Curdlan is a biopolymer primarily composed of β-1,3-glucan, derived from the fermentation of certain bacteria, notably *Alcaligenes faecalis*. It is characterized by its ability to form a gel upon heating in an aqueous solution, which is reversible upon cooling. This property makes Curdlan valuable in various food applications, particularly as a thickening and gelling agent. Curdlan is also noted for its stability under acidic and alkaline conditions, as well as its resistance to enzymatic degradation, which enhances its utility in food and pharmaceutical formulations. Additionally, it is recognized for its potential health benefits, including prebiotic effects that may promote gut health. Curdlan is generally regarded as safe for consumption and is used in various products, including dairy and meat alternatives. Its unique structural properties and functional versatility make it an important ingredient in both the food industry and biotechnological applications.

Curdlan

54724-00-4: Biopoly P, Biopoly P 103, Curdlan, Curdlan NS, Curdran

Curdlan is a microbial polysaccharide produced by a mutant strain of Alcaligenes faecalis var. myxogenes which was first shown to produce succinoglucan prior to mutation. Curdlan is a β-1,3 glucan forming clear solutions at about 55 °C which then gels (“low-set”) when cooled. Suspensions of curdlan at higher temperatures form firm resilient gels (“high set”) that melt at 140 - 160 °C.
The image was kindly provided by Dr. Chris Lawson.

CURDLAN

Curdlan is a polysaccharide produced by bacteria.

CAS 54724-00-4: Curdlan

Curdlan

Ref: 54-OR1030193

Curdlan

Ref: 3D-YC46078

Curdlan

Ref: 54-BUP18676

CURDLAN

Ref: IN-DA00DEQ1

Curdlan

Ref: 3B-C3859

Curdlan

Ref: 7W-GL2917

Curdlan

Ref: TM-T40626

Curdlan

Ref: TR-C844500