... , instant noodles and other pasta. Curdlan can increase elasticity, chewing sense, prevent burnt, slimy and soup muddy. Standard usage:0.1 ... %.2.2.Tofu processing. Enhanced heat resistance, freeze, improved fresh sense of improvement of shape. Standard usage of 0.5 ~ 5 ... heated frozen gel food, mixed in starch can get a sense of fresh food. Standard use of 1 ~ 10%. The check ...