Search Results for: Fruit pastes not containing sweetening matter
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
prepared with both alkaline and acid gelatines, each type yielding similar products. water gel dessert a water gel dessert is composed mainly of: gelling agent: gelatine (preferably pigskin or bovine hide) sweeteners: sucrose, dextrose, polyols, intense sweeteners acids: citric, fumaric, malic. acid is not...
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