Highly-refined carrageenan and high grade hydrocolloids support the formation of thermoreversible transparent gels that are demouldable and experience minimal syneresis. These jellies are “extra elastic”, have a longer shelf-life and can be stored under ambient and refrigerated conditions.
We have created blends that span factory-processed cup jellies to premixed dessert jelly applications which have texture and mouthfeel similar to gelatin-based jelly desserts. Another was created specifically for fruit or wine jelly applications that can also be dehydrated to create imitation gelatin sheets. Its unique gelling property has high gel strength and flexibility so it possesses a “chewy” quality even though it is a semi-soft elastic gel.
View some of our technologies for Jellies: