Global Curdlan Gum Supply, Demand and Key Producers, 2026-2032
Description
The global Curdlan Gum market size is expected to reach $ 72.27 million by 2032, rising at a market growth of 7.1% CAGR during the forecast period (2026-2032).
Curdlan gum is a white powdery polysaccharide extracted through fermentation, alcohol extraction, filter press, drying, crushing and other processes using carbon sources, nitrogen sources and trace elements.
The molecular structure of curdlan gum is a linear glucan composed of D-glucose through β-1,3 glycosidic bonds. It can form a low-strength thermoreversible gel after heating it to 55°C. When curdlan gum is heated to 80-145°C, a thermally irreversible gel can be formed.
In 2024, global sales of curdlan gum reached approximately 3,271 tons, with an average global market price of around US$11,962/ton. Production capacity varies significantly among manufacturers, with gross profit margins ranging from approximately 25% to 50%.
Curdlan gum is a highly functionalized branch of the microbial polysaccharide system. Compared with conventional hydrocolloids, its key differentiating feature is thermal coagulation: they can form low-set and high-set gels at different temperature windows and remain structurally stable under high-temperature sterilisation and freeze–thaw cycles. This gives it unique value in texture engineering for meat products, noodles, seafood products and various high-temperature processed foods, and makes it an important enabler for the rapid expansion of frozen prepared dishes, ready-to-eat meals and plant-based products. On the supply side, global capacity is concentrated in a small number of fermentation producers, especially large bases in Asia; this concentration reinforces pricing power and technical influence for these materials.
In terms of demand drivers, one important factor is the steady rise in consumer acceptance of ready-to-eat, convenience and prepared foods. Manufacturers not only need to preserve flavour but also care more about texture and structural integrity after reheating. Curdlan gum allows significant improvements in water retention, elasticity and sliceability at low dosage, becoming a key tool that simultaneously “upgrades quality and manages cost”. Another factor is the health-oriented shift toward low-fat meat products, functional flour-based foods and special dietary products, where these polysaccharides can partially replace fat while contributing dietary-fibre attributes, fitting naturally with “light, reduced-fat” positioning.
Looking ahead, the curdlan gum sector is evolving along a path of “application specialization – product upgrading – greener supply chains”. On the one hand, producers are tuning gel strength, particle size, pre-gelation degree and blending ratios with proteins or other gums to develop application-specific solutions, upgrading from simple “single additives” to integrated “functional systems”. On the other hand, at the raw-material and process level, there is growing interest in using agro-industrial by-products or lignocellulosic hydrolysates as carbon sources, combined with water- and energy-saving measures and better utilisation of side streams, in response to sustainability expectations and environmental regulations. Overall, although the absolute market size of curdlan gum is not large, it is a relatively stable, high-bargaining-power niche with meaningful technical and relational barriers, whose outlook is closely tied to the expansion of prepared foods, plant-based products and biomedical materials.
This report studies the global Curdlan Gum production, demand, key manufacturers, and key regions.
This report is a detailed and comprehensive analysis of the world market for Curdlan Gum and provides market size (US$ million) and Year-over-Year (YoY) Growth, considering 2025 as the base year. This report explores demand trends and competition, as well as details the characteristics of Curdlan Gum that contribute to its increasing demand across many markets.
Highlights and key features of the study
Global Curdlan Gum total production and demand, 2021-2032, (Tons)
Global Curdlan Gum total production value, 2021-2032, (USD Million)
Global Curdlan Gum production by region & country, production, value, CAGR, 2021-2032, (USD Million) & (Tons), (based on production site)
Global Curdlan Gum consumption by region & country, CAGR, 2021-2032 & (Tons)
U.S. VS China: Curdlan Gum domestic production, consumption, key domestic manufacturers and share
Global Curdlan Gum production by manufacturer, production, price, value and market share 2021-2026, (USD Million) & (Tons)
Global Curdlan Gum production by Type, production, value, CAGR, 2021-2032, (USD Million) & (Tons)
Global Curdlan Gum production by Application, production, value, CAGR, 2021-2032, (USD Million) & (Tons)
This report profiles key players in the global Curdlan Gum market based on the following parameters - company overview, production, value, price, gross margin, product portfolio, geographical presence, and key developments. Key companies covered as a part of this study include Organo Food Tech Corporation, Mitsubishi Corporation Life Sciences, Hebei Xinhe Biochemical, WeiFang Healthing Biotechnology, Shandong Cuiyuanyikang Biotechnology, Shandong GuoLi Biotechnology, BLG Group, Yiming Biological, etc.
This report also provides key insights about market drivers, restraints, opportunities, new product launches or approvals.
Stakeholders would have ease in decision-making through various strategy matrices used in analyzing the World Curdlan Gum market
Detailed Segmentation:
Each section contains quantitative market data including market by value (US$ Millions), volume (production, consumption) & (Tons) and average price (US$/Ton) by manufacturer, by Type, and by Application. Data is given for the years 2021-2032 by year with 2025 as the base year, 2026 as the estimate year, and 2027-2032 as the forecast year.
Global Curdlan Gum Market, By Region:
United States
China
Europe
Japan
South Korea
ASEAN
India
Rest of World
Global Curdlan Gum Market, Segmentation by Type:
Food Grade
Industrial Grade
Other
Global Curdlan Gum Market, Segmentation by Purity:
Purity ≥ 99%
Purity ＜ 99%
Global Curdlan Gum Market, Segmentation by Physical Form:
Fine Powder
Granular
Other
Global Curdlan Gum Market, Segmentation by Application:
Meat Products
Pasta Products
Bionic Vegetarian
Petroleum Industry
Other
Companies Profiled:
Organo Food Tech Corporation
Mitsubishi Corporation Life Sciences
Hebei Xinhe Biochemical
WeiFang Healthing Biotechnology
Shandong Cuiyuanyikang Biotechnology
Shandong GuoLi Biotechnology
BLG Group
Yiming Biological
Key Questions Answered:
1. How big is the global Curdlan Gum market?
2. What is the demand of the global Curdlan Gum market?
3. What is the year over year growth of the global Curdlan Gum market?
4. What is the production and production value of the global Curdlan Gum market?
5. Who are the key producers in the global Curdlan Gum market?
6. What are the growth factors driving the market demand?
Curdlan gum is a white powdery polysaccharide extracted through fermentation, alcohol extraction, filter press, drying, crushing and other processes using carbon sources, nitrogen sources and trace elements.
The molecular structure of curdlan gum is a linear glucan composed of D-glucose through β-1,3 glycosidic bonds. It can form a low-strength thermoreversible gel after heating it to 55°C. When curdlan gum is heated to 80-145°C, a thermally irreversible gel can be formed.
In 2024, global sales of curdlan gum reached approximately 3,271 tons, with an average global market price of around US$11,962/ton. Production capacity varies significantly among manufacturers, with gross profit margins ranging from approximately 25% to 50%.
Curdlan gum is a highly functionalized branch of the microbial polysaccharide system. Compared with conventional hydrocolloids, its key differentiating feature is thermal coagulation: they can form low-set and high-set gels at different temperature windows and remain structurally stable under high-temperature sterilisation and freeze–thaw cycles. This gives it unique value in texture engineering for meat products, noodles, seafood products and various high-temperature processed foods, and makes it an important enabler for the rapid expansion of frozen prepared dishes, ready-to-eat meals and plant-based products. On the supply side, global capacity is concentrated in a small number of fermentation producers, especially large bases in Asia; this concentration reinforces pricing power and technical influence for these materials.
In terms of demand drivers, one important factor is the steady rise in consumer acceptance of ready-to-eat, convenience and prepared foods. Manufacturers not only need to preserve flavour but also care more about texture and structural integrity after reheating. Curdlan gum allows significant improvements in water retention, elasticity and sliceability at low dosage, becoming a key tool that simultaneously “upgrades quality and manages cost”. Another factor is the health-oriented shift toward low-fat meat products, functional flour-based foods and special dietary products, where these polysaccharides can partially replace fat while contributing dietary-fibre attributes, fitting naturally with “light, reduced-fat” positioning.
Looking ahead, the curdlan gum sector is evolving along a path of “application specialization – product upgrading – greener supply chains”. On the one hand, producers are tuning gel strength, particle size, pre-gelation degree and blending ratios with proteins or other gums to develop application-specific solutions, upgrading from simple “single additives” to integrated “functional systems”. On the other hand, at the raw-material and process level, there is growing interest in using agro-industrial by-products or lignocellulosic hydrolysates as carbon sources, combined with water- and energy-saving measures and better utilisation of side streams, in response to sustainability expectations and environmental regulations. Overall, although the absolute market size of curdlan gum is not large, it is a relatively stable, high-bargaining-power niche with meaningful technical and relational barriers, whose outlook is closely tied to the expansion of prepared foods, plant-based products and biomedical materials.
This report studies the global Curdlan Gum production, demand, key manufacturers, and key regions.
This report is a detailed and comprehensive analysis of the world market for Curdlan Gum and provides market size (US$ million) and Year-over-Year (YoY) Growth, considering 2025 as the base year. This report explores demand trends and competition, as well as details the characteristics of Curdlan Gum that contribute to its increasing demand across many markets.
Highlights and key features of the study
Global Curdlan Gum total production and demand, 2021-2032, (Tons)
Global Curdlan Gum total production value, 2021-2032, (USD Million)
Global Curdlan Gum production by region & country, production, value, CAGR, 2021-2032, (USD Million) & (Tons), (based on production site)
Global Curdlan Gum consumption by region & country, CAGR, 2021-2032 & (Tons)
U.S. VS China: Curdlan Gum domestic production, consumption, key domestic manufacturers and share
Global Curdlan Gum production by manufacturer, production, price, value and market share 2021-2026, (USD Million) & (Tons)
Global Curdlan Gum production by Type, production, value, CAGR, 2021-2032, (USD Million) & (Tons)
Global Curdlan Gum production by Application, production, value, CAGR, 2021-2032, (USD Million) & (Tons)
This report profiles key players in the global Curdlan Gum market based on the following parameters - company overview, production, value, price, gross margin, product portfolio, geographical presence, and key developments. Key companies covered as a part of this study include Organo Food Tech Corporation, Mitsubishi Corporation Life Sciences, Hebei Xinhe Biochemical, WeiFang Healthing Biotechnology, Shandong Cuiyuanyikang Biotechnology, Shandong GuoLi Biotechnology, BLG Group, Yiming Biological, etc.
This report also provides key insights about market drivers, restraints, opportunities, new product launches or approvals.
Stakeholders would have ease in decision-making through various strategy matrices used in analyzing the World Curdlan Gum market
Detailed Segmentation:
Each section contains quantitative market data including market by value (US$ Millions), volume (production, consumption) & (Tons) and average price (US$/Ton) by manufacturer, by Type, and by Application. Data is given for the years 2021-2032 by year with 2025 as the base year, 2026 as the estimate year, and 2027-2032 as the forecast year.
Global Curdlan Gum Market, By Region:
United States
China
Europe
Japan
South Korea
ASEAN
India
Rest of World
Global Curdlan Gum Market, Segmentation by Type:
Food Grade
Industrial Grade
Other
Global Curdlan Gum Market, Segmentation by Purity:
Purity ≥ 99%
Purity ＜ 99%
Global Curdlan Gum Market, Segmentation by Physical Form:
Fine Powder
Granular
Other
Global Curdlan Gum Market, Segmentation by Application:
Meat Products
Pasta Products
Bionic Vegetarian
Petroleum Industry
Other
Companies Profiled:
Organo Food Tech Corporation
Mitsubishi Corporation Life Sciences
Hebei Xinhe Biochemical
WeiFang Healthing Biotechnology
Shandong Cuiyuanyikang Biotechnology
Shandong GuoLi Biotechnology
BLG Group
Yiming Biological
Key Questions Answered:
1. How big is the global Curdlan Gum market?
2. What is the demand of the global Curdlan Gum market?
3. What is the year over year growth of the global Curdlan Gum market?
4. What is the production and production value of the global Curdlan Gum market?
5. Who are the key producers in the global Curdlan Gum market?
6. What are the growth factors driving the market demand?
Table of Contents
106 Pages
- 1 Supply Summary
- 2 Demand Summary
- 3 World Manufacturers Competitive Analysis
- 4 United States VS China VS Rest of the World
- 5 Market Analysis by Type
- 6 Market Analysis by Application
- 7 Company Profiles
- 8 Industry Chain Analysis
- 9 Research Findings and Conclusion
- 10 Appendix
Pricing
Currency Rates
Questions or Comments?
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