Jelly

Product introduction

The blending jelly powder series, carrageenan and konjac powder as the main raw materials, through

scientific deployment based on our technical and experience, the solution is easy to process.

Application product

Traditional jelly

Instant jelly

Suckable jelly

Enzyme jelly

Gelatin-like taste jelly

Main feature

·Good control on water precipitation

·High transparency

·Good flavor releasing

·Provide cost-effective solutions

·Jelly textures can be customized

·Excellent formula can adapt to different PH value production environment

Product reference process

1. Mix jelly powder with white sugar, preservatives, etc., and slowly add to hot water above 90°C while stirring. 

2. Keep warm for 15 minutes.

3. Cool the jelly liquid to around 75-80°C, and add citric acid and sodium citrate solution.

4. Add flavors, colors, and other additives, and adjust the volume with hot water.

5. Fill and sterilize at 85-90°C for 15 minutes.

6. Quality inspection and then warehousing.