FAQs

How to use low acyl gellan gum to make Ice Candy (with fruit pulp )?

Gellan Gum is a high molecular weight extracellular microbial polysaccharide produced by aerobic fermentation of a pure culture of Sphingomonas elode.  CAGGEL FC is a kind of standardized gellan gum with medium to high gel strength.

As a gelling and texture improving agent, CAGGEL FC can bring good texture for ice candy products. The typical recommended use level of FC in Ice candy is 0.15% to 0.2%.

Formula

Processing

Mix starch syrup and high fructose corn syrup, and the mixture was stirred for dissolving at 60-70° C.

Then sugar, calcium chloride and CAGGEL FC were added, and the whole mixture was stirred for dissolving at 95°C. for 15 minutes and cooled at 5°C.

Then, 30 wt.% of concentrated (/s) pulp-containing mixed citrus fruit juice, color and flavor were added. This mixture was stirred, filled into a mould and frozen to provide a fruit pulp-containing ice candy. The fruit pulp had been evenly dispersed throughout this ice candy.