Coffee Jellyコーヒーゼリー

Coffee Jelly
But if you usually make at home with gelatin, Porofessionl Patissier often used Carrageenan. Carrageenans or carrageenins are a family of linear sulfated polysaccharides which are extracted from red seaweeds.  Gelatinous extracts of the Chondrus crispus seaweed have been used as food additives for hundreds of years. Carrageenan is a vegetarian and vegan alternative to gelatin. Carrageenans are large, highly flexible molecules which curl forming helical structures. This gives them the ability to form a variety of different gels at room temperature. They are widely used in the food and other industries as thickening and stabilizing agents. A particular advantage is that they are pseudoplastic—they thin under shear stress and recover their viscosity once the stress is removed. This means that they are easy to pump but stiffen again afterwards. This is suited to sticking teeth texture and tactile texture, means  no failure to make it sweets. Curiously again put to fire it will back fluid or liquid.
コーヒーゼリーKohizeri
一般的に家庭で作る場合はゼラチンを用いるがパティシィエの場合は、カラギーナンを用いる場合が多い。これは失敗がないことを意味し歯触りや触感などこだわりの風合いを出すのに適しているからです。不思議なことに再度火にかければ戻ります。

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