| 摘要 |
PURPOSE:To obtain a freeze-resistant jelly having excellent freeze-resistance, taste and palatability, by using sugars, fruit juice, etc. as main component, and iota-carrageenan, kappa-carrageenan and locust bean gum as gelling agent. CONSTITUTION:The objective freeze-resistant jelly can be produced by compounding (A) sugar, fruit juice or an aqueous solution of the extract of edible vegetable (e.g. coffee extract) with (B) a mixture of (i) iota-carrageenan, (ii) kappa- carrageenan and (iii) locust bean gum at weight ratios (i):(ii):(iii) of e.g. 1:(2-5): (2-5). |
