Scientific Compound Gel Enhancement System
Precise Synergy of Multiple Components: Combines natural colloids (carrageenan, pectin) with synthetic stabilizers to achieve a perfect balance of high gel strength and smooth texture. Dynamic Temperature Adaptability: Optimized for high-temperature dissolution (85°C–95°C) and low-temperature molding (4°C–10°C), ensuring stable gel structure with no syneresis or shrinkage.
Superior Texture & Stability
Smooth and Elastic: Enhanced rheological properties deliver a delicate, elastic mouthfeel, eliminating gumminess or stickiness.
Exceptional Environmental Tolerance: Stable under ambient storage (25°C) and cold-chain transportation (-18°C), with no crystallization or texture degradation after thawing.
Broad Raw Material Compatibility
Full Sweetener Adaptability: Compatible with sucrose, sugar substitutes (erythritol, stevia), and sugar-free formulations, without precipitation or gel weakening.
Flavor Masking & Enhancement: Effectively encapsulates off-flavors (e.g., dairy odor) and highlights natural fruit or dairy notes.
Cost Efficiency & Functional Expansion
Multifunctional Integration: Combines thickening, emulsifying, and water-retention functions, reducing additive types and lowering formulation costs by 30%.
Customizable Solutions: Supports dietary fiber, prebiotics, or mineral fortification (e.g., calcium/iron) to enhance product value.
International
Certifications:
◆ ISO 22000, FSSC 22000 (Food Safety);
◆ ISO 9001 (Quality Management);
◆ HALAL/MUI Certification
◆ Compliant with CFDA Food Additive Regulations.
Key Performance Indicators
|
Parameter |
Technical Specifications |
|
Appearance |
White to pale yellow powder |
|
Gel Strength (1.5%) |
500–1200 g/cm² (25°C) |
|
pH Range |
3.0–6.5 (acidic to neutral products) |
|
Dissolution Time |
≤5 min (rapid dispersion in hot water) |
|
Recommended Dosage |
0.5%–1.5% (adjustable per formula) |
Application Scenarios
|
Category |
Typical Products |
Solution Highlights |
|
Fruit Jelly |
Mango Jelly, Grape Jelly |
High transparency, uniform fruit suspension |
|
Milk-Based Pudding |
Caramel Pudding, Coconut Pudding |
Smooth texture, no whey separation post-chilling |
|
Healthy Desserts |
Low-Sugar Jelly, Probiotic Pudding |
Sugar-free compatibility, stable actives |
|
Innovative Products |
Layered Jelly Cups, Plant-Based Pudding |
Anti-layering, plant-protein compatibility |
Customer Value & ROI
Quality Assurance:
Accelerated stability testing (40°C/75% RH, 60 days) ensures zero syneresis or textural collapse throughout shelf life.
Cost Efficiency:
Simplified formulation reduces raw material procurement costs;
Process optimization (one-step dissolution) enhances production efficiency.
Market Competitiveness: Supports clean-label claims and global compliance, enabling rapid entry into high-growth segments (e.g., healthy snacks, kids' foods).
Comprehensive Technical Support
Formula Optimization: Free analysis of pain points (e.g., weak gels, syneresis) and tailored solutions.
Process Adaptation: Customized dissolution temperatures and filling parameters to minimize production waste.
Certification Assistance: Pre-audit documentation for HALAL certification to expedite market entry.
Testing Support: COA, MSDS, and third-party microbial reports for compliance assurance.
Main Product
| Product Name | Jelly & Pudding Stabilizer |
| Product Models | TKD301E (Jelly), TKD904 (Pudding) |
| Application Scope | Jelly, pudding |
| Product Features |
1.Imparts excellent elasticity to jelly, with firmness increasing proportionally to dosage. 2.Delivers a smooth-textured pudding with a glossy surface and consistent overall elasticity. |
| additive amount | 0.8–1.5% (TKD301E), 0.8–1.2% (TKD904) |
| Execution standards | GB26687, GB2760 |
Gold products in the Chinese market, with stable application for 20 years
Packaging & Delivery
Standard Packaging: 25 kg/CPP bag (food-grade PE inner liner for moisture resistance).
Storage: Cool, dry, ventilated area; 24-month shelf life.