KONJAC   COMPLEX   POWDER

Jelly Powder

Jelly Powder is a compound powder and mainly combined super grade konjac powder with carrageenan. It’s specially made for jelly products. This jelly powder has below characteristics:
1. Good transparency, high gel strength
2. Non-insoluble grains
3. Good mouth feeling, no bitter taste

Reference of formulation：

Method of using jelly powder:

1. Dosage 0.5—0.8%，the more dosage be used, the higher gel strength and toughness it gets;
2. First, mix the jelly powder with partial of granulated sugar, then add it into the cold water and agitate evenly;
3. Add the granulated sugar in, and heat the solution to boiling（95—100℃）with agitate, keep the solution boiling at the same temperature for 5-10min.,
4. After finish heating, filter the solution with 80-100mesh. Then, sugar gel solution with good transparency obtained;
5. Add acid into the solution when its temperature drops to 65—70℃, keep its Ph value not lower than 3.7-3.8.  After that, pour it into the jelly cups;(add acid in high temperature prohibited)
6. Seal it;
7. Sterilization: Sterilize it for 15min. in water and make the center temperature reaches up to 85℃;
8. Finally, dry and pack the final products after sterilization.

PUDDING POWDER

Pudding Powder is a compound powder with many kind of hydrocolloid, combined  super grade konjac powder with carrageenan.  It’s specially made for pudding jelly products.  This powder has below characteristics:
1.Only small amount used, general dosage 0.6~0.8%；
2.The jelly made by the powder has high gel strength with fine toughness.
3.Great mouth feeling.

Reference of formulation

Method of using Pudding Powder:

1. Dosage 0.6~0.8%，the more dosage be used the higher gel strength and great toughness it gets；
2. Add pudding powder directly into the cold water and agitate evenly；
3. Add in Granulated sugar and milk powder, heat it to boiling and keep the boiling solution for 5 – 10 min.
4. Filter the solution with 80 – 100 mesh；
5. Add acid when temperature below 70℃ ；
6. Pour the solution into the mold and seal it；
7. Sterilization: Sterilize it for 15min in water with the center temperature reaches up 85℃；
8. After sterilized, dry and pack the finished products。

HAM SAUSAGE POWDER

Ham Sausage Powder is one of our compound gels, which combined of konjac gel and carrageenan.  This ham sausage powder is specially made for sausage, luncheon meat and minced meat products, etc….  It has provided high gel strength, easy dispersion, great emulsifying effect, bid water and forming good shapes of the final products. 

    1.      Reference of Formulation:

2.      Reference of Processing:
Raw Material→Preserve→Mix →Cut & Blend→Vacuum-stirring →Clyster→Sterilization→Cooling.

JELLY CANDY POWDER

Jelly Candy Powder is a compound powder of konjac powder and carrageenan, it is specially made for different kind of gelled confectioner. This jelly candy powder’s characteristic is: smooth mouth feeling, great elastic, good transparency, small dosage used, low production costs, can adjust freeze and thaw’s temperature, non-sticky sweet and its quality is not affected by seasons Dosage 0.8-1.5%

Reference of Formulation:

Method of operating：

1.   First, mix the jelly candy powder with dry granulated sugar.

Purpose: To avoid forming any lumps after add the jelly candy powder directly into water. 
Method: Use partial of the granulated sugar from the formula, mix it with jelly candy powder and stir it.

2.  Disperse it in cold water: Adding the mixed powder direct into the cold water.

3. Dissolve: heating the mixed powder starting to dissolve, it will complete dissolved after the temperature reaches up to 80℃.

4.  Add the rest of granulated sugar into the solution, heating for dissolve.

5.  Add the liquid glucose syrup, cook to make concentrated, stop heating when the temperature reaches up to 105 – 107℃.

6.  Add in pigment and essence.

7.  Pour it into the mold as it will forms gel very quickly at the temperature of 50 – 60℃.

8.  Cut it into piece.

9.  Dry it at the temperature of 50 – 60℃ for 24 – 48 hours.

10.  Pack the final products