1)Carrageenan 95% min 2)120 mesh 3)Used in jelly powder, meat, ice cream etc

Carrageenan 95% 120 mesh used in jelly powder

 

Sample recipe for Jelly powder

1.   Sample recipe:

               Ingredient               Content(%)

              Jelly powder             0.50~1.20

              Sugar                   18~25

              Sodium Citric            0.10

              Citric Acid               0.20~0.35                  

              Fruit Juice               As required

              Flavor                   0.05~0.10

              Pigment                As required

              Water                   100 in total

2. Method:

(1)  Mix the jelly powder, Sodium Citric and sugar keeping dry

(2)  Add into the cold water and heat to boiling by agitation

(3)  Sift out bubble with 40 mesh     

(4)  Add citric acid solution and fruit juice with stirring while its temperature reducing below 76°C(PH adjust in the range of 3.8~4.2)

(5)  Add pigment and flavor

(6)  Filling and packing

(7)  Sterilization  (maintain at temperature of 85°C for 15 min)

(8)  Cooling

Our package for  Carrageenan

Pure Carrageenan for jelly powder/meat/ice cream