Curdlan Gum (E424) is manufactured by submerged fermentation, purification, and spray drying. It is a white to off-white odourless powder, insoluble in cold water but forming a suspension that gels irreversibly upon heating.
Curdlan produces two gel types: low-set (55–80 °C, reversible) and high-set (≥80 °C, thermo-irreversible). This enables unique texture modification in Asian noodles, fishballs, sausages, and plant-based meats.