Nourisi ® Curdlan Gum, with its unique thermally irreversible gelation property, adjustable texture and outstanding stability, has become a key ingredient in shaping heat-resistant, elastic and stable structures in the fields of plant-based foods, meat products, flour products, etc.
| Brand | Nourisi ® | Packaging | 25KG/BAG |
| E No. | E424 | MOQ | 1MT |
| CAS No. | 54724-00-4 | Certification | ISO, KOSHER, HALAL |
| EINECS: | 232-712-4 |
Nourisi ® Curdlan Gum, with its unique thermally irreversible gelation property, adjustable texture and outstanding stability, has become a key ingredient in shaping heat-resistant, elastic and stable structures in the fields of plant-based foods, meat products, flour products, etc.
Compound synergistic enhancement: Curdlan gum is often used in combination with konjac gum, xanthan gum, etc., to produce a synergistic effect where the whole is greater than the sum of its parts.
Heat-resisting: The formed gel remains stable even under conditions such as microwave ovens and high-temperature sterilization.
Promoting gel: An appropriate amount of sodium chloride (NaCl) and phosphate can effectively enhance gel strength.
Customized solutions with cost-effective pricing.
Rigorous quality control for consistent supply.
| Items | Specification |
|---|---|
| E No. | E424 |
| CAS No. | 54724-00-4 |
| Aspect, Flavor | White to nearly white powder |
| Assay for curdlan (calculated as anhydrous glucose) | ≥80 |
| Gel strength(g/cm2) | ≥450 |
| Loss on drying | Not more than 10% |
| pH | 6.0-7.5 |
Nourisi ®Curdlan Gum Powder can be used as stabilizer and gelling agent in uncountable applications:
The outstanding performance of curdlan gum stems from its subtle molecular structure, and changes in key parameters will directly affect the final effect:
The gel strength of curdlan gum is positively correlated with its concentration. According to authoritative data, when the concentration is increased from 1% to 2%, its gel strength can significantly increase from 270 g/cm² to 750 g/cm². Concentration is the primary parameter to be considered in formula design.
Precise control of process parameters: By adjusting the heating temperature and time, the gel texture can be "customized".
After processing and cooling, it forms a relatively soft, gelatin-like thermally reversible gel, which is often used in desserts.
After processing and cooling, a high-strength, thermally irreversible gel is formed, which remains stable during steaming, frying and other processing.
The interactive influence of environmental factors: Other components in the processing environment can significantly affect its gel strength.
An appropriate amount of sodium chloride (NaCl) and phosphate can effectively enhance gel strength.
Soy protein and the like will reduce its gel strength, while sucrose and starch have little effect. This characteristic has been verified in the development of new products, such as by adding specific salts to increase the gel strength by 137.5%.
Its unique molecular structure endows it with stability in extreme environments.
The formed gel remains stable even under conditions such as microwave ovens and high-temperature sterilization, and unlike protein gels, it does not deepen in color or change in flavor after heating.
The gel structure does not change due to repeated freezing and thawing, making it an ideal choice for frozen pre-prepared foods.
It can maintain relatively stable structure within a wide range of pH 2 to 10
Nourisi ® Curdlan Gum Powder exhibits excellent and irreplaceable properties：
High-end plant-based and biomimetic foods.
Healthy meat products and flavor lock.
Improvements to pre-prepared dishes and pastries.
Healthy fried food.
Candies and desserts
Nourisi ®Curdlan Gum is listed as generally permitted food additive (E424) and conforms to definition and specifications from JECFA（FAO/WHO）, FDA(21 CFR §172.809) and European Commission Regulation（EU）No.231/2012. However, we recommend that the user ensure that this product is in compliance with the local regulations in force, particularly in the country where the product is to be consumed.
25kg kraft bag lined with a polyethylene bag, meanwhile, other packaging are available on request. Store away from heat and moisture.
Nourisi Group, as the leading manufacturer and supplier of Curdlan Gum for almost 21 years’ experience since 2006, committed to innovation and continuous improvement, and growing together with our customers globally.
Our R&D team brings deep expertise in food science, nutrition, biology, and chemistry, backed by collaborations with leading university research labs in China. This ensures our solutions are at the forefront of scientific advancement, tailored to meet your unique project needs.
We host regular seminars with industry-leading manufacturers and customers, fostering insights into product applications, market trends, and emerging technologies. This collaborative approach keeps you ahead in the dynamic food ingredients landscape.
Your success is our priority. We build long-term relationships through rigorous customer requirement evaluation, transparent communication, and proactive corrective actions. Our focus on quality and reliability is validated by internal and third-party audits.
Beyond plant-based ingredients, we offer an extended product range designed to simplify your supply chain. Our "one-stop shop" model reduces costs and enhances efficiency, empowering you to focus on innovation.
From nature to Nourisi ingredients is what we stand for, Nourisi’s products are manufactured by fermentation, a technology based on the ability of micro-organisms to transform renewable raw material into useful and healthy products.
Quality and sustainability are non-negotiable. We invest relentlessly in production upgrades, R&D, and regulatory compliance to ensure our products meet global standards. Every step of our process reflects our dedication to excellence.
Brand: Nourisi ®
E No.: E424
CAS No.: 54724-00-4
EINECS: 232-712-4
Brand: Nourisi ®
E No.: E424
CAS No.: 54724-00-4
EINECS: 232-712-4
Brand: Nourisi ®
E No.: E424
CAS No.: 54724-00-4
EINECS: 232-712-4
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