| Customization: | Available |
|---|---|
| CAS: | 54724-00-4 |
| Molecular Formula: | C6h10o5)N |
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Curd lan/Curdlan gum, also known as thermal gel, coagulated polysaccharide, is a water-insoluble glucan composed of β-1,3-glycosidic bonds, which is produced by microorganisms. A general term for polysaccharides that can form both hard and elastic thermally irreversible gels and thermally reversible gels. China approved Kedaran as a food additive in May 2006, which can be used in raw dry noodle products, raw wet noodle products, noodle products, tofu products, cooked meat products, Western-style ham, and meat sausages.
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Testing terms |
Standards |
Results |
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Assay |
95.0%~102.0% |
99.9% |
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PH |
3.5~5.5 |
4.6 |
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Appearance of solution |
0.5mol/L HCL≤2# 2mol/L NH4 OH≤2# |
1# 1# |
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Water |
11.5%~14.5% |
13.2% |
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Related substances |
Impurity (max.)≤1.0% |
0.13% |
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Specific optical rotation |
+290''~+315'' |
+305° |
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Sulfated ash |
≤1.0% |
0.1% |
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N-N-Dimethylannline |
≤20ppm |
Never used in the production |
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Methylen chloride |
≤600ppm |
296ppm |
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≤320ppm |
155ppm |
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≤3000ppm |
95ppm |
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Conclusion:complies with EP 6th Standard. |
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