Jelly is a Western -style sweet, semi -solid state, which is made of mellasty, sugar, and juice. Also known as gel, the appearance is crystal clear, the color is bright, and the taste is soft. I jelly is a delicious food made of water, white sugar, kara gum, konjac powder, etc. It is the main raw material, through solitary, deployment, filling, sterilization, cooling and other processes. Cara glue, also known as corner barbaric gum, Kara gum, is a natural polysaccharide extracted from seaweed such as natural unicorn vegetables. It has the basic characteristics of soluble dietary fiber, and is a safe thickener approved by China for various foods. Monjac, also known as 蒟蒻, is mainly distributed in Sichuan, Yunnan, Guizhou, Shaanxi and other places in my country, and konjac noodles are pink products extracted through deep processing. The main ingredient of konjac powder is glycotium glycogen, which is a safe food component approved by my country. At present, the domestic jelly industry does not use bright glue, which can be seen from the ingredients table of jelly packaging products. The rubber powder such as Kara gum, konjac powder generally accounts for about 1%of jelly, accounting for about 5%of the total cost. but don’t easily believe that it can play a role in calcium supplement. Because jelly contains a large amount of dietary fiber, it digested very quickly in the human body, and the supplementary nutrients will soon be lost with the metabolism of the human body, so the supplementary effect is not very good.
Chemistry This is composed of partial hydrolyzed collagen. Collagen is a protein with higher content in animal tissues such as bones and skin. Collagen is a protein that consists of three polypeptide chains to form a spiral structure. In order to make gelatin desserts, if frozen, the collagen and water are mixed with water and heated to break the bonds that combine the three polypeptide chains. As the gelatin cools, these keys will try to form the same structure as before, but now there will be small bubbles in the middle. This makes the gelatin have a semi -solid gel -like texture. The brillon is a protein containing both acidic amino and alkaline amino. As a gender molecular, it is also acidic and alkaline. This allows it to react with different compounds, such as sugar and other food additives. These interactions make gelatin have multiple functions in different foods. This can stabilize the foam in marshmallow and other foods, helping maintain small ice crystals in ice cream, and can even be used as emulsifiers such as Taifeng Sugar and artificial butter. Although many pair of gel desserts contain fruits, some fresh fruits contain protein hydrolytic enzymes; these enzymes cut the gelatin molecules into peptides (protein fragments), which are too small to form firm gel. The use of this fresh fruit in the gelatin formula will cause desserts to never “solidify”. Specifically, pineapple contains proteases (protein lobes) pineapple protease, kiwi contains kiwi protease, figs contain flower -free fruit, papaya contain papaya protease. Cooking or canned can make protease degeneration and loss. For example, canned pineapple is very effective in gelatin desserts.
Jelly is a Western -style sweet, semi -solid state, which is made of mellasty, sugar, and juice. Also known as gel, the appearance is crystal clear, the color is bright, and the taste is soft.
I jelly is a delicious food made of water, white sugar, kara gum, konjac powder, etc. It is the main raw material, through solitary, deployment, filling, sterilization, cooling and other processes. Cara glue, also known as corner barbaric gum, Kara gum, is a natural polysaccharide extracted from seaweed such as natural unicorn vegetables. It has the basic characteristics of soluble dietary fiber, and is a safe thickener approved by China for various foods.
Monjac, also known as 蒟蒻, is mainly distributed in Sichuan, Yunnan, Guizhou, Shaanxi and other places in my country, and konjac noodles are pink products extracted through deep processing. The main ingredient of konjac powder is glycotium glycogen, which is a safe food component approved by my country. At present, the domestic jelly industry does not use bright glue, which can be seen from the ingredients table of jelly packaging products.
The rubber powder such as Kara gum, konjac powder generally accounts for about 1%of jelly, accounting for about 5%of the total cost.
but don’t easily believe that it can play a role in calcium supplement. Because jelly contains a large amount of dietary fiber, it digested very quickly in the human body, and the supplementary nutrients will soon be lost with the metabolism of the human body, so the supplementary effect is not very good.
Chemistry
This is composed of partial hydrolyzed collagen. Collagen is a protein with higher content in animal tissues such as bones and skin. Collagen is a protein that consists of three polypeptide chains to form a spiral structure. In order to make gelatin desserts, if frozen, the collagen and water are mixed with water and heated to break the bonds that combine the three polypeptide chains.
As the gelatin cools, these keys will try to form the same structure as before, but now there will be small bubbles in the middle. This makes the gelatin have a semi -solid gel -like texture.
The brillon is a protein containing both acidic amino and alkaline amino. As a gender molecular, it is also acidic and alkaline. This allows it to react with different compounds, such as sugar and other food additives. These interactions make gelatin have multiple functions in different foods.
This can stabilize the foam in marshmallow and other foods, helping maintain small ice crystals in ice cream, and can even be used as emulsifiers such as Taifeng Sugar and artificial butter.
Although many pair of gel desserts contain fruits, some fresh fruits contain protein hydrolytic enzymes; these enzymes cut the gelatin molecules into peptides (protein fragments), which are too small to form firm gel. The use of this fresh fruit in the gelatin formula will cause desserts to never “solidify”.
Specifically, pineapple contains proteases (protein lobes) pineapple protease, kiwi contains kiwi protease, figs contain flower -free fruit, papaya contain papaya protease. Cooking or canned can make protease degeneration and loss. For example, canned pineapple is very effective in gelatin desserts.