Gel polysaccharide / keteran gum / hot gel/ β- 1,3-glucan / coagulated polysaccharide /curdlan

English name：Curdlan；β-1,3-Glucan hydrate

Other names: keteran gum; Hot gel; β- 1,3-glucan; Coagulated polysaccharide

CAS No.: 54724-00-4

Grade: br

Colloidal properties: water retention, heat resistance, freezing resistance, etc

Colloidal strength: the colloidal strength of natural rubber increases with the increase of heating temperature. In addition, the colloidal strength also increases with the increase of the concentration of available natural rubber

Physicochemical properties: powder. Insoluble in water and most organic solvents, but soluble in alkaline solutions such as NaOH. The colloids formed by natural colloids can be divided into thermal reversibility and high colloid according to their properties. When the aqueous dispersion of natural rubber is heated to about 55 ℃ ~ 65 ℃ and then cooled to below about 40 ℃, a low degree colloid with thermal reversibility can be formed. When the low degree colloid is heated to about 60 ℃, it can return to the original state of water dispersion. When the aqueous dispersion of natural rubber is heated to more than 80 ℃, a strong and highly irreversible colloid can be formed

Purpose: biochemical research. It is a kind of food additive, which has the uniqueness of heating gel. It is mainly used in flour food, aquatic processing, meat food processing (sausage, ham) Tofu processing, jelly making, etc.

Storage: 2 ~ 8 ℃, shelf life 3 years