Physical Properties of Curdlan Curdlan is a water-insoluble exopolysaccharide secreted by a wide variety of non-pathogenic bacteria, yeast, and fungi

It is comprised of a homopolymer of Dglucose-linked with β-(1,3)-glucan. The unique thermal characteristics of curdlan are utilized in biofilm making to improve water barrier capacity and thermal stability in single and multilayer food packaging.

Apart from its high thermal stability, curdlan also possesses stability at lower freezing temperatures, and hence is used in frozen foods packaging.

Curdlan biofilms with 5% caprolactam have been shown to possess better mechanical strength and other physical properties as compared to other films.

In chemical terms, there is a cross-linking between the curdlan micelles in the low-set gel, which are occupied by single-helix molecules through hydrogen bonds, whereas the curdlan micelles are cross-linked by a triplestranded helix through hydrophobic interactions in the high-set gel.

Curdlan gels are used for the encapsulation of a number of drugs like indomethacin, salbutamol sulfate, and prednisolone to provide sustained release of these drugs. They are also used for grafting copolymers in the pharmaceutical industry .

Curdlan is one of the emerging exopolysaccharide and has the ability to produce polysaccharide-based membrane film, which has proven effective in possessing gas barrier properties. Due to its nontoxic attributes, curdlan was approved as a food additive by the US Food and Drug Administration.

Prebiotics are nondigestible oligosaccharides that promote the growth of beneficial bacteria in the gut. Curdlan being an oligosaccharide has a prebiotic potential and therefore can be used to promote the growth of useful intestinal microbiota.

Curdlan can form two types of gels based on their thermal properties, viz., low-set gel and high-set gel.

The low-set curdlan gel is produced when the aqueous solution of curdlan is heated up to 60◦C and then cooled to 40◦C in a thermally reversible process.

On the other hand, the high-set curdlan gel is generated when the aqueous solution of curdlan is heated >80◦C in a thermally irreversible process .

Gel strength of curdlan increases with heating temperature, time and concentration. Gels with different properties are made depending on the way of heating.

Heat resistance (retort tolerance)

Curdlan gel has high heat resistance and it will not break even if it is retorted.

Viscosity

By crushing curdlan gel into a paste, fat-like viscous substances with less spinnability is made.

Oil soluble substance inclusion(emulsion gel formation)

Emulsions of fats and oils are gelated and incorporated into the gel.

Advantages of adding curdlan in foods and dairy products.

International Standard Quality Policy

We are committed to provide the best quality products made at world class factories by our supporting manufacturers as per international standards. This helps us to gain trust & long-lasting relations with our all valuable satisfied customers all over the world.

With in-house quality control laboratory our products are certified as per international standards. The specific international certifications are also maintained to meet various requirements. Each product pass through an in-house testing process in our quality control laboratory.

We are consistently striving to meet our client’s demands for diverse packing products and our quality measures to ensure that the products are of superior quality and as per international standards.

Quality Checking Process:-

• Strict quality check at the primary stage of production

• In process quality check during finishing process

• Final inspection before dispatch of material to the buyer