| | Characteristics | Application methods |
|---|
| Prepared powder |
Not caking when mix with water and dissolve quickly |
Dosage: 0.5%-1.0%; compound with sugar and acids; dissolve with 80℃ water; solidify |
|---|
| Sucking Jelly |
Jelly gel is fragile, but also better toughness |
Dosage: 0.5%-1.0%; mix with white sugar, add water, heat-up to dissolve; add acid, fruit juice and flavors; pasteurize and cooling |
|---|
| Common Products |
Add a little can make products better water retention and release flavor better |
Dosage: 0.5%-1.0%; mix with white sugar, add water, heat-up to dissolve; add acid, fruit juice and flavors; pasteurize and cooling |
|---|
| High Transmittance Type |
High transmittance and just a little can make products better water retention and release flavor better |
Dosage: 0.5%-1.0%; mix with white sugar, add water, heat-up to dissolve; add acid, fruit juice and flavors; pasteurize and cooling |
|---|
