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Curdlan is a thermally irreversible colloid. It improves the freeze-thaw and heat stability of meat products, extends heat sterilization time, effectively extends product shelf life, reduces losses during meat processing and improves yield.
• Heat Stability: Curdlan's colloid has strong heat stability. It remains stable under high temperature conditions during food processing and cooking, including boiling, frying, microwaving, and more.
• Freeze-Thaw Resistance: The colloid structure of curdlan remains unchanged during freeze-thaw cycles, making it suitable for use in frozen foods and other applications.
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