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C-Tech RKC C-Tech PM-21
C-Tech MS-02 C-Tech IC-02
C-Tech DG-207    
 

Dessert Gel
Usage level : 0.7 – 1.0 %

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.

 

 
LIMITED WARRANTY
This product is sold with the understanding that the purchasers make their own tests to determine the suitability of the product for their own particular purpose and processing conditions. Technical data are supplied for guidance only and may be different from customer’s results due to differences in testing methods and instruments.
 
 
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