Recipe
Sugar-Free Ginseng Carrageenan Jelly with NUTRIOSE® FM 06 Soluble Fiber
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Recipe reference: ASWEJEM003
Recipe composition
| INGREDIENTS | PROPOSED RECIPE |
||
| Commercial ingredients (per batch) | Commercial ingredients (%) | End-product dry solids (%) | |
| Mix A | |||
| LYCASIN® 75/77 maltitol syrup* | 69.900 g | 62.411 | 55.188 |
| NUTRIOSE® FM 06 soluble fiber* | 10.000 g | 8.929 | 10.106 |
| Ginseng powder | 3.000 g | 2.679 | 3.158 |
| Mix B | |||
| NEOSORB P60, sorbitol powder | 10.000 g | 8.929 | 10.495 |
| Carrageenan | 2.500 g | 2.232 | 2.632 |
| Dicalcium phosphate | 0.050 g | 0.045 | 0.053 |
| Water | 16.200 g | 14.464 | 0.000 |
| Potassium citrate | 0.050 g | 0.045 | 0.052 |
| Flavor, liquid | 0.300 g | 0.268 | 0.316 |
| Residual moisture | - | - | - |
| Total | 112.00 | 100.000 | 100.000 |
*Roquette products
Process method
Mix A:
- Weigh ingredients in mix A
- Mix homogenous in the pot
Mix B:
- Weigh ingredients and disperse
- Add mix B into pot and mix homogenously
Cooking:
- Cook at 110°C until 76% brix
- Add flavors and mix homogenously
- Deposit in dehydrated molding starch at 85°C
- Stove at room temperature for 24 hours
- Remove and brush
- Oil, candy the gums
Ingredients list and allergens (Indicative)
- Sweeteners (maltitol syrup, sorbitol),
- Soluble maize fibre,
- Ginseng Powder,
- Carrageenan,
- Flavor,
- Dicalcium phosphate,
- Potassium citrate.
Label of nutrition facts (Indicative)
| Average nutrition facts |
Per 100g Proposed recipe |
| Energy (kcal) | 181 |
| Fat (g) | 0.1 |
| of which saturates (g) | 0.0 |
| Carbohydrate (g) | 70.0 |
| of which sugars (g) | 1.9 |
| of which polyols (g) | 65.7 |
| Fiber (g) | 8.6 |
| Protein (g) | 0.1 |
Disclaimer
This formula is a guideline for recommended uses of our products. It does not imply consent to any use in violation of existing patents. This is for your information only, we believe it to be reliable.