The maximum amount of carrageenan used in jelly
Published Time:
2025-03-05
In practical applications, it is recommended to determine the optimal addition amount through process experiments, while also paying attention to the effects of dissolution conditions and acid-base stability on the finished product.
Based on existing search results, the maximum usage of carrageenan in jelly is not clearly indicated in publicly available information.
Application characteristics of carrageenan in jelly
Functional advantages
Compared to traditional colloids such as agar and gelatin, carrageenan-made jelly has better elasticity and no syneresis, making it a preferred gelling agent.
Usage precautions
Complete dissolution is necessary: Insufficient heating time may result in poor texture or incomplete formation of the jelly; however, excessive heating (especially under alkaline conditions) may cause denaturation, resulting in a "scrambled egg soup" appearance.
Sensitive to acidic environments: It is recommended to control the acidification temperature at 70-80℃, with a pH value no lower than 4, otherwise, the colloid structure may be easily damaged.
Relevant comparative references
Search results mention that the maximum amount of pectin powder added to jelly generally does not exceed 3.5%, but this data is for pectin, not carrageenan, and the two have different properties and cannot be directly extrapolated.
Suggestion
Due to the lack of direct regulatory or standard references (such as China's GB 2760 "Standards for the Use of Food Additives"), further consultation of authoritative food safety standards or production specification documents is needed to confirm the specific limits. In practical applications, it is recommended to determine the optimal amount through process experiments, while paying attention to the impact of dissolution conditions and acid-base stability on the finished product.
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