... quality and crunchiness. To improve crunchiness, thermal stability, water retention, curdlan powder, dispersion or swelling or dissolution solution ... , fried chicken, dumplings, siu mai. Curdlan can improve water retention, food quality and taste, improve various types of ... can anti-drip, penetration and improve quality. Standard usage: 0.2 ~ 1%.7.Others: Curdlan can improve cakes’ water retention ...