FAQs

How to use gellan gum to make Bake-stable fruit preparation?

210 g apples

160.8 g sucrose

8 g modified waxy maize starch (THERMFLO)

0.32 g low acyl gellan (0.08%)

0.8 g citric acid solution (50% w/w)

0.88 g tri sodium citrate dihydrate

Pre-blend the dry ingredients, add to the apple and heat with stirring to boiling. Remove from heat, add the citric acid solution, mix well and deposit. Leave to gel before use. Shear, and use as required.