Jelly Fruit

Author: Joe Fowler Time for reading: ~1 minutes Last Updated: August 08, 2022

Jelly fruit is a leader among healthy pastries. This delicacy takes care of our figure while we enjoy its taste. Three varieties of the product are produced: -based

Jelly fruit is a leader among healthy pastries. This delicacy takes care of our figure while we enjoy its taste.

Three varieties of the product are produced:

- on the basis of jelly fruit puree

- based on gelling substances

- on the basis of fruit puree gels and substances

The most useful are fruits prepared with jelly fruit puree, but they are not common in the commercial network.

In the composition of the product, the gelling substances pectin, agar or gelatin must be present:

- Pectins are high molecular weight polysaccharides present in all plants and many algae. In the food industry it is used as a natural gelling product; this is due to the ability of its solutions to form strong gels and jellies. Apples, citrus peels, watermelons and sugar beets are used to make pectin.

- Agar or Agar-agar is a natural product that is obtained from red and brown algae and forms a thick jelly in aqueous solutions. It consists of polysaccharides and is used in confectionery.

- Gelatin is a protein substance of animal origin, which when heated forms a sticky solution that hardens into jelly. It is prepared from the bones, tendons and cartilage of animals.

Useful properties of jelly fruits:

1. The product is low in calories and does not contain fat

2. Pectin, which is a real care for the body, frees the body from toxins and radionuclides, normalizes the digestive system, lowers blood cholesterol

3. Agar improves liver function and also cleanses the body of toxins

4. Gelatin has a beneficial effect on skin and hair

Jelly Fruit

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