Jelly concentrate

By food concentrates it is customary to mean various mixtures of dried plant products (vegetable, fruit, grain) and animal (meat, dairy, fish) of origin, which include fats, sugars, seasonings and spices. They serve for quick and easy cooking.

For example, in the production of cereals, legumes, vegetables and the like, the raw material is heat treated (blanched, boiled or steamed) or partially flattened to provide a faster digestibility of the concentrate before being eaten.

Modern food concentrates are sold compressed into briquettes and tablets, as well as in the form of powdered mixtures. This contributes to ease of use, as such concentrated foods are partially or completely ready for consumption. One of these products is popular among modern housewives - jelly concentrate.

Industrial concentrate of jelly is intended for preparation of the drink of the same name at home. In addition, this easy-to-use product can be a great foundation for home baking. Nevertheless, in order for you to have a tasty and healthy drink, as well as a successful bake, you need to know some features in the composition of the factory concentrate of jelly.

With which semi-finished product of good jelly do not cook - all attention is paid to the composition of the product. If it contains only sugar, starch, citric acid, flavors and dyes, do not expect benefits, but rather prepare for allergies. The Puntsovy 4R dye as part of jelly concentrate is especially insidious - it is prohibited in some European and US countries as a carcinogen that provokes the emergence of oncology. Moreover, it is capable of causing suffocation attacks.

The safe composition of the jelly concentrate is completely different. It is best to choose a jelly concentrate, which contains exclusively concentrated natural juices and fruit and berry extracts. Now all the attention is on the thickener. Potato starch-based jelly concentrate can be too heavy, especially for a weak stomach. Its corn counterpart is much easier to tolerate.

Let's move on to packaging: when choosing a semi-finished product in a briquette, a pack of jelly concentrate should be even and in the correct shape, while the jelly in a bag should be shaken well. The powder inside must be free-flowing. From the caked pieces, the drink will turn out to be too liquid. Ready-made jelly should have a viscous, uniform consistency, without lumps. Polystence is allowed - a kind of flickering on the surface of the drink.

And finally, the shelf life - according to the standard, it should not exceed six months - otherwise the semi-finished product of jelly can be suspected of having artificial additives. And last, always look at the mass of the product - in identical-looking bags there can be 30, 60, and 90 grams of powder. Accordingly, you will receive different amounts of glasses of delicious jelly.