Jelly gum

Gum drops, jelly gum centers Bakery, snacks Cakes, meats Gravies, pie fillings, soups... 

It is important that the grain of the label paper is correct and that the appropriate adhesive is applied. The label has to adhere readily and effectively, remain in place during its journey to the customer and in dry or wet storage. Finally the label must detach easily in the bottle washer. Adhesives include (/) dextrins, ( ) jelly gums and iii) casein which will retain the label even if the bottle is immersed in ice-cold water. 

Some of the true solution properties of starch appear to be related to the molecular weight of the amylose or amylopectin fractions. For example, the viscosity of jelly gums probably depends on the amylopectin molecular weight. The literature has tended to show increased... 

Likewise, many of the adhesive properties can be explained by reference to the amylose and amylopectin properties of the starch used. Jelly gums are usually made from waxy starches (100% amylopectin) and are stable at room temperature for many months, as would be expected from the slow retrogradation rate of this starch. A corrugating formulation must set to form a bond and become water resistant in a short period of time. The low molecular weight portion of the amylose would be expected to come out of solution fairly rapidly to make a temporary bond, and the high molecular weight portion would more slowly tend to create water resistance. 

Glass bottle High tack Jelly gums dextrin 40-50 ... 

Uses Food emulsifier for coffee whiteners, whipped toppings, snack food, chewing gum, margarine, frozen desserts, jelly, gum, confectionery coatings, sour cream dips, caramel, nougats Regulatory FDA GRAS... 

Cellulose gum is the accepted common name for purified CMC. It may be used in milk products, dressings, jellies, symps, beverages, and other select products. It is permitted in food contact and packaging appHcations. 

Table 7.4 Comparative features of gel-systems evaluated for use in quick setting jelly products. CWS = cold water soluble, LBG = locust bean gum.

The data from sensory evaluation and texture profile analysis of the jellies made with amidated pectin and sunflower pectin were subjected to Principal component analysis (PC) using the statistical software based on Jacobi method (Univac, 1973). The results of PC analysis are shown in figure 7. The plane of two principal components (F1,F2) explain 89,75 % of the variance contained in the original data. The attributes related with textural evaluation are highly correlated with the first principal component (Had.=0.95, Spr.=0.97, Che.=0.98, Gum.=0.95, Coe=0.98, HS=0.82 and SP=-0.93). As it could be expected, spreadability increases along the negative side of the axis unlike other textural parameters. 

Gellan gum has been promoted as a suitable gelling agent for making fruit flavour jellies. It is particularly suited to this application as it is very stable even in acid conditions. 

The refined waxes and oils have a wide variety of end uses eg in the manufacture of hand cleaners, hair pomades, milking creams, waxed food cartons, chewing gum, desensitiser in the explosives industry, crayons, candles, printing ink, industrial jellies, water proofing, carbon paper wax, hot melt adhesives, paints, varnishes and many others. 

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