Introduction

Curdlan is a natural polysaccharide that is used as a food additive and thickening agent. It is produced by the fermentation of *Alcaligenes faecalis*, a type of bacteria. Curdlan is known for its ability to form strong, elastic gels and is particularly valued for its functionality in various food products.

Applications of Curdlan

1. Gelling Agent: Curdlan is primarily used as a gelling agent in a variety of food products, providing a unique gel structure that is different from other gelling agents like gelatin or agar.

2. Dairy Products: It is commonly used in dairy items, such as yogurt and cheese, to improve texture and enhance mouthfeel while preventing syneresis (the separation of liquid from a gel).

3. Meat Products: Curdlan is used in processed meats to improve texture and moisture retention, allowing for a juicier product.

4. Sauces and Dressings: It functions as a thickener in sauces, gravies, and salad dressings, helping to maintain consistency and prevent separation.

5. Vegan and Vegetarian Foods: Due to its plant-based origin, curdlan is a suitable alternative for gelling agents in vegan and vegetarian products, helping to meet dietary preferences.

6. Bakery Products: Curdlan can enhance the texture and stability of various baked goods, contributing to a more desirable crumb structure.

Specification