Phase A: Prepare phase A and stir until dispersed.
Phase B: Slowly add the water to phase A under stirring and stir until complete dissolution.
If wanted, add heat-proof colour.
Phase C: Prepare phase C, adjust the pH to 5.5 ±0.05 and set aside.
Heat phase A+B to its boiling point while stirring slowly on a heating magnetic stirrer. Keep this temperature
for 5 min. It is essential to use a heating magnetic stirrer, otherwise the jelly will be unstable.
Add phase C to the hot phase A+B. Continue stirring on the heating magnetic stirrer until everything is
Quickly pour the warm mixture into moulds and let it cool down.
Appearance: Clear, solid, elastic jelly
pH: 5.5 – 6.5
Stability: Microbiological stability proven, no separation after centrifugation (4000 rpm, 30 min)