Wonder gel – 50 has the ability todissolve completely at 75oC to form a smoothy spreadable gel-sol up on cooling.
Applicative Benefits of WONDERGEL 50
Allows great stability of the product
Improves mouth-feel and flavor release
Allows modifications of the production technology and balances variations in the different employment of raw materials.
It offers a good and homogeneous structure
Reduce syneresis in the final products.
Application Areas:
Wondergel@ 50 can be used for soft gel glaze or soft filling pastes.
Recommended Dosage:
Min 0.5% - for soft gelatinized paste
Max 2.0% - for strong gelatinized paste.
Properties:
Low Gel Strength.
Dissolves completely at lower temperature (75-80°C).
Low gelling point (33-35 °C)
Thermo reversible gel.
Highly spreadable gel.
Does not require gelling aids (eg. KCl in standard k-Carrageenan)
100% BSE (Bovine Spongiform Encephalopathy)- free
High content of natural dietary fibres (contains up to 70% total dietary fibre)
High clarity with neutral taste and odour.
It imparts a pleasantly smooth, creamy and full-bodied mouth feel
High water-binding capacity to minimize syneresis and offers a good and homogeneous structure in the final products
Excellent synergy with sugar, dairy products and other hydrocolloids (ie. low methoxyl pectin).
Suitable for various Cultural, Religious, and Dietary preferences (vegan, vegetarian)
Replacer for animal gelatin, LM pectin, Iota Carrageenan.
Description provided by meron.
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