jelly

carrageenan as a good coagulant, can replace the usualagar,Gelatinandpectinand so on. The jelly made of agar has insufficient elasticity and high price. The disadvantage of jelly made of gelatin is that it has low solidification and melting point, and preparation and storage require low temperature refrigeration. The disadvantage of pectin is that it needs to add sugar with high solubility and adjust the appropriate pH value to solidify. Carrageenan does not have these shortcomings, the jelly made with carrageenan is elastic and no water, therefore, it becomes the jelly commonly used gel agent.

product features:

1. excellent transparency, good elasticity, less water, smooth taste

2. Can quickly lift knots without freezing

3. moderate gel strength, good gloss, strong water retention

4. Easy to use, cost-effective, improve product quality

5. rich in water-soluble dietary fiber, belonging to the high dietary fiber food

Product Type:

1. Instant jelly powder

2. Frozen powder

3. Pudding powder

4. High transparency, high elasticity, high Q jelly powder

5. Inlet instant jelly powder