C-TECH DG-207 is a refined carrageenan, compounded to serve as a gelling agent for dessert jelly. It gives a transparent finished product that is elastic and with little syneresis.
Appearance |
: |
Light tan, free flowing powder |
Moisture content |
: |
12% maximum |
pH |
: |
6 – 10 |
Viscosity ( 1.5% solution at 75 °C) |
: |
50 - 300cps |
Water Gel Strength (1.5% solution at 20°C) |
: |
200 - 500 g/cm² |
KCl Gel Strength ( 1.0% sol’n + 0.2% KCl at 20°C) |
: |
1000 - 1300g/cm² |
Total Plate Count |
: |
maximum of 10,000 cfu/g |
Yeast and Molds |
: |
maximum of 500 cfu/g |
Salmonella |
: |
negative in 1.0 gram |
E. coli |
: |
negative in 1.0 gram |
SUGGESTED RECIPE FOR DESSERT GEL
| C-TECH DG-207 |
0.7-1.0% |
| Sugar |
27.00% |
| Citric Acid |
0.15% |
| Sodium Citrate |
0.12% |
| Sodium Benzoate |
0.08% |
| Food Color |
q.s. |
| Flavor |
q.s. |
| Water |
To make 100% |
|
| 1. |
Pre-mix C-TECH DG-207 with sugar. |
| 2. |
Pour the dry blended powder into the water with continuous agitation. |
| 3. |
Heat the mixture to boiling temperature and hold for 5 minutes. |
| 4. |
Cool to 70°C and add sodium citrate. |
| 5. |
Add citric acid ,color and flavor. |
| 6. |
Pour into molds and allow to set. |
| 7. |
Pack in a sterile container. |
|
|
