Kedaran gum—the all-rounder in food additives

Kederan gum is a new type of microbial exopolysaccharide, which can form a gel under heating conditions, so it is also called thermal gel, and the English name is Curdlan

Keratin has a variety of properties

Thermal gel-forming properties: Although the gelatin is insoluble in water, it will swell in water, so it is easy to disperse in cold water.

Thermal stability: Ketan gum has strong stability during heating, so it can be used in food processing by taking advantage of its properties

Freezing resistance: Since the colloidal structure of keratin is not affected by freezing and thawing, it can be used in frozen food to maintain the structure and taste of food

Kedaran is widely used in food

Kedaran has a wide range of uses in the food industry, usually as a stabilizer, coagulant, thickener, water-holding agent, film-forming agent, adhesive and other food improvers, used in meat food processing, noodle products, Aquatic products, prefabricated products,

Application research in meat products In meat products, when keratin is used as a thickener, its gel properties can be used to add it to meat products such as ham sausage, bacon sausage, and marinated meat products.

The fresh meat was smeared with different concentrations of keratin, and the pH value, water holding capacity and total number of colonies of the meat were used as the evaluation basis to analyze the effect of keratin addition on the quality of fresh meat

The gel properties of keratin were detected by a texture analyzer, and its effect on the texture of western-style mutton ham was studied

Cordran was added to emulsified chicken sausage, and its effect on the quality of emulsified chicken sausage was studied with cooking loss rate, freeze-thaw loss rate and sensory score as indicators

Application in rice and noodle products After adding keratin to various noodle products, it can reduce the probability of boiled, sticky and muddy soup of noodle products, improve the toughness and softness of noodle products, and improve noodle products.

Application research in aquatic products In surimi products, the temperature of gel deterioration and kamaboko phenomenon of surimi protein we need when forming gel is related to the low temperature gelation temperature obtained by heating the glue dispersion liquid.

In normal surimi products, due to the degradation of endogenous enzymes and the decrease of the water-holding capacity of proteins, the surimi will have a short shelf life, water loss of the product, collapse of the plastid cavity, and yellowing during long-term cryopreservation.

　　According to the survey, in the production and processing of surimi products, companies that substitute for the same amount of surimi raw materials will choose to use 4%-14% of the keratin dispersion according to the different needs of the products

　　In addition, there are many applications of keratin as a food additive in the food industry, for example, it can be used in Chiba tofu, jam and other products

　　(Source: Food R&D and Production)

"China Food News" (November 08, 2021 06 edition)

　　(Editor in charge: Huang Guangshun)