Search Results for: Tea preparation with a basis of essences
gelatine, sugar, acids, salts, colors and flavors is a very common preparation around the world, using water or milk. gelatine works as a gelling agent, binding water and forming a transparent gel. thanks to gelatine, water jellies/gelatine desserts are elastic, soft, bright and gives a cohesive texture
. they are easy to prepare and benefit from a short setting time. with a melting point near the body temperature, gelatine gives the products a particular and very pleasant mouthfeel and also produces good flavor release. to create different products, fruit, air, vitamins and amino-acids can be added...
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