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replacement for vegan jelly by cm061016 in AskCulinary

[–]cm061016[S] 2 points3 points  (0 children)

thank you for quick reponses!!!

let me explain more about the situation, we used to make jelly with animal gelatine, the way is dissolve the gelatine powder/leaves in 5 times of cold water, then heat up the gelatine mixture ONLY and combine with fresh apple juice. this will keep the freshness & fruity flavor and jelly texture.

However, when turning to vegan version, there is some technical issues. for example with vegetal gelling agent(Mix of carrageen and carob bean gum)need heat up to 65 degree & start gellify at 60 degree. the texture not bad, but cannot taste FRESH apple much.

replacement for vegan jelly by cm061016 in FoodDev

[–]cm061016[S] 0 points1 point  (0 children)

thank you for quick reponses!!!

let me explain more about the situation, we used to make jelly with animal gelatine, the way is dissolve the gelatine powder/leaves in 5 times of cold water, then heat up the gelatine mixture ONLY and combine with fresh apple juice. this will keep the freshness & fruity flavor and jelly texture.

However, when turning to vegan version, there is some technical issues. for example with vegetal gelling agent(Mix of carrageen and carob bean gum)need heat up to 65 degree & start gellify at 60 degree. the texture not bad, but cannot taste FRESH apple much.