Nourisi ® Curdlan Gum, with its excellent thermal stability and strong gel strength, is an ideal choice for manufacturing heat-resistant and resilient foods. It is particularly suitable for high-end plant-based products and premium meat products, providing a strong framework that does not crumble during cooking.
| 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 excellent thermal stability and strong gel strength, is an ideal choice for manufacturing heat-resistant and resilient foods. It is particularly suitable for high-end plant-based products and premium meat products, providing a strong framework that does not crumble during cooking.
Thermoirreversible gel means that once the gel is formed, it will not melt even if reheated.
The water-holding property locks in a large amount of moisture, preventing food from releasing water during processing and storage.
Enhance product stability, prevent structural collapse during cooking and transportation Good freeze-thaw stability.
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 ® Food Additive Curdlan Gum can be used as stabilizer and gelling agent in uncountable applications:
Used in ham, sausages, meatballs, etc., it can enhance the elasticity of the products, improve the delicate texture, and increase water and oil retention.
In fish meatballs, oden, and crab meat sticks, increase the yield rate, endow the products with a firm and elastic texture, and reduce costs.
dumplings, instant noodle, etc., enhance the chewiness and elasticity, and increase the output of finished products.
Bionic abalones, sea cucumbers, etc., with high simulation and low fat and high fiber. It can improve formability and heat resistance, and enhance the elastic texture.
Frozen foods such as ice cream, enhancing shape retention and frost resistance; Cakes, cheese cakes, etc., play a role in moisture retention, freshness preservation and shape maintenance.
Salad dressing, which gives creamy texture and thickens and stabilizes; By taking advantage of its gel properties in jelly and artificial fruit balls, multi-layer or bursting products can be made
Nourisi ® Food Additive Curdlan gum exhibits excellent and irreplaceable properties：
Thermal irreversible stability: When the aqueous dispersion is heated to above 80°C, it forms a high-strength gel. Subsequent heating will not restore it to a liquid state. It cannot be restored after pulverization, making it suitable for high-temperature processing scenarios.
The strength is adjustable and the values are excellent: The gel strength increases with concentration, heating temperature and time. At the same concentration, its strength is higher than that of AGAR, and its texture is between the brittleness of AGAR and the extensibility of gelatin.
Wide environmental adaptability: It can form high gel within the pH range of 3 to 9.5, with the greatest strength at pH 3. Resistant to freezing and thawing; most inorganic salts have no effect on its strength, while borates can further enhance it.
Functional synergy: It has excellent water and oil retention properties, can contain a large amount of water, has strong compatibility with other food ingredients, and is highly safe.
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 krat bag lined with a polyethylene bag, meanwhile, other packaging are avallable on request. Store away from heat and moisture.
Nourisi Group, as the leading manufacturer and supplier of Xanthan Gum for almost 20 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
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