CURDLAN - PROPERTIES AND APPLICATION TO FOODS

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 gel 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.