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%
  1. Pre-mix C-TECH DG-207 with sugar.
  2. Pour the dry blended powder into the water with continuous agitation.
  3. Heat the mixture to boiling temperature and hold for 5 minutes.
  4. Cool to 70°C and add sodium citrate.
  5. Add citric acid ,color and flavor.
  6. Pour into molds and allow to set.
  7. 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.

Contact

Jalan Jagaraga No. 33 - 35, Surabaya 60175
East Java, Indonesia
Phone: (+62321) 352 5121, (+62321) 352 0135, (+62321) 353 2107
Email: johanes@algalindo.com

Proud member of

Send us inquiries