Curdlan

INS 424CAS 54724-00-4

Used as a thickener — Codex also lists it as firming agent, gelling, agent, stabilizer.

Curdlan is a fermentation-derived gelling agent unusual in that it forms a firm gel when heated rather than when cooled, and the gel does not melt again. It is used in noodles, processed meats and jellies.

Where it is and isn’t permitted

Status of Curdlan by jurisdiction. Every jurisdiction this site covers is listed, including those where the substance does not appear.
JurisdictionStatusScope and limitsCitation
United StatesFood and Drug AdministrationPermitted, with conditions21 CFR 172.809retrieved 2026-09-07
Codex AlimentariusCodex Alimentarius Commission / JECFAPermitted, with conditions

1 food category

no numerical limit (good manufacturing practice)

CXS 192-1995 Table Three, INS 424and 1 further provisionretrieved 2026-09-07

What it is made from

Produced by fermenting a sugar feedstock with the bacterium Agrobacterium biovar 1, then recovering the polysaccharide.

  • Vegan
  • Vegetarian
CAS registry number
54724-00-4

Every name it appears under

4 recorded names. A label may use any of them.

INS number

  • 424

CAS registry number

  • 54724-00-4

As it appears in regulation

  • Curdlan

Other names

  • Curdlan

Hazard reference values

Values set by assessing bodies. A body that has not set a value is not listed here.
TypeValuePopulationAssessed byOpinion
ADI1consumersEFSA FAF2023

Evidence and how bodies read it

Studies, and the differing conclusions regulators drew from them, are curated by hand rather than machine-read, and none has been written for this substance yet.

Sources for this page

  • ecfr retrieved 2026-09-07
  • gsfa retrieved 2026-09-07

Full licence terms and publisher details on Sources. How this page is built and updated: Method.

Machine-readable:/api/v1/additives/curdlan.json