How is a cup jelly made with Quiverin™ CJ950?

A good cup jelly needs a firm structure and a crisp-elastic bite. Getting there depends on the jelly powder and on the process: when each ingredient goes in, and at what temperature. Quiverin™ CJ950 is our jelly powder for cup jelly. This video follows the process from our R&D team's application guide: • Dry-blend CJ950 with part of the sugar • Disperse in water under stirring, heat to 92°C and hold 5–8 min • Cool to 75–80°C, then add the acid solution, flavor and color • Fill and seal at 75°C or above • Pasteurize in an 85°C water bath for 10–15 min • Cool to set The reference formulation per 100 kg is shown at the end of the video. Developing a cup jelly? Tell us about your product and our team will help with the formulation. ✉️ contact@ingreland.com