Introducing our high-quality Vegetarian Jelly Powder, a versatile and natural product derived from red edible seaweed. This jelly powder is not only vegetarian but also gluten-free and perfect for creating delicious desserts for various culinary applications. Made primarily from Carrageenan, which is extracted from species such as Chondrus crispus and Eucheuma cottonii, this jelly powder is ideal for crafting beverages, gelled desserts, and ready-to-eat jellies. With its natural ingredient blend, it offers culinary professionals and food manufacturers the opportunity to create quality desserts that are visually stunning and irresistible. Our Vegetarian Jelly Powder delivers not only taste but also a high-quality gel texture, making it perfect for applications like cup jellies, flans, puddings, and other gelled delights. Why compromise on quality when you can use a 100% natural and vegetarian-friendly product that meets the growing demand for healthier dessert alternatives?
Key Features
Features | Description |
---|---|
Product Type | Cup Jelly, Water Dessert Jelly, Gelled Desserts (Flans & Puddings) |
Origin | Derived from red edible seaweed (Carrageenan) |
Natural Ingredients | Sodium, potassium, magnesium, and calcium sulphate esters |
Vegetarian | 100% vegetarian, gluten-free, and natural |
Applications | Ideal for beverages, gelled desserts, ready-to-eat jellies |
Attributes | Description |
---|---|
Weight | 100 gm |
Primary Ingredient | Carrageenan from Chondrus Crispus, Eucheuma Cottonii and Eucheuma Spinosum |
Types of Carrageenan | Iota, Kappa, Lambda |
Storage | Store in a cool, dry place |
Shelf Life | 24 months from the date of manufacture |
*Disclaimer: This above description has been AI generated and has not been audited or verified for accuracy. It is recommended to verify product details independently before making any purchasing decisions.
Brand: Meron
Country of Origin: India
This is a Vegetarian product.
Carrageenan is made up of sodium, potassium, magnesium and calcium sulphate esters of galactose and 3, 6-anhydrogalactose units. It is a wholly natural ingredient obtained from certain species of red edible seaweed called the Class Rhodophyceae. The popular sources for Carrageenan are the ChondrusCripus, EucheumaCottonii and EucheumaSpinosum species.
Product Type: Cup jelly, Water dessert jelly, (ready to eat jellies), gelled desserts (flans & puddings)
Carrageenan is made up of sodium, potassium, magnesium and calcium sulphate esters of galactose and 3, 6-anhydrogalactose units. It is a wholly natural ingredient obtained from certain species of red edible seaweed called the Class Rhodophyceae. The popular sources for Carrageenan are the ChondrusCripus, EucheumaCottonii and EucheumaSpinosum species.
The Chondruscrispus species grows mainly in cold water territories such as the northern coasts of the Atlantic while the Eucheuma species are abundantly found in tropical climates like the Philippines. The Philippines has successfully launched and maintained numerous EucheumaCottonii and EucheumaSpinosum seaweed farms providing ample supply and good quality to meet the growing demand.
There are three Carrageenan types which are of commercial interest because of the various applications of hydrocolloids in food and other industrial uses. They are called the Iota, Kappa and Lambda Carrageenan. Marine Hydrocolloids Carrageenan uses the EucheumaCottonii for the production of Kappa Carrageenan and the EucheumaSpinosum for Iota Carrageenan. ChondrusCrispus species is used for production of Lambda Carrageenan.
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