Candy products

Appearance                      White Or Light Powder

Particle Size                     95% 80mesh

Loss On Drying                    ≤12%

Viscosity (Mpa.s)                  ≤5mpa.s

Intensity                          ≥1000g/Cm2

Technological Process

1. Weigh a good jelly powder (carrageenan) and mix with sugar, and then put them into the total amount

of cold water.

2. In the conditions of stirring ,heat to boiling（95-100℃）and keep for 5-10 minutes.

3. Filtration and then add in juice, when the gum liquid cooling to about 80℃, add in sodium citrate, citric

acid, malic acid，pigments and flavor.

4. Filling and sealing module, 85 degrees pasteurization and keep for 20 minutes.

5. Cooling, drying and packaging them.

Packing and storage : 25kg in paper-plastic composite bag, stored in a cool and dry place, sunscreen,

damp-proof, strictly prohibited storage or transport with poisonous and harmful material.

Shelf life: 12 months.