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Curdlan

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Curdlan is fermented polysaccharides made from glucose. It has a property of solidifying when heated, excellent stability, and unchangeable by freezing and thawing in structure.


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Description

Curdlan can retain water 30-50 times of its own weight at 120-140℉.
Curdlan forms elastic gel when heating the aqueous suspension.
Curdlan gel maintains its original texture even after freeze-thaw processes
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