Curdlan gum is a new polymer produced by the microbial fermentation of sugar raw materials. It has the unique property of forming a gel under heating conditions and is also called a thermal gel. In 1996, the FDA approved the application of curdlan gum as a food raw material in the food industry. Curdlan gum does not dissolve in water, but it will swell and disperse easily in cold water. It is heated to form a colloid, according to its properties can be divided into low colloid and high colloid. It is produced by heating to 55~65°C and cooling to about 40°C, forming low-grade colloid with thermal reflection. When the water dispersion of cordlan gum is heated to more than 80°C, a higher colloid is formed. The Curdlan gel can reduce the water loss rate of chilled meat products and extend their shelf life.