Introduction
Curdlan is a β-1,3 glucan. It consists of D-glucose monomers linked by β-glucosidic bonds at C1 and C3, and is totally linear with no branching. It is a non-ionic polysaccharide produced by micro-organism through glucose fermentation.

Benefits

1. Glucose and fructose up to 20% have almost no effect

2. Reasonably freeze-thaw stable

3. Freeze-thaw stability can be improved by addition of modified starch

4. Elasticity is intermediate between agar and gellan

5. A wide pH range of 2-10

6. Tasteless, odorless, colorless