Search Results for: Fruit jellies cooked preparations excluding homogenised
in g absent starch, gelatin & other protein none agar agar, polysaccharide extracted from seaweed, is one of the world's most versatile seaweed gels. it is widely used in many fields such as food industry, pharmaceutical industry, daily chemicals, and biological engineerin. it can be used to make jellies
, puddings and custards. for making jelly, it is boiled in water until the solids dissolve. one then adds sweetener, flavouring, colouring, fruit or vegetables, and pours the liquid into molds to be served as desserts and vegetable aspics, or incorporated with other desserts, such as a jelly layer on...
https://www.foodchem.cn/products/Agar-Agar
in g absent starch, gelatin & other protein none agar agar, polysaccharide extracted from seaweed, is one of the world's most versatile seaweed gels. it is widely used in many fields such as food industry, pharmaceutical industry, daily chemicals, and biological engineerin. it can be used to make jellies
, puddings and custards. for making jelly, it is boiled in water until the solids dissolve. one then adds sweetener, flavouring, colouring, fruit or vegetables, and pours the liquid into molds to be served as desserts and vegetable aspics, or incorporated with other desserts, such as a jelly layer on...
http://www.foodchem.cn/products/Agar-Agar
in g absent starch, gelatin & other protein none agar agar, polysaccharide extracted from seaweed, is one of the world's most versatile seaweed gels. it is widely used in many fields such as food industry, pharmaceutical industry, daily chemicals, and biological engineerin. it can be used to make jellies
, puddings and custards. for making jelly, it is boiled in water until the solids dissolve. one then adds sweetener, flavouring, colouring, fruit or vegetables, and pours the liquid into molds to be served as desserts and vegetable aspics, or incorporated with other desserts, such as a jelly layer on...
http://www.foodchem.cn/products/Agar-Agar