Curdlan

Curdlan is a linear beta-1,3-glucan, a high-molecular-weight polymer of glucose. Curdlan consists of β-(1,3)-linked glucose residues and forms elastic gels upon heating in aqueous suspension. It is produced by non-pathogenic bacteria such as Agrobacterium biobar. Extracellular and capsular 15 are produced by a variety of pathogenic and soil-dwelling bacteria. Curdlan is a neutral β-(1,3)-glucan, perhaps with a few intra- or interchain 1,6-linkages, produced as an exopolysaccharide by soil bacteria of the family Rhizobiaceae. Four genes required for curdlan production have been identified in Agrobacterium sp. Curdlan has numerous applications as a gelling agent in the food, construction, and pharmaceutical industries and has been approved as a food additive by the U. S. Food and Drug Administration. Curdlan is one of the popular food additives and ingredients in most countries.

• Supplier: Aprofood
• Product #: FM-00328