Gellan Gum LA Used in Jelly and Jam Products:
Typically, both jelly and jam manufacturing is the use of pectin, carrageenan and sodium alginate. But gellan gum can replace them as a gelling agent, it can not only reduce the dosage, also help getting a better texture and taste. But generally gellan gum is not alone used in jelly, because the cost of gellan gum is too high, and gellan gum gels are very brittle. So generally we use composite gellan gum, on the one hand it can reduce producing costs and improves product taste, on the other hand, it mainly improves thermal irreversibility of gellan gum.
Example 1:Jam
Solids content in Jam: 38%
Gellan gum LA:0.2%
Remark:If using low methoxyl pectin or carrageenan, the dosage of them is respectively 0.8% and 1%.
Example 2:Layered jelly
Gellan gum LA:0.05%
Xanthan gum:0.2%
Carrageenan:0.3%
It can make into different colors and different flavors multilayer jelly. Just use oil-soluble food coloring and spices. It can be made into red, green, yellow, white and other colored jellies with different flavor. And without blendiing.
Example 3: Shake with ice(Jelly ice)
Sugar: 11.5%
Syrup:17.5%
Dextrin:2.0%
Composite gellan gum:0.61-0.65%
Citric acid:0.15-0.20%
Flavours:0.1%
Method:the production process of the liquid will be heating sterillization with 90C, then cooling to 30-35C. Adding flavours, colors, then mixing, filling,injection molding and frozen.
Example 4: Brittle Jelly
Sugar:15.0%
Citric acid:0.2%
Sodium citrate:0.04%
Gellan Gum LA:0.15%
Calcium chloride:0.15%
Water:100%
Flavours: Certain
Colors:Certain
Method: Firstly mixed sugar,citric acid, sodium citrate,gellan gum LA, dissolved in water, then heat to 90-95C until gellan gum completely dissolved. After cooling later and add all into solution of calcium chloride. Finally, adding the right amount of flavor, colors, then filling,capping, and cooling.
Example 5: Elastic Jelly
Sugar:18%
Citric acid:0.20%
Sodium citrate:0.15%
Potassium citrate:0.08%
Composite gellan gum:0.85%
Flavors:0.10%
Water:100%
Method:Firstly add some water into ingredients cylinder, start the blender. Then pre mix 5-10 times sugar with composite gellan gum. Stirring it slowly and pouring into the ingredients cylinder. Then adding the remaining sugar, heating to 90-95C, and keep 3-5min. Adding pre-dissolved citric acid, sodium citrate, potassium citrate solution, then adding flavors, colors and stirring evenly. Finally, filling and capping.
Example 6: Refined Jelly
Sugar:18%
Composite gellan gum:0.6%
Sodium citrate:0.15%
Citric acid:0.20%
Potassium citrate:0.08%
Flavors:0.10%
Colors:Certain
Method:Firstly add some water into ingredients cylinder, start the blender. Then pre mix 5-10 times sugar with composite gellan gum. Stirring it slowly and pouring into the ingredients cylinder. Then adding the remaining sugar, heating to 90-95C, and keep 3-5min. Adding pre-dissolved citric acid, sodium citrate, potassium citrate solution, then adding flavors, colors and stirring evenly. Finally, filling and capping.
