Curdlan

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.
It forms two types of heat-induced gels termed "high-set gels" and "low-set gels".
The former is irreversible, heat stable, and freeze-thaw stable gel formed upon heating to around 80 degrees Celsius.
This attribute is not found with other types of hydrocolloids or gelling agents.
The unique property of Curdlan could be applied in various food preparations including processed meat, surimi products, sauces, vegetarian foods, and functional foods.