FAQs

How to make Fruit juice jelly with low acyl gellan gum?

250 g fruit juice 

90 g sugar

2.4 g citric acid, anhydrous

1.8 g tri sodium citrate dihydrate

0.9 g low acyl gellan (0.15%)

Pre-blend all the dry ingredients. Heat the water to boiling and dissolve the dry ingredients in the hot water. Add the fruit juice, mix and chill. The gel sets at approximately 40–45 ºC and the use of chilled fruit juice with dry-mix desserts ensures a rapid set.