For use in Water Jelly products

Gellan Gum for Water Jelly

For use in Water Jelly products

Example Water Jelly recipe

Apple Juice Concentrate 5%

Sucrose 20%

Citric Acid (50% in water) 0.14%

Calcium Lactate 0.15%

Gellan Gum for Water Jelly 0.4-0.5% (depending on the viscosity of the desired texture)

Ascorbic Acid 0.03%

Complete water 100%

step:

1. Mix Gellan Gum with sugar, then dissolve in water and heat at 90-95C, stirring continuously for about 15 minutes.

2. Fill concentrated fruit juice By diluting it in water first, then heating it to 80C and then adding it to the first part. Blend until combined.

3. Fill Ascorbic Acid  Blend until combined.

4. Fill Calcium Lactate  By warming and dissolving Calcium Lactate in water first. Then add it to the main part. Blend until combined.

5. Add the remaining water to make the formula 100% complete by heating the water to 80C first and then adding it to the main part.

6. Fill Citric Acid  (Dissolve in water to get a concentration of 50%)

7. Pour it into the mold. at a temperature not lower than 60C

8. Sterilize at 90C for 30 minutes.

8. Leave to cool.

Usage: For all types of products who want to increase viscosity Increase gel texture (thickening)

Mixing method: dissolves in hot water

Usage rate: 0.1-1% (depending on desired viscosity)

Product characteristics: White/light colored powder

Solubility: Can dissolve in water (use heat >70C)

Storage: If you want to keep it for the long term Store at room temperatureDo not expose to sunlight. and avoid humidity