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.

We apply strict quality control process to all our products. All Curdlan we provide has been strictly tested and proved to be safe for using as food additive.

Handling of Curdlan should only be performed by personnel trained and familiar with handling of organic chemicals. Avoid skin and eye contact and breathing in dust. Avoid handling which leads to dust formation.