High Gel Strength Curdlan Gum Powder Manufacturer in China
Gel strength over 800 G/cm², custom specifications, low nitrogen levels, third-party testing, free samples, and 500 tons annual export capacity from China
Home / Bulk Curdlan / Wholesale High Gel Strength Curdlan Gum Powder 800 G/cm² Gel Strength
Bulk High Gel Strength Curdlan Gum Powder 800 G/cm²
| Product Name | Bulk High Gel Curdlan Gum powder |
| Other names | Thermo-gelling cellulose; Gellan; Curdlan; Linear beta-1,3-glucan |
| IUPAC name | poly(β-D-glucopyranose-1,3-diyl) |
| Gel strength | 800g/cm2 or custom gel strenth |
| Total Nitrogen Levels | ≤0.3% |
| Appearance | White to off-white powder |
| Assay (as β-1,3-glucan) | ≥80% |
| CAS No. | 54724-00-4 |
| Molecular Formula | (C6H10O5)n |
| Standards | GB28304-2012 |
| Bulk Package | 10 KG/fiber drum or bag |
| 20GP Container | 10.8 tons |
| Manufacturing capacity | 500 tons annually |
BSH Ingredients is a leading high gel strength curdlan gum manufacturer in China, specializing in fermentation-based curdlan powder for food manufacturers, distributors, and industrial buyers. We supply a full range of curdlan specifications, including Low Gel Strength Curdlan, Medium Gel Strength Curdlan, High Gel Strength Curdlan, and low nitrogen curdlan powder, with customizable gel strength options such as 400, 600, 650, 700, 800 G/cm² or even higher. Our high gel curdlan gum is designed for applications requiring firm texture, elastic bite, heat-stable gel formation, strong binding, crispness, and excellent shape retention, especially in meat and seafood products, plant-based meat, snack foods, baked goods, coatings and batters, dairy desserts, pharmaceutical formulations, and industrial applications.
With over 500 tons annual export capacity, BSH Ingredients supports global bulk buyers with stable quality, OEM services, contract manufacturing, custom specifications, free samples, third-party testing, and complete export documentation. Our low nitrogen curdlan powder can reach below 0.3%, and customized specifications below 0.2% are available for customers requiring higher purity, while many general factories supply curdlan with nitrogen levels over 0.5%. Lower impurities usually require more advanced purification and tighter production control, so higher-purity curdlan generally comes with a higher price. Contact BSH Ingredients today to request a free sample, COA, and the latest wholesale quotation by email.
What is Curdlan?
High gel strength curdlan gum powder is a microbial fermentation-based food hydrocolloid used in applications that require a strong, stable, and elastic gel structure. Compared with standard curdlan powder, high gel strength curdlan provides better firmness, stronger shape retention, improved elasticity, and excellent heat-stable gel formation. It is especially suitable for food systems that need reliable texture performance during heating, cooking, sterilization, or freezing.
Different gel strength grades can directly affect the taste, elasticity, bite, and crispness of final products. In general, curdlan gel strength increases as the heating temperature rises. When the temperature reaches around 80°C, curdlan can form a thermal-irreversible gel. As the heating temperature continues to rise, even up to around 130°C, the gel strength can be further enhanced during processing. The final gel strength is also influenced by the concentration of curdlan used in the formula. A higher curdlan concentration usually creates a stronger gel network and firmer final texture.
BSH Ingredients supplies different types of food grade curdlan gum powder according to gel strength and nitrogen level. For buyers looking for stronger texture performance, high gel strength curdlan powder is usually the preferred choice. High-gel strength curdlan is commonly defined at around 750 G/cm² or higher, while our high gel strength specification can reach 800 G/cm² or higher. One tested CY-1 batch showed gel strength of 815.7 G/cm² and total nitrogen <0.3%.
- 500 tons annual curdlan powder capacity
- ≥800 G/cm² gel strength
- Total nitrogen <0.3%
- Custom specifications and OEM services
- Free sample and technical support available
- Strong thermal gel stability
- Excellent gelling, thickening, and stabilizing performance
High Gel Strength Curdlan Gum COA
BSH Ingredients’ High Gel Strength Curdlan Gum Powder is batch-tested under GB28304 standard, with COA data showing product type BSH CY-1, lot no. 2026050407, production date May 4, 2026, expiry date May 3, 2028, and packaging of 10 kg/bag. The tested curdlan assay/purity is 91.9% against a standard of ≥80.0%, with gel strength 815.7 G/cm² against ≥800 G/cm², total nitrogen <0.3%, pH 6.58, loss on drying 9.21%, ash content 5.21 g/100g, total plate count <10 CFU/g, and coliform bacteria <3.0 MPN/g. For heavy metals, residual solvents, and additional safety indicators, BSH Ingredients can arrange third-party lab testing using ICP-MS, GC/GC-MS, HPLC, microbiological testing, and other validated methods, as required by the buyer. The product should be stored in a dedicated, clearly labeled area, separately from non-food ingredients, toxic or hazardous substances, and kept at room temperature in a cool, ventilated place. With high assay, strong gel strength, low nitrogen level, strict microbial control, and customizable specifications for gel strength, nitrogen level, particle size, packaging, heavy metals, and residual solvent limits, BSH Ingredients ensures its high gel strength curdlan gum powder meets China’s national standards, international buyer requirements, and third-party quality expectations for food manufacturers, distributors, and industrial users.
| Certificate of Analysis – High Gel Strength Curdlan Gum Powder | |||
|---|---|---|---|
| Company | BSH Ingredients Limited | Standard | GB28304 |
| Product Name | Curdlan | Type | BSH CY-1 |
| Lot No. | 2026050407 | Packing | 10 kg/bag |
| Production Date | May 4, 2026 | Expiry Date | May 3, 2028 |
| QA Manager | Ms. Luo | Result | Qualified |
| Items | Unit | Standard | Testing Result | Qualified |
|---|---|---|---|---|
| Appearance | / | Color: White or nearly white | / | / |
| Net Content | kg | ≥10.0 | 10.01 | Pass |
| Loss on Drying | % | ≤10.0 | 9.21 | Pass |
| Curdlan Content | % | ≥80.0 | 91.9 | Pass |
| pH | / | 6.0–7.5 | 6.58 | Pass |
| Ash Content | g/100g | ≤6.0 | 5.21 | Pass |
| Gel Strength | G/cm² | ≥800 | 815.7 | Pass |
| Total Nitrogen | % | ≤0.3 | <0.3 | Pass |
| Total Plate Count | CFU/g | ≤10000 | <10 | Pass |
| Coliform Bacteria | MPN/g | <3.0 | <3.0 | Pass |
| Storage Conditions | |
|---|---|
| Dedicated Area | Set up a dedicated area or counter to store and clearly label the product. |
| Avoid Contamination | Store separately from non-food ingredients, toxic substances, and hazardous substances. |
| Temperature & Humidity Control | Store at room temperature in a cool, ventilated place. |
High Gel Curdlan Applications
High gel strength curdlan gum powder is suitable for food systems that require firm texture, elastic bite, crisp mouthfeel, strong binding, heat-stable gel formation, and better shape retention. For BSH Ingredients’ high gel strength curdlan powder, the COA shows gel strength 815.7 G/cm² and total nitrogen <0.3%, making it suitable for demanding food applications where stronger gel performance is required.
Meat & Seafood Products
- High gel strength curdlan is commonly used in imitation crab sticks, surimi, fish cakes, fish balls, shrimp balls, seafood tofu, vegetarian abalone, meatballs, sausages, ham, luncheon meat, and restructured meat products. These products need a stable gel network to improve firmness, elasticity, slicing quality, and cooking resistance. In meat and seafood systems, high gel strength curdlan helps improve binding, water retention, bite strength, and shape stability. It is especially useful for products that go through steaming, boiling, frying, sterilization, or frozen storage, helping the final product maintain a firm and elastic texture after processing.
Plant-Based Meat
- High-strength curdlan gum is ideal for vegetarian sausages, vegan meat patties, plant-based chicken nuggets, vegan meatballs, vegetarian luncheon meat, plant-based beef strips, meat analogue fillings, and vegetarian seafood products. These products require strong structure and a meat-like eating experience. The main benefit is improved chewiness, firmness, elasticity, and heat-stable texture. High gel strength curdlan helps plant protein systems form a stronger gel structure, reducing product collapse during frying, steaming, boiling, or reheating. It also supports a better bite and more realistic meat-like texture.
Snack Foods
- 800 G/cm² curdlan powder can be used in extruded snacks, chips, crackers, crispy rice snacks, puffed snacks, protein snacks, grain snacks, and fried snack products. These applications often require a crispy, crunchy, and stable texture. In snack formulations, high gel strength curdlan helps improve crispiness, crunch, structure, and bite quality. It can support better texture control during extrusion, baking, or frying, helping manufacturers create snacks with improved mouthfeel and more stable product quality.
Baked Goods
- Premium curdlan gum powder can be added to cookies, biscuits, bread crumbs, crackers, wafers, pastry products, baked snack bases, and crispy bakery toppings. These products benefit from improved texture, crispness, and processing stability. For baked goods, high gel strength curdlan helps improve crisp texture, structural strength, moisture control, and shelf-life stability. It can help baked products maintain a better bite and reduce softening during storage, making it useful for biscuits, cookies, and dry bakery products that require long-lasting crispiness.
Coatings & Batters
- Heat-stable curdlan gum is suitable for chicken nuggets, fried chicken, tempura, fried shrimp, fried fish fillets, coated seafood, onion rings, vegetable fritters, and frozen fried foods. These products require a coating system that stays crispy and stable after frying or reheating. In coatings and batters, high gel strength curdlan helps enhance crispiness, coating adhesion, frying stability, and texture retention. It may also help reduce excessive oil absorption by supporting a stronger surface structure, improving the final appearance and eating quality of fried foods.
Dairy & Desserts
- High gel strength curdlan can be used in custards, puddings, jelly desserts, dairy-style desserts, cream fillings, dessert gels, plant-based dairy desserts, and ready-to-eat sweet products. These products require stable firmness, smooth texture, and good shape retention during processing and storage. In dairy and dessert applications, high gel strength curdlan helps improve firmness, gel stability, spoonable texture, and storage stability. It is useful for products that need a stronger body, cleaner cutting or spooning texture, and better resistance to heat treatment or storage changes.
Where to Buy Bulk Curdlan Powder?
If you are looking for a reliable place to buy bulk high gel strength curdlan gum powder, BSH Ingredients is a leading curdlan gum manufacturer and supplier in China, offering factory-direct supply, custom specifications, and export-ready support for global food manufacturers, distributors, and industrial buyers. Our high-gel curdlan powder is available in multiple gel strength grades, including 600, 650, 700, 800 G/cm² or higher, with low nitrogen levels below 0.3% and customized low-nitrogen options below 0.2% for higher-purity requirements.
BSH Ingredients supplies high-strength curdlan gum for applications such as meat and seafood products, plant-based meat, snack foods, baked goods, coatings and batters, dairy desserts, pharmaceutical formulations, and industrial applications. Whether you need a standard food grade curdlan gum powder, 800 G/cm² curdlan powder, low nitrogen curdlan, or a custom specification for your formula, our technical team can support sample testing, quality documentation, and long-term bulk supply.
- China-based curdlan gum manufacturer with fermentation-based production and stable supply capability
- Over 500 tons annual export capacity for bulk high gel strength curdlan gum raw materials
- Multiple gel strength options, including 600, 650, 700, 800 G/cm² or higher
- Low nitrogen curdlan powder available, with nitrogen below 0.3% and customized below 0.2%
- OEM services and contract manufacturing for custom gel strength, nitrogen level, particle size, and packaging
- Food grade curdlan gum powder suitable for meat, seafood, plant-based foods, snacks, bakery, coatings, dairy desserts, pharma, and industrial uses
- Third-party lab testing available for purity, heavy metals, microbiology, residual solvents, and other quality indicators
- Free sample available for formulation testing and product development
- Factory-direct wholesale price for distributors, importers, and food ingredient buyers
- Custom packaging support for samples, trial orders, and commercial bulk shipments
- Technical support for curdlan application, gel strength selection, and formulation adjustment