Address: Westbahnstraße 5/9, 1070, Vienna, Austria Phone: (+43) 01-9430308 (+43) 01-9430309 Email: office@hanit-co.com
A new character to your recipe management
Hanit pectin can be used as a gelling agent in Jellies and is also a perfect replacement for animal gelatin in them. It also provides the three dimensional structure which solidifies a gel and ends up in jellied products.
Hanit guar gum keeps the structure of jellies together and acts as a jelling agent, gelatin replacer and glazing agent. It also controls the moisture, improves products useful life and preserves the freshness.
Hanit carrageenan is a perfect inclusion in dessert jellies since it creates transparent gels with customized stability. The jelly made by our carrageenan is heat reversible, refreshing and nonstick with teeth while having properties such as; clear gel, suitable elasticity, low syneresis and moderate sweetness. Hanit carrageenan is a good replacement for common colloids like; agar, gelatin and pectin, it also does not have the disadvantages of applying other colloids in your product such as; insufficient elasticity, higher price, low melting point and low solidifying.
Sweet jellies rely on gelatin for their unique textures. Hanit agar as a great vegan replacement to gelatin produces a firm clear jelly without adding any flavor. It has low saturated fat and cholesterol meanwhile containing much calcium, folate, iodine, iron and vitamins as well as trace minerals.