Beta Glucan CAS: 160872-27-5
| Product Name |
Beta Glucan |
| CAS No. |
160872-27-5 |
| Purity |
98% Min |
| Appearance |
Light Yellow Powder |
| Molecular Formula |
/ |
| EINECS No. |
/ |
Description:
Beta Glucan is the polysaccharid composed by glucose, they are combined through β-1,3 mostly, which is the connection form of glucose chain. It can activate the macrophage and neutrophil leucocyte etc, so that increase the content of leucocyte, cytokinin and special antibody, excite the immune system of human body. And the body can have better preparations for resist the disease caused by microbial. |
COA
Function:
1. Cooked wheaten food: Such as noodles, instant noodles and other pasta. Curdlan can increase elasticity, chewing sense, prevent burnt, slimy and soup muddy. Standard usage:0.1~1% forwheat flour.
2. Aquatic products. Curdlan can make food flexible, improve taste, prevent burnt, substitute fish and improve yield. Standard usage: 0.1 ~ 1%.
3. Meat products. Such as sausage, ham meat. Curdlan can improve water retention and firmness, improve food taste, make sausages more stable. Standard usage: 0.1 ~ 1%.
4. Cooked food, snacks. Such as hamburgers, fried chicken, dumplings, siu mai. Curdlan can improve water retention, food quality and taste, improve various types of food, remove the protein taste of soybean. Standard usage: 0.2 ~ 2%.
5. Sauce. Curdlan can increase viscosity, anti-sedimentation, improve quality. Standard usage: 0.2 ~ 2%.
6. Canned food : Curdlan can anti-drip, penetration and improve quality. Standard usage: 0.2 ~ 1%.
7.Others: Curdlan can improve cakes' water retention during frozen, inhibit fried food's oil absorption, absorption ion, substitute fat to achieve low-fat effects. Standard usage: 0.2 ~ 1%.
B. Direct use of Curdlan
1. Manmade meat and aquatic products. Be able to reproduce the tastes of various types of food material to enhance heat resistance, freeze, and I would replace the protein and soy protein and so on. Standard use of 3 ~ 10%.
2.Tofu processing. Enhanced heat resistance, freeze, improved fresh sense of improvement of shape. Standard usage of 0.5 ~ 5%.
3. Fat instead of plastic. Cooked food, Meat and other processed products of lowfat foods. Standard use 2 ~ 4%.
4. Other. If frozen gel food products, edible mask and so on. A heatresistant and frozen nature of the improvement of formability can be heated frozen ge
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