Let the taste of jelly products diversified compounding optimized into food thickener development direction

Jelly is a semi-solid frozen food made from edible sugars and food thickeners, supplemented by acids, colorants and flavors.
in jelly production, the application of food thickener jelly gel is key.
the addition of thickeners in jelly products is very low, but its effect on product morphology is decisive.
at present, thickeners used in jelly production mainly include caramel, gelatin, cold glue, rosacea gum, sodium alginate, jaundol, phosphorus, agar and sodium methyl cellulose.
Carra gum one of the most commonly used gels in jelly production, it is extracted from the cell walls of red algae polysaccharides, hydro-linear non-erme polysaccharides containing sulfate groups, made up of 1,4-β-D-D-diafur semi-lactose and 1,3-α-D-d-diafuran semi-lactose as the basic skeleton. in the process of slow cooling after heating of
cara gel solution, the molecules are transformed from curl to spiral, and then further transformed from a single helix to a double helix, forming a three-dimensional mesh structure, i.e. a gel- shape;
gelatin is hydrolysate obtained by the degradation of collagen-rich animal connective tissue, such as animal skin, bone, tendon, etc., and has good gel and thermal reversibility, and is widely used in the production of jelly and jelly powder.
main ingredient in gilding powder, which makes jelly, is gelatin.
when using gelatin alone, the gel strength is weak, and the concentration required for the gel is larger, so it is often used in compound with other thickeners such as caragel, sodium seaweed, etc., with good synergy.
cold glue A linear polysaccharide synthesized and secreted by prosthesis monocytobacteria during pure-species fermentation of carbohydrates.
the gels formed by them have the characteristics of thermal irreversitability at high temperatures and are often used in the production and processing of double or multi-layer jelly.
In recent years, with the continuous improvement of living standards, people's taste and health requirements for jelly are getting higher and higher, the jelly from a simple snack to nutrition and delicious health food, jelly production enterprises become an effective way to transform and upgrade.
Based on the diversification of food thickener types and the differentiation of gel properties, a single thickener or binary compound thickener is often difficult to achieve satisfactory results, which requires the improvement and innovation of food thickener application technology.
, two or more thickeners are required to match the gel to achieve optimal performance in the most appropriate proportion.
For example, although the gel formed by caramel gel is better permeable, but its brittleness is larger, water holding performance is not good, easy to dehydrate, and when caramel gel and a other thickener, such as hedgehog gum, magic taro glue, jaundol, corn starch and other compounding, its gel strength, elasticity can be significantly improved.
Many food thickeners used in jelly production are not gel-like in themselves, such as sodium alginate, jaundol, magic taro, hedgehogs, etc., but when they are used in pairs with some gel thickeners, they can usually show gel synergy and improve product quality.
In the future, the continuous development of food thickeners and the continuous optimization of compounding application technology to meet the needs of the plurality of jelly products, storage stability and more health jelly new product development will be a new issue that Jelly enterprises need to constantly overcome.