| 摘要 |
The present invention refers to an edible gel useful for decorating bakery products which upon baking same gives as a result a product with a texture and surface aspect that can be predicted and controlled by means of using a mixture of hydrocolloids selected from amongst alginic acid or any of the salts thereof, pectin, microcrystalline cellulose, cellulose ethers, sodium carboxymethylcellulose, guar gum, xanthan gum, locust bean, konjac, carrageenan and furcellaran. The purpose of the invention is to provide a fruit element for decorating baking products, which is totally different from those currently available on the market, since the novel formulation thereof allows the product not to suffer damage due to the heat of the oven, the same providing the product with the required changes for having the desired properties such as bright or frost and texture.
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