Curdlan: properties and application to foods
1991
Nakao, Y. | Konno, A. | Taguchi, T. | Tawada, T. | Kasai, H. | Toda, J. | Terasaki, M.
Gel formation of curdlan at 100-130 degrees C and behaviors of curdlan gels under frozen state were investigated by measuring gel strength and syneresis. Even when aqueous suspensions of curdlan were heated to 100 degrees C or higher, they formed a gel, and get strength increased with temperature. Curdlan gel was also stable against freezing and thawing. The syneresis of a 4% curdlan gel after freezing and thawing was reduced from 20.6% to about 2.1% by addition of 5% waxy corn starch and to 8.9% by addition of 20% sucrose. Suggested by these findings, new applications to foods have been developed, especially those subject to retorting and/or freezing.
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