Effect of Corn Syrup on the Gelatinization of Agar-agar (Part 1)

Abstract

In order to avoid the syneresis of jelly, which was caused by the low percentage of Agaragar, a certain amount of corn syrup was added experimentally.
For the samples, 0.5 percent of granulated Agar-agar was used. With three different levels of corn syrup and sugar, nine samples were tested altogether.
The results were that the addition of corn syrup brought a good taste, and decrease in syneresis, which gave hardness and breaking strenght of jelly.