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Gel-forming sugar for preparing jam contains a gelling agent from carrageenans, xanthans and/or guar gum and optionally a thickening agent such as carob seed flour
Gel-forming sugar for preparing jam contains a gelling agent from carrageenans, xanthans and/or guar gum and optionally a thickening agent such as carob seed flour
Gel-forming sugar giving good setting contains a gelling agent from carrageenans, xanthans and/or guar gum and optionally a thickening agent such as carob seed flour. Gel-forming sugar for preparing jam comprises 95-99.8 (99) wt.% saccharose and/or fructose, 0.2-5 (0.2-2) wt.% of a gelling agent from carrageenans, xanthans and/or guar gum and optionally a thickening agent such as carob seed flour. Independent claims are included for a powdered mixture as above, the use of the mixture in the production of a gel-forming sugar and the obtained jam, jelly or marmalade obtained by using fruit and the sugar in a ratio of 0.7-1.4, preferably 1.
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