Alternative Description: Weak gel - too soft
Description of Problem: Agar Jellies may be excessively soft and if so - are difficult to handle and pack.
They will also tend to stick together when produced in this state.
Description of Problem: Agar Jellies may be excessively soft and if so - are difficult to handle and pack.
They will also tend to stick together when produced in this state.
| NO. | Possible Cause | Remedial Action |
| (a) (b) (c) (d) (e) (f) (g) | Insufficient agar-agar was included in the recipe --------------- Unsuitable type of agar-agar was used for manufacture ------------------ The agar-agar has been affected by the acidic nature of the solution -------------------- The agar-agar has agglomerated and is being held back on the sieves -------------------- The pH of the Jelly mix is too low --------------------- The temperature at which the syrup and gelling agent solution is mixed is too low ----------------------- Insufficient body promoting sugars | The amount of agar-agar will vary according to its gel strength but should lie between 1.5 and 2 per cent. ------------------------- The behaviour of agar-agar is dependent on source and conditions set for extraction. Change to a grade from an alternative source or to a different manufacturer or supplier. ------------------- (i) leave the addition of the acid flavouring until the last possible moment commensurate with mixing ( add at 80 deg.C. (184 deg.F.) or less) (ii) change to agar-agar from a different source and one which is more resistant to acid conditions and .. (iii) change to the use of buffered lactic acid or buffered citric acid or ... (iv) add 0.2 per cent of a suitable food grade buffer salt such as sodium citrate. ----------------------- Ensure that the agar-agar is throughly dissolved by adding the specified quantity of gelling agent to between 40 to 50 times its own weight of water. Add the specified weight of buffer salt, stir and heat. ------------------------ Maintain the temperature of the mix at between 85 to 95 deg.C.(185 to 203 deg.F.) dependent on the source of the agar. Adjust the pH to fall within the range of 4.5 to 5.4 and add 0.2 per cent of a suitable food grade buffer salt such as sodium citrate. ---------------------------- Mix at 90 deg.C.(194 deg.F.). ------------------------------ Use up to 50 per cent "regular" grade glucose syrup in the sugar fraction of the recipe. |