With the increase of temperature, the hardness and viscosity of jam gradually decreased.
In the temperature range from 27 °C to 50 °C, the hardness changes obviously.
Due to the thermal sensitivity of the Syrup and the thermal reversibility of the GEL system, the jam is relatively sensitive to temperature and can be softened gradually by heating within this temperature range.
According to the experimental observation within this temperature range, even if the biscuit is placed vertically, the jam does not overflow, the solidification state is still good.
The reason is that when Ph is 4.4, the GEL temperature of K-carrageenan is 60.59 °C, that is, when the temperature is lower than 60.5 °c, the jam can still keep the Gel form, so as not to dilute and produce fluidity.
With the temperature rising above 50 °C, after reaching 60 °C, the thermal reversibility of the GEL is fully displayed, the jam has fluidity, and the difference of the hardness of the jam is small under each temperature.
According to the experimental observation, when the temperature reaches 60.5 °c, the jam get optimal performance which can be filled, and has better fluidity, low viscosity and short wire drawing.