CINOGEL Gellan Gum Applications/Usages: Reduced sugar jam using HA/LA blend

Reduced sugar jam using HA/LA blend 

· 450 g frozen strawberries

· 283.5 g sugar

· 260 g water

· 2.5 g gellan gum* (0.25%)

· 0.5 g tri sodium citrate dihydrate

· 1 g potassium sorbate

· 2.5 g citric acid solution (50% w/w)

* Mix high acyl (HA) and low acyl (LA) gellan for desired texture.

 HA gives a soft and spreadable jam. LA gives a firmer texture.

Dry blend the gellan gum, tri sodium citrate dihydrate and potassium sorbate with the
sugar and disperse into the water. Add the fruit and heat to boiling. Cook for 1–2 minutes to
ensure hydration of the gellan gum. Check the soluble solids. Remove from the heat and add
the citric acid solution. Fill into jars and cap immediately.  

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

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