可得然胶的胶体强度随着加热温度的上升而提高。
The gel strength of curdlan gum increases with heating temperature increasing.
热稳定性：可得然胶的胶体对热具有很强的稳定性能。
Thermal stability: The gel of curdlan gum has strong stability for heat.
同样可得然胶浓度的低位凝胶比高位凝胶的胶体强度弱。
The gel strength of low gel is weaker than the high one with the same concentration of curdlan gum.
一般情况下，在食品加工行业，可得然胶以高位凝胶的形式被利用。
In general conditions, curdlan gum is used in the form of high gel in the food processing industry.
一般情况下，在食品加工行业，可得然胶以高位凝胶的形式被利用。
In general conditions, curdlan gum is used in the form of high gel in the food processing industry.
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