Jam, Jelly and Fruit Marmalade

Xanthan gum can be used in jelly/jam production. Due to the water retention properties of xanthan gum, it can reduce the syneresis of jelly by combining with water and make the taste smoother, thereby produce soft and delicious jelly. The application of Xanthan gum and carrageenan by the ratio of 1:10 will make the best application. The jelly is good in formability, elasticity, toughness, smooth surface, and uniform texture. It has a light green color, translucent, delicate taste, sweet taste, and no peculiar smells. 

Recommendation: Ziboxan®FT, Ziboxan®TS, Ziboxan®AF80/200, Recommended dosage: 0.5%--1%.

If you are looking for strawberry jam xanthan gum or xanthan gum jam, they are your best choice.

It should be noted that Xanthan gum can be compounded with carrageenan to be used in jelly. It can also be compounded with locust bean gum, konjac gum, potassium chloride, and other additives to form an elastic, refreshing, and flavor-releasing gel. By adding xanthan gum jam to fruit juice, pulp, food flavor, or dairy products, it can make various jelly or puddings.

Recommended Xanthan Gum

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Ziboxan^® FT

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Ziboxan^® TS

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Ziboxan^® AF80

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Ziboxan^® AF200