Polysaccharides derived from microorganisms that have the property of solidifying when heated.
"Cardran" is a thickening stabilizer made from polysaccharides produced by microorganisms, which has the property of solidifying when heated. When used as a quality improvement agent in noodles, adding about 0.1% to 1% to the raw materials of wheat flour or buckwheat flour can result in effects such as increased firmness of the noodles, reduced stretch of rehydrated noodles, and easier separation of the noodles. 【Features of Guardran Gel】 ■ Heat irreversible ■ Heat resistance (retort resistance) ■ Freeze resistance ■ Acid and alkali resistance ■ Oil-soluble substance inclusion (emulsion gel formation) ■ Viscosity *For more details, please download the PDF or contact us.
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【Usage】 ■ Suitable as a quality improvement agent for noodles, seafood processed products, meat processed products, side dishes, sauces, dressings, etc., and also as a gelling agent for jelly and tofu products. ■ Because it is allergen-free, it can also be used as an egg white substitute. *For more details, please download the PDF or contact us.
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Our company operates on a scale that is among the largest in the food and health chemistry industry worldwide. Leveraging our technological expertise in life sciences, we are committed to contributing to the food and health of people not only in Japan but around the world.