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9550 High Elastic Jelly Powder
The high elastic jelly powder series, made from carrageenan and konjac flour, is suitable for making cup jelly or jellies in any shapes. The jellies, with little water, are fairly solid and in high elasticity, and have a smooth taste.
The powder, made through our excellent workmanship, is bright in color but without insoluble matter. In the production process, it is easy to be melted and filter and it freezes at high speed as well.
Ingredients for Reference
Ingredients | Dosage (kg) | Ingredients | Dosage (kg) |
Jelly powder | 10 | Sweetener | 1 |
Citric acid | 2.5 - 3 | Sugar | 50 |
Potassium sorbate | 0.4 | Aspartame | 1 |
Production Process
Put the grinded gum and the dissolved sugar substitute (Aspartame, Sweetener), Preservative (Potassium Sorbate) into the cooking container with cool water to the specified level. Heat it up to 92°C by steam and continued not less than 20 minutes. (Open the cover when the temperature of the gum at 90°C to avoid spilling. )Turn off the steam, keep this temperature 5-8 minutes and then add the dissolved Citric acid when the temperature of gum at85°C . Add the dissolved coloring matter and flavor. Taste the flavor. (The QC person detects and adjusts the sweet and acidity according to the enterprise standard.)Filter the gum to the tank, then filling and Pasteurizing. (The temperature is not less than 75°C during filling and pasteurization) The time from adjusting the citric acid to filling finished must be controlled within one hour.
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