Gellan gum used in Jelly, jam

       Usually, we use pectin, carrageenan and sodium alginate to produce jelly and jam, if we use gellan gum to replace them as a gelling agent, not only can reduce the use amount, but also can obtain better texture and taste. But in general, gellan gum is not used alone in the jelly, because its cost is too high and gellan gum is very brittle. So generally we use composite gellan gum, on one hand it will reduce costs, on the other hand it will improve the taste of product, the third aspect is that composite gellan gum can improve thermal irreversibility of gellan gum. General, the composite gel cost of ton jelly gel is around 1300 yuan. Gellan gum is usually used to do color layered jelly, currently,  color jelly is produced by some large enterprises.

Formula1:Jam

The solid content in Jam is 38%, we can make a perfect low solids jam when the usage of gellan gum is 0.2%. If we use low methoxyl pectin or carrageenan, the dosage were 0.8% and 1.0%.
　　

Formula2: Multi layer jelly

Using 0.5% gellan gum and 0.2% xanthan gum can make different layer jelly of different colors and flavors. Using oil soluble edible pigments and spices can make color and flavor of colored jelly and no odor.

Formula3: Shake ice

Sucrose 11.5%, syrup 17.5%, compound gum 0.61%-0.65%, citric acid 0.15% -0.20%, flavor 0.1%.

The liquid is heated at 90℃ for sterilization, then cooling to 30-35℃, add spices, pigments, mixing, filling, injection molding, freezing.

Formula4: Brittle jelly

Sucrose 10.6%, citric acid 0.26%, citric acid sodium 0.4%, junction cold gum 0.15%, calcium chloride 0.15%, water 88.44%, appropriate amount of essence, pigment

Mix sucrose, citric acid, citric acid sodium, gellan gum evenly, add water to dissolve, heated to 90-95 ℃, so that the gellan gum can dissolved completely, slightly cool, add calcium chloride solution that is prepared, then add flavor, pigment, filling, capping, after cooling, you can get jelly that is brittle and delicious.

Formula5: Elastic jelly

Sucrose 18%, citric acid 0.20%, sodium citrate 0.15%, citric acid potassium 0.08%, compound gum 0.85%, essence 0.10%, water 80.62%.

Add quantitative water into the cylinder, start the blender; premix compound gum and sugar that is 5-1O times of the gum. Pour the mixture into the cylinder slowly with stirring, and add the rest of the sucrose; heating to 90-95℃, then stop heating, insulation for 3-5min, adding citric acid, lemon acid sodium, potassium citrate solution that are pre-dissoluted. At last, add flavor, pigment, stirring, filling and capping.

Formula6: Refined jelly

Sucrose 18%, compound gum 0.6%, citric acid sodium 0.15%, citric acid 0.20%, citric acid potassium 0.08%, essence 0.10%, appropriate amount of pigment.

Add quantitative water into the cylinder, start the blender; premix compound gum and sugar that is 5-10 times of the gum. Pour the mixture into the cylinder slowly with stirring, and add the rest of the sucrose; heat to 90-95℃, then stop heating, insulation for 3-5min, adding citric acid, lemon acid sodium, potassium citrate solution that are pre-dissoluted. At last, add flavor, pigment, stirring, filling and capping.