Dessert Jelly
Dessert Gel
Usage level : 0.7 – 1.0 %
C-TECH DG-207 is a refined carrageenan, compounded to serve as a gelling agent for dessert jelly. It gives a transparent finished product that is elastic and with little syneresis.
| Appearance | Light tan, free flowing powder |
| Moisture content | 12% maximum |
| pH | 6 – 10 |
| Viscosity ( 1.5% solution at 75 °C) | 50 – 300 cps |
| Water Gel Strength (1.5% solution at 20°C) | 200 – 500 g/cm² |
| Total Plate Count | maximum of 10,000 cfu/g |
| Yeast and Molds | maximum of 500 cfu/g |
| Salmonella | negative in 1.0 gram |
| E. coli | negative in 1.0 gram |
SUGGESTED RECIPE FOR DESSERT GEL
| C-TECH DG-207 | 0.7 – 1.0 % |
| Sugar | 27.00 % |
| Citric Acid | 0.15 % |
| Sodium Citrate | 0.12 % |
| Sodium Benzoate | 0.08 % |
| Food Color | q.s. |
| Flavor | q.s. |
| Water | To make 100% |
- Pre-mix C-TECH DG-207 with sugar.
- Pour the dry blended powder into the water with continuous agitation.
- Heat the mixture to boiling temperature and hold for 5 minutes.
- Cool to 70°C and add sodium citrate.
- Add citric acid ,color and flavor.
- Pour into molds and allow to set.
- Pack in a sterile container.
NOTE:
Technical data are supplied for guidance only and may be different from customer’s results due to differences in testing methods and instruments.