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Curdlan

Curdlan suppliers and sourcing guide

Curdlan is a high molecular weight polymer of glucose (a beta-1,3-glucan) produced by fermentation with the bacterium Alcaligenes faecalis var. myxogenes, then recovered and dried. It does not dissolve in cold water but forms gels when a suspension is heated: a softer reversible gel at moderate heat and a firm gel that stays set at higher temperatures. It is sold as a white powder for noodles, tofu-type products, meat and seafood analogs and other heat-set foods.

See suppliersWhat to ask for on the COA
Also known as
Curdlan gum · Beta-1,3-glucan (curdlan) · INS 424
Facts checked
November 2026

Forms and grades of curdlan

Suppliers sell different products under the same name. Specify the one you need.

  • Standard food grade powder

    Fine white powder dispersed in cold water and heat-set in the final product.

  • Gel strength grades

    Grades offered by minimum gel strength of a 2% suspension.

  • Blends

    Curdlan combined with other hydrocolloids or starches for noodle and analog applications.

What to check on the COA

Compare each result with your own specification when the lot arrives.

Identification and assay
Positive identification and curdlan assay calculated as anhydrous glucose, per the analytical methods referenced in 21 CFR 172.809.
Gel strength
Gel strength of a 2% aqueous suspension after heating, the key functional value.
pH, loss on drying and residue on ignition
pH of a 1% suspension, moisture by loss on drying and ash.
Total nitrogen
Nitrogen content, which limits residual protein from fermentation.
Lead and heavy metals
Lead by ICP-MS or AAS against the regulatory limit.
Microbiology
Aerobic plate count and coliform bacteria.

Storage, lots and expiry

Storage and shelf life

Store curdlan sealed in its original bag or drum in a cool, dry place, away from humidity, since the powder absorbs moisture. Shelf life is set by the supplier's specification, with retest of gel strength and loss on drying for older stock.

Lots and expiry dates

Gel strength can vary between lots, which changes texture in noodles and analogs, so record it from each COA and confirm in a bench test when lots change. Rotate stock first-expired, first-out.

Regulatory status

Facts from regulators and standards bodies, each linked to its source.

  • 21 CFR 172.809 permits curdlan, a beta-1,3-glucan made by fermentation with Alcaligenes faecalis var. myxogenes, as a formulation aid, processing aid, stabilizer and thickener, and texturizer in foods.

    Source: ecfr.gov (opens in a new tab)

  • 21 CFR 172.809 requires a curdlan assay, calculated as anhydrous glucose, of not less than 80 percent.

    Source: ecfr.gov (opens in a new tab)

This is general information, not regulatory advice. Status differs by country and by how the ingredient is used, so check the rules for your product and market.

Curdlan suppliers

Manufacturers and distributors whose own websites say they sell it.

We are checking curdlan suppliers now

Every listing is checked against the supplier’s own website before it goes live, so this list fills in over the coming weeks. The specs and COA checklist above are ready today.

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Frequently asked questions

What forms of curdlan can brands buy?

Common forms include standard food grade powder, gel strength grades and blends. Ask each supplier for the specification sheet of the exact grade they quote.

What should the COA for curdlan include?

Expect identification and assay, gel strength, pH, loss on drying and residue on ignition, total nitrogen, lead and heavy metals and microbiology, each with its method, specification and result for that lot.

How should curdlan be stored?

Store curdlan sealed in its original bag or drum in a cool, dry place, away from humidity, since the powder absorbs moisture. Shelf life is set by the supplier's specification, with retest of gel strength and loss on drying for older stock.

What is the regulatory status of curdlan?

21 CFR 172.809 permits curdlan, a beta-1,3-glucan made by fermentation with Alcaligenes faecalis var. myxogenes, as a formulation aid, processing aid, stabilizer and thickener, and texturizer in foods. 21 CFR 172.809 requires a curdlan assay, calculated as anhydrous glucose, of not less than 80 percent.

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