CINOGEL Gellan Gum Applications/Usages: Chocolate jelly cubes (firmer/shorter texture)

Chocolate jelly cubes (firmer/shorter texture)

· 300 g low calcium or deionized water

· 25 g invert sugar (trimoline)

· 18 g cocoa

· 1 g table salt

· 2 g low acyl gellan gum (0.58%)

· 1 g sodium citrate (0.29%)

Combine ingredients in a sauce pan and bring to boil. Pass mixture through a chinois into a
container and leave to set in a refrigerator. Turn out jelly and cut into cubes.  

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

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