Curdlan
Gelling Agents
Safety rating
Generally Safe
Eat Away!Generally SafeUse SparinglyAvoid
Purpose and Function
Curdlan, a bacterially-produced polysaccharide, forms strong gels when heated, used in noodles, soups, and desserts, and stabilizes emulsions in sauces and dairy items as a low-calorie thickening option.
Commonly found in
- —Noodles
- —Soups and desserts
Key functions
- —Forms strong heat-set gels
- —Stabilizes emulsions
- —Provides low-calorie bulk
Potential Risks and Side Effects
- 01Generally regarded as safe for consumption
- 02Excessive intake may cause bloating or gas in those unaccustomed to high-fiber diets
- 03Rarely, individuals with allergies to bacterial polysaccharides may experience allergic reactions
- 04May affect absorption of certain medications