Gellan gum is dry powder and beige in color. It has no special taste or smell and decomposes without melting at about 150℃. It has good heat resistance and acid resistance, and also has high stability to enzymes. It is insoluble in non-polar organic solvents and cold water, but can be dispersed in water with a little stirring, dissolved into a transparent solution when heated, and forms a transparent and solid gel after cooling.
Application of gellan gum in candies and jams:
Gellan gum is used when preparing candies with high sugar content. A more scientific and economical method is to first hydrate it in low-concentration sugar, and then achieve the required sugar concentration through concentration. Although gellan gum can also form gel in high sugar solution, high sugar concentration can prevent gellan gum from hydrating. The main function of gellan gum in candies is to provide superior texture and structure to the product and shorten the gelling time of starchy gummies.
The solid content in the jam is 38%, and the gellan gum dosage is 0.2%, which can produce a perfect low-solids jam. If low-methoxygen is used, Based on pectin or carrageenan, the dosage is 0.8% and 1% respectively.
微信扫一扫打赏
