CINOGEL Gellan Gum Applications/Usages: Amaretto jelly

Amaretto jelly

· 3 g gellan gum (0.46%)

· 150 g water

· 300 g Amaretto

· 200 g sugar

Hydrate the gellan gum in the water. In a small pan heat the amaretto and sugar. 

Combine both mixtures and cool. Pour into a half sheet pan and allow to set. Cut into cubes.  

Keywords:Gellan Gum, low acyl,high acyl,LA,HA,E418

Supported by: CINOGEL BIOTECH,gellan gum manufacturer,available at: cinogel.com