Jam is made by combining fruit, sugar, and acidity regulators into a gel-like substance, serving as a method to preserve fruit for an extended period.
Jam is a gel-like substance made by cooking fruit, sugar, and acidity regulators at temperatures over 100°C. It’s also known as fruit preserves.
Using our product can greatly enhance appearance, moisture, texture, shelf life, processing efficiency, and the quality of the final product.
At LANDU, we offer a variety of pharmaceutical additives, including cellulose ethers, dextrin, pregelatinized starch, and enteric coating powder. We collaborate closely with customers to provide innovative solutions. Contact us for more product information.
HPMC is a versatile polymer used for its thickening and water retention properties in foods like jam.
MC is an odorless, white powder that disperses in hot water and dissolves when cooled. It excels in adhesion, thickening, and film formation, making it useful in foods like jam and sauces.
HPS is a modified plant-based powder with excellent solubility and stability. It has a lower gelatinization temperature, enhanced viscosity, freeze-thaw stability, and transparency.
CMC is a water-soluble sodium salt from carboxymethyl cellulose ether. It's an anionic cellulose ether, typically a white or off-white fibrous powder or granule, odorless, tasteless, and absorbs moisture.
Leavening agents release gas when heated, creating a soft, airy texture in baked goods. These odorless, stable powders are crucial for products like cakes, bread, and biscuits. Inorganic agents are efficient and do not affect the flavor.
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