Abstract
1) Low-and high-set gels of curdlan were stable even if they were treated with freeze-thawing. Gel strength increased and syneresis was remarkably enhanced by the treatment. The gel strength increased and the syneresis decreased by the increase of concentration of curdlan.
2) In the case of high-set gel, syneresis was repressed by the presence of above 5 % starch, of milk or Tonyu (soy-milk) even after freeze-thawing.
3) Observation of curdlan gels by scanning electron microscope showed that microfibrils of the high-set gel seemed to be wider than those of the low-set gel. Much wider microfibrils were also observed by freeze-thawing in the high-set gel.
