EN
Manufacturer: Xucker
Gelling Powder 2:1 is an ideal helper in the kitchen for anyone who prepares homemade marmalades, gels, or jams and would like to reduce the sugar content in them. The blend contains the sweetener xylitol, which creates a pleasant taste. That's why, it goes best with sour fruits, such as sour cherries, currants, or gooseberries.
Gelling Powder 2:1 is a practical ingredient that every lover of jams, marmalades, or fruit gels will like. This blend can be used to prepare these delicacies at home with ease. A big advantage is that it does not contain any sugar or fat. But you won't lose their sweet taste. The sweetener xylitol will take care of it, as it has about 40 % fewer calories compared to sugar. Plus, you will also appreciate the fact that it contributes to the proper mineralization of the teeth. Thanks to its sweet taste, this vegan gelling powder goes best with more sour fruits, such as sour cherries, currants, or gooseberries.
So, if you've been avoiding jams and similar goodies until now because of the excessive sugar content, you don't have to anymore. Gelling powder 2:1 has a more favourable nutritional profile and is therefore perfectly suited for the preparation of healthier treats. These include various marmalades or jams, which will be suitable for spreading desserts, for pastries, or in oatmeal. In addition, you can also prepare various fruit gels or jellies from it, which you can use to decorate sweet and salty food. It's up to your imagination what goodies you can create with this gelling powder.
Sweetener: 97 % xylitol; gelling agents: pectin, dextrose; acidifying substances: citric acid.
Before use, mix the contents of the container well. Use only clean containers and lids (preferably boiled). In a sufficiently large pot, mix 2 kg of cleaned, finely chopped fruit and 1 kg of gelling powder. Let the mixture cook until a layer of foam forms. Allow the fruit to soften, stirring occasionally (3–4 minutes). Fill the mixture into jam jars while still hot, close tightly, turn the bottom upwards and let it cool.
To make gelatin, mix 1.6 kg of fruit juice with 1 kg of gelling powder.
| Nutritional values | 100 g |
|---|---|
| Energy value | 1002 kJ / 240 kcal |
| Fats | 0 g |
| of which saturated fatty acids | 0 g |
| Carbohydrates | 98 g |
| of which sugars | 0.6 g |
| Protein | 0 g |
| Salt | 0.05 g |
Store away from sunlight, dry, and well closed.
If consumed in excessive amounts, it can have a laxative effect. Protect from animals!
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