Making Carrageenan Jelly: The Top 3 Special Attentions For You

Kids of all ages love carrageenan jelly, and nowadays many manufacturers use carrageenan in jelly-based products.

Among all food additives, 카라기난 can be regarded as a "superstar". Because carrageenan has strong stability and is not easily degraded after long-term storage, it is generally used as a thickener, gelling agent, suspending agent, emulsifier, and stabilizer in the food industry.

Compared with other edible gums, carrageenan has more advantages in terms of characteristics and price, and will gradually replace agar, gelatin, and 펙틴.

Take jelly as an example:

The jelly made from agar is not only inflexible but also expensive;
The jelly made of gelatin has a low freezing point and melting point, which requires high-temperature conditions for preparation and storage, and requires low-temperature refrigeration;
To make jelly with pectin, you need to add high-solubility sugar and adjust the pH to set it.

But the jelly made of carrageenan does not have these shortcomings, not only is elastic and has no water separation. Therefore, carrageenan has become a commonly used gelling agent for jelly with its great advantages.

In addition to carrageenan jelly, carrageenan is also widely used in jams, candies, chocolates, beverages, dairy products, pasta products, and other foods.

Today we mainly talk about the three points that need attention in making jelly with carrageenan.

1. Heat Preservation Period (Holding Time)

Since carrageenan belongs to the konjac gum system, its solubility is relatively low, so it needs to be kept warm.

If the holding time is not enough and the dissolution is not complete, the jelly made will not taste good, and the jelly will be very tender and not formed in serious cases;

But at the same time, the holding time is too long, and the carrageenan jelly will be too alkaline.

Or if buffering agents such as sodium citrate are added, deacetylation and denaturation are prone to occur, resulting in "egg soup", and the carrageenan jelly may still not form.

Therefore, it is recommended not to keep it warm after boiling in summer, and keep it for 10 minutes after boiling in winter. Spring and autumn are somewhere in between.

2. Temperature Control When Adding Acid

Since carrageenan is not acid-resistant, the lower the acid temperature, the better. Generally, it should be carried out before filling the jelly at 70?-80? or according to the actual process conditions. Otherwise, the higher the temperature, the more easily the carrageenan jelly structure will be damaged and affect the taste.

At the same time, it is recommended to add citric acid after dissolving in water to avoid local over-acidity;

The pH value is generally not lower than 4, and other colloids should be used to assist with a more sour taste;

Pasteurization will also affect the taste and needs to be adjusted according to the actual situation.

3. Filtering

After boiling, use a sieve to filter the material liquid, the purpose of which is to remove the insoluble konjac gum particles and obtain a relatively transparent jelly. In this way, some high-grade carrageenan jelly can be transparent.

The use of carrageenan to make transparent fruit jelly has been produced in our country for a long time. It has a strong fruit aroma, moderate sweetness, refreshing and non-sticky, and has better transparency than agar and lower price than agar.

Adding to general hard candies and soft candies can make the product taste smoother, more elastic, less viscous, and higher stability.

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