Technical Troubleshooting
Around Jellies and Wine Gum Process, "Advanced Q&A"
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It is normally not higher than 60°C to be below the T°C of gelatinization of the starch (the objective is to start to disperse all ingredients).
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You can check under the microscope at different cooking temperatures; ideally, you should see some swollen granules left (before and after the peak viscosity).
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Yes, T°C gelatinization and cooking are reduced for the stabilized ones.
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Inversion of saccharose producing fructose / gelatin degradation / overcooking of the starch that can lead to soft, sticky texture.
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The quantity of water available (other ingredients might "fight" for water") for a given quantity of starch, the residence time and cooking temperature.
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CLEARGUM® LG 70 15 thin boiling pea starch (shorter stoving time, increase productivity, reduced manufacturing cost).
Thanks to its low hot viscosity, the depositing is possible at rather high solid content which avoids too long stoving time. As the retrogradation of CLEARGUM® LG 70 15 is high, the texture after cooling is firm despite the modification. CLEARGUM® LG 70 15 shows in addition a better stability over time: no hardening.
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A higher stabilization will induce lower gelatinization T°C, lower cooking T°C and slower retrogradation (better texture stability, less risk of synerisis and cloudiness).
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The presence of sugar will increase the starch gelatinization (Temperature at which the starch starts to swell) and cooking T°C, it will increase the hot viscosity but will allow a quicker retrogradation.
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CLEARGUM® MG 85 or CLEARGUM® PG 9020 (highly fluidified starches) are good candidates; they can be added in great quantity without increasing the hot viscosity too much.
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Potato CLEARGUM® PG 8005 thin boiling potato starch or waxy maize CLEARGUM® CB 90 will give more transparent gels. You can find on the market oxydized starches, but as they are not environment-friendly, Roquette is not producing them and offers these good alternatives.
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CLEARGUM® LG 70 15 thin boiling pea starch at 2 or 2.5% can replace 1% of gelatin without changing the final texture.