Jelly is made of water, sugar or starch sugar, thickener, etc. as the main raw materials.

1. Water

The moisture content of jelly is generally between 40 and 60, which is determined by the production materials and technology. Water is the main solvent for making jelly, and the amount of water used will directly affect the taste and texture of the jelly.

2. Sugar or starch sugar

Jelly is a food made from juice, sugar and other raw materials. It has a soft, waxy, transparent and bright color. It can be used as desserts, snacks, Beverages and other uses. The sugar used in jelly is table sugar or starch sugar.

3. Thickening agent

Thickening agent, also known as gelling agent, is a substance that can increase the viscosity of latex and liquid. It is also called paste when used in food. Thickeners can increase the viscosity of a material system, keep the material system in a uniform and stable suspension or turbid state, or form a gel; most thickeners also have an emulsifying effect.

Precautions for eating jelly:

1. The production of jelly is inseparable from food additives. Although they are safe, children should not eat too much. Eat 50 to 100 servings a day. Just gram. Some jelly is "fruity" jelly. There is no juice pulp in the production raw materials, but fruit flavor and food coloring. It is best not to eat such jelly.

2. When choosing jelly, be sure to check whether the packaging is strong and whether there is air or water leakage. Don’t just go for cheap. Considering the rich taste, you can eat some jelly, but try not to eat too much. There are many non-standard production companies on the market. The addition of jelly raw materials by these manufacturers often does not comply with national regulations. For example, if you find that the color of jelly is too thick when purchasing, it generally means that the colorant is excessively added, so you should purchase with caution.