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dessert gel
| 配方类型： |
BEVERAGES AND FOODS |
| 配方组成： |
adipic acid/0.5
"gelcarin" HWG/0.5
color and flavor/to suit
sugar/to 85.0
potassium vitrate/1.0
"gelcarin" DG/3.0 |
| 配制方法： |
bring 2 cups (1 pint) (475 ml) of water to a boil. pour over the blended dry mix in a bowl and stir until dissolved. pour into molds and sllow to set. refrigeration is not necessary.
NOTE 1: a nonhygroscopic acid such as adipic or fumaric is recommended to insure stability of the dry mix during storage.
NOTE 2: potassium citrate is recommended as a buffer. the potassium enhancesthe gel strength of the carrageenan while the citrate anion buffers the pH to about 4.0 in the above formulation. using sodium citrate in place of potassium citrate results in a much weaker gel strength. |
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