1. Applications in the Jelly Industry
Xanthan gum acts as a vital functional additive in jelly production, primarily supporting texture optimization, stability enhancement, and formula flexibility:
- Improves texture and chewiness: It interacts with other gelling agents (e.g., agar, carrageenan) to form a more elastic, tender gel network. This reduces the "brittleness" of jellies and creates a smooth, long-lasting chewiness that aligns with consumer preferences.
- Enhances stability and reduces syneresis: It binds free water in jelly formulas, preventing "weepage" (water oozing out from the gel surface) during storage. This ensures the jelly maintains its shape and uniform texture, even under temperature fluctuations.
- Facilitates suspension of added ingredients: For jellies with fruit pieces, pulp, or nut particles, it creates a viscous environment to keep these components evenly distributed. This avoids sedimentation and ensures consistent flavor and appearance in every bite.
2. Recommended Addition Levels
The addition amount of xanthan gum in jellies is controlled to balance gel performance and sensory quality, with typical ranges based on jelly types:
- Regular clear jellies (e.g., lemon jelly, grape jelly): 0.05% - 0.12% of the total formula weight. Low dosage improves gel elasticity without making the texture overly firm, preserving the jelly’s light mouthfeel.
- Fruit-pulp jellies (e.g., peach pulp jelly, strawberry jelly): 0.1% - 0.2%. Higher levels enhance the suspension of pulp and reduce water separation, while maintaining a tender, not sticky, texture.
- Functional jellies (e.g., probiotic jellies, low-sugar jellies): 0.12% - 0.25%. This range compensates for the texture loss caused by reduced sugar or added functional ingredients (e.g., probiotic powders), ensuring stable gel formation.
Note: All addition levels must comply with regional food safety standards (e.g., FDA in the U.S., EFSA in the EU, GB standards in China). They also need to be adjusted based on the type of main gelling agent used (e.g., agar vs. carrageenan) and the target texture (soft vs. firm).