Food Grade Curdlan Gum Powder

Curdlan 

Product Name:Curdlan

Other Names: curdlan gum,thermal gel, coagulated polysaccharide

Product Application:Texture improvement (TG-Y, TG-B, TG-BQ...)

Dosage:Recommended addition amount: TG-B/TG-BQ:0.1-0.3%, TG-Y: 80% of TG-B,

but the exact addition is based on testing effects.

Usage

Process 1 Chopping type

1: Making protein bodies and protein syrups

2: mince the meat

3: Add meat, salt, phosphate, TG enzyme, Koran gel, and water to the chopping machine

To sticky hands

4: Add protein slurry and chop until uniform

5: Add seasoning, starch, water and mix until uniform

6: Add fat, protein and chop until uniform

7: Out of the pot, filling (intestinal products)

8: First place at 40-60 degrees for 30-60min; then place at 80-90 degrees for 20-30min

Process 2 Mix type

1: Making protein bodies and protein syrups

2: mince the meat

3: Add meat, protein body, salt, phosphate, TG enzyme, cocoa gel, and water in the blender until it is

sticky.

4: Add protein slurry and stir until uniform

5: Add seasoning, starch, water and stir until uniform

6: Add fat and stir until uniform

7: Out of the pot, filling (intestinal products)

8: First place at 40-60 degrees for 30-60min; then place at 80-90 degrees for 20-30min