Curdlan
A highly functional and safe microbial fiber.
- Category
- Thickeners
- Vegan
- Yes
- Vegetarian
- Yes
What it is
A bacterial exopolysaccharide that forms a highly elastic gel when heated.
How it is used in food
Curdlan is a β-1,3-glucan produced by fermentation with Agrobacterium species, and its distinctive property is heat-set gelling: heated above about 80 °C it forms a firm, thermo-irreversible gel that survives retorting, freezing and reheating. That makes it valuable in noodles, processed meat and surimi, tofu-style products and dumpling fillings, where it holds shape and water where other hydrocolloids melt. It is also fully indigestible, contributing fibre without calories.
Commonly found in- Vegan meats
- Noodles
- Jellies
Health and safety
Generally recognized as safe (GRAS). It passes through the digestive tract largely intact as dietary fiber.
Curdlan is GRAS in the United States and approved as a food additive in Japan, Korea, Taiwan and elsewhere; JECFA evaluated it and allocated an ADI 'not specified' after subchronic and reproductive-toxicity studies showed no adverse effects. It is not on the EU list of permitted additives, so it is not found in European products. Because it is a β-1,3-glucan it has been studied for immune-modulating activity, and its water-insoluble nature means it is largely excreted rather than fermented, so gastrointestinal effects are milder than with soluble fibres.
Regulatory status
| Region | Status | Notes |
|---|---|---|
| Australia & New Zealand FSANZ |
Permitted | Permitted under the FSANZ Food Standards Code. |
| European Union EFSA / European Commission |
Not approved | Not on the EU authorised list of food additives (Annex II). |
| United States FDA (Food and Drug Administration) |
Permitted | Authorised for food use by the FDA (often GRAS for standard additives). |
Identification on labels
- E-number
- E424
Worth knowing
Curdlan is unusual among hydrocolloids in forming two different gels from the same solution: heating to around 60 °C gives a soft, springy, reversible 'low-set' gel, while heating past 80 °C produces a firm irreversible 'high-set' gel. Japanese manufacturers exploited this to build texture into foods that must be sterilised in the package.
Conclusion
A highly functional and safe microbial fiber.
Is it in what you are buying?
ScanWise reads the barcode and tells you which additives a product actually contains, and what they do to its score.
Open the appEntry last reviewed 2026-07-28.
← All additives