Help Needed with Inspection or Testing of Incoming Jelly

Dear all,

does anyone know or have the experience regarding the inspection or test on incoming jelly?

Recently, the incoming jelly that we check, become lump after retort.
In procedure, we cut the grass jelly into small pieces and added distilled water. we have used this method for a few years and didnt have problem with it.

Due to lumping jelly, the R&D try to used syrup and the result is the jelly didnt lump.

Anyone have experience of Jelly that can help Ati?

Thanks,
Simon

Dear all,

does anyone know or have the experience regarding the inspection or test on incoming jelly?

Recently, the incoming jelly that we check, become lump after retort.
In procedure, we cut the grass jelly into small pieces and added distilled water. we have used this method for a few years and didnt have problem with it.

Due to lumping jelly, the R&D try to used syrup and the result is the jelly didnt lump.

Hi Ati,

Although I am not familiar with "grass jelly", I have a lot of experience with other gels and thickeners.

Can you give me some more information on what the material is (what is it made from?; is it a powder?), how you use it and what type of effect (texture, for example gel, paste or viscous solution) you are looking for in your finished product and I will see if I can give you some ideas.

Thanks!
DP2006

Hi DP2006 & Simon,

Thanks for ur reply and your help...

Actually we do not have the info on the material used to produce the grass jelly. the supplier does not give the info on ingredient for grass jelly. In their product specification only stated as below:

Product : Retort stable grass jelly (solid)
pH : 7.00 to 8.80
Texture : 1.5 cm to 3.5 cm
Preservative : No added preservative
Storage temp. : 3 to 5 deg. celcius

The supplier also claim that others company that used their grass jelly does not having this kind of problem. IMO, most of the company will added calcium to avoid the jelly lump after retort for their drinks. My company wants the taste of grass jelly drinks have the original taste of grass jelly. If there is addition of calcium, the taste will be different as it will have a taste of bitter.

Now, we have to used the previous syrup of finished product to check the incoming grass jelly.

Thanks and regards,
Ati

Hi Ati,

Although I am not familiar with "grass jelly", I have a lot of experience with other gels and thickeners.

Can you give me some more information on what the material is (what is it made from?; is it a powder?), how you use it and what type of effect (texture, for example gel, paste or viscous solution) you are looking for in your finished product and I will see if I can give you some ideas.

Thanks!
DP2006

Hi DP2006,

Grass jelly's common in the Asia and is "made by boiling the aged stalks and leaves of Mesona chinensis", according to Wikipedia. But I'm not so sure on what type of hydrocolloid or polysaccaride that causes it to gel... It is unlike the other gels or thickeners that are commonly used in the food industries...

End application is by adding the jelly into sugared water. The jelly causes the water to become black and imparts a certain herbal flavor to the drink.

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