfect balance of texture, firmness, and stability in your culinary creations.

Facing Frozen Food Formulation Issues? You Are Not Alone!

Food technologists often face unique hurdles when working on frozen food products. These include:

Texture Degradation: Repeated freeze-thaw cycles can cause loss of firmness, leading to mushy or unappealing textures. Maintaining texture consistency is a top priority.
Moisture Migration: Uneven distribution of water during freezing can result in freezer burn, affecting the quality and appearance of the product
Protein Denaturation: The freezing process can alter protein structures, reducing the overall functional properties of key ingredients.
Stabilizer Effectiveness: Not all stabilizers retain their effectiveness under freezing conditions, which can compromise product stability.
Consumer Expectations: Balancing taste, quality, and texture to meet consumer demands while adhering to cost and production constraints is an ongoing challenge.

Curdlan helps address these challenges with its superior texturizing and stabilizing properties, making it a trusted solution for frozen food formulations.

Why Choose Curdlan?

Curdlan is the Newest Kid On The Block in terms of Hydrocolloid technologies and is a natural polysaccharide derived from pure culture fermentation.

1. Unmatched Texturizing Properties:

Whether in meats, seafood, or surimi products, curdlan ensures optimal elasticity and firmness, enhancing the overall mouthfeel of your final product

2. Superior Thermal Stability

Perfect for frozen food applications, curdlan retains its functional properties even under extreme conditions, ensuring consistency and quality.

3. Versatile Applications

From processed meats to seafood gels, curdlan adapts to a wide range of formulations, providing innovative solutions for food developers.

How To Use Curdlan

Due to Curdlan’s properties in different conditions and temperatures, there are various ways to use Curdlan.

High-shear Dispersion Method
High Viscosity Method
Alkali-expansion Dissolution Method

Frequently Asked Questions (FAQ)

Is curdlan suitable for all meat and seafood products?

Yes, curdlan is highly versatile and works well in various meat products, seafood gels, and surimi-based items.

Is curdlan safe for consumption?

Absolutely. Curdlan is a natural polysaccharide approved for use in food products worldwide.

Can I use curdlan in non-frozen applications?

Yes, curdlan is ideal for both frozen and non-frozen products. Its stabilizing and texturizing properties enhance products across a variety of categories.