Jelly powder

Abstract

Abstract Jelly powders, soluble in cold water or milk or other cold aqueous liquids to give a solution which sets to a jelly in a short time, are made by atomising an aqueous colloidal solution containing gelatine and a weight of sugar, e.g. sucrose, a mixture of sucrose and dextrose, a mixture of lactose and fructose, in excess of the weight of gelatine and drying the atomised solution in a current of hot air or inert gas, e.g. at 70-80 DEG C., the pH of the solution being such that the dried product when dissolved in 10 parts by weight of water gives a pH between 4 and 5. Before atomisation there may be added edible water-soluble materials and flavourings, e.g. pectin, dried milk, spices and condiments such as mustard, fruit and vegetable juices. Salt, if added, should not exceed 1 part per 7 parts of sugar. After atomisation, the powder may be mixed with dried milk, condiments such as mustard, glucose or sugar. Examples describe spray-drying of a mixture of a solution of gelatine and citric acid and a hot solution of glucose and sucrose containing colouring matter, to which mixture raspberry flavouring has been added, a mixture of a hot solution of sugar and gelatine and the screened juice of black currants, and a mixture of sugar, tomato juice of 3 per cent solids, gelatine and salt.

Inventors

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