Food Applications of Curdlan

Curdlan has a variety of food applications as enumerated herewith:

a)  Meat and Poultry

Curdlan makes meat and poultry products juicier and tenderer. It's ideal for frozen products, like steak, burgers and fried chicken. It increases yield by reducing shrinkage. Curdlan prevents moisture loss and oil absorption in breaded and batter-coated meat and seafood products. 

b) Dairy Products

Curdlan replaces fat while improving mouthfeel,  texture, and appearance in frozen and cultured dairy products. It makes low-fat yogurts and cheeses creamier. 

c) Miscellaneous

Curdlan, used with egg whites, improves  texture and shape retention in noodles, especially in canned soups and macaroni products. Its gel will form tofu noodles that retain their shape when boiled or sauted.   Curdlan imparts creamy mouthfeel to salad dressings, adds viscosity to  non-fat varieties. It consists  of 90% dietary fiber and is nutritionally inert, making it an excellent bulking agent for low- and no-fat foods.