TYSON® JELLY SOLUTIONS
Sucking Jelly
With ultrafine grinding and anti-aging treatment,TYSON® Sucking Jelly Powder has good fluidity, disperses and dissolves quickly after adding water, and does not require complex pre-treatment. It can directly be adapted to the high-speed stirring system of automated production lines, reducing waiting time during production.
Jelly Solutions
TYSON® Sucking Jelly Powder
Feature One
TYSON® Sucking Jelly Powder adopts professional compounding technology, featuring excellent heat resistance and acid resistance. It does not separate water or layer during high-temperature sterilization (85-95°C) or long-term stirring in industrial production processes, ensuring the stability of batch production.
Feature Two
TYSON® Sucking Jelly Powder has low-addition efficient gel formation. A stable gel can be formed with an addition amount of only 0.3%-0.5%, reducing the proportion of raw material costs.
Feature Three
TYSON® Sucking Jelly Powder is highly compatible with raw materials such as fruit juice, fruit puree, milk powder, artificial sweeteners, probiotics, and cereal particles. There is no ingredient conflict, allowing for the easy production of various types of jelly such as fruit-flavored, milk-flavored, and functional products.
Feature Four
TYSON® Sucking Jelly Powder can be customized for taste and flavor according to requirements and provide production process guidance to assist customers in quickly launching product mass production.
Feature Five
TYSON® Sucking Jelly Powder can precisely control the softness and fluidity of the jelly. It covers the range from runny liquid to Q bounce and semi-solid, meeting the customized requirements of different brands for “sucking smoothness”.
Konjac Jelly
Low dosage, excellent gelation efficiency.Only 1.2%-1.5% of the added amount can form a stable colloid. At the same time, TYSON® Konjac Jelly Powder avoids the problem of flavor masking or rough texture caused by high addition.
Jelly Solutions
TYSON® Konjac Jelly Powder
Feature One
TYSON® Konjac Jelly Powder has high gel strength and can form “Q and firm, chewable” texture, meeting the core demand of consumers for the konjac taste.
Feature Two
TYSON® Konjac Jelly Powder is compatible with raw materials such as fruit juice, fruit granules, whey protein, probiotics, dietary fiber, etc., without component conflicts, and can develop diverse konjac jelly products such as fruit flavor, milk flavor, functional (such as probiotic type), etc.
Feature Three
The gel structure formed by TYSON® Konjac Jelly Powder,is stable in acidic environments (pH 3.0-6.0) and during high-temperature sterilization (85-95℃). It is not prone to water separation, layering or softening, and is compatible with acidic raw materials such as fruit juice, citric acid, etc., ensuring the consistency of batch production.
Feature Four
Withultrafine grinding and anti-aging treatment,TYSON® Konjac Jelly Powder has excellent fluidity. After adding water.It disperses and dissolves quickly, without the need for long soaking, and can be directly adapted to the high-speed stirring system of the automated production line, improving production efficiency.
Feature Five
TYSON®Konjac Jelly Powder, has strong water retention capacity, through molecular structure optimization. It is not prone to hardening, regrowth or water separatation when stored at room temperature (below 25℃) for 6-12 months, extending the product shelf life and reducing storage and transportation losses.
Feature Six
TYSON®can provide exclusive customization according to customer needs and provide production process guidance to assist customers in quickly achieving mass production.
Water Jelly
TYSON® Water Jelly Powder does not require mold shaping. It can be directly filled into bottles, cups, bags, suction bags, and other packaging forms due to its own fluidity. Good flowability and no residue make packaging loss reduced. Low dosage (addition amount is only 0.3%-1%), ensuring texture while controlling raw material costs.
Jelly Solutions
TYSON® Water Jelly Powder
Feature One
TYSON® Water Jelly Powder creates a “semi-solid – semi-fluid” dynamic gel network, maintaining the fluidity of jelly (slowly flowing when container tilted), while also having a slight solidifying sensation to support the shape, achieving a unique texture of “water jelly blending”.
Feature Two
The gel structure formed by TYSON® Water Jelly Powder, is stable without water separation or hardening, and the fluidity and taste remain consistent. It avoids the problem of “water separating from jelly” caused by storage in traditional liquid jelly.
Feature Three
TYSON® Water Jelly Powder can dissolve to form a uniformly dispersed system, and has an extremely strong compatibility with water and fruit juice. The water and gel are integrated without layering, and no clear juice layering after refrigeration. The overall state is transparent or hazy and uniform, visually connecting the “water sensation and gel sensation” naturally.
Feature Four
TYSON® Water Jelly Powder has excellent compatibility with high-water content raw materials such as fruit granules, coconut, popping boba, and juice. It can stably encapsulate or suspend auxiliary materials without destroying the fluid texture, suitable for innovative forms such as “liquid jelly + fruit granules” and “liquid jelly + bubbles”, enriching product layers.
Feature Five
Water jelly made by TYSON® Water Jelly Powder, is smooth and easy to flow when eaten, eliminating the solid hardness of traditional jelly. The smooth texture is like “flowing condensation”, flowing naturally after swallowing without rough particle sensation, not adhering to the oral mucosa, and suitable for groups with high requirements for taste delicacy such as children and the elderly.
Cup Jelly
TYSON® Cup Jelly Powder has strong acid resistance and is suitable for fruit flavor formulations. It has been optimized for common acidic raw materials such as fruit juice and citric acid used in cup jelly. It forms a stable gel in the pH 3.5-4.5 and does not separate water or become soft and mushy after high-temperature sterilization. This ensures the consistency of the fruit flavor.
Jelly Solutions
TYSON® Cup Jelly Powder
Feature One
TYSON® Cup Jelly Powder forms a firm and supportive gel structure that can stabilize and fill the cup body after cooling. The edges do not collapse or deform, and the jelly does not fall off when poured. This ensures the integrity and eating experience of the cup jelly.
Feature Two
TYSON® Cup Jelly Powder has treated to resist clumping. Good fluidity. After adding water, it dissolves quickly without lumps and does not require long-term stirring. It can be directly connected to automated mixing and filling production lines, improving production efficiency.
Feature Three
TYSON® Cup Jelly Powder form a stable gel with low amount of 0.5-1.0% . It is easy to demold without sticking to the cup, and the gel has good compatibility with the cup body (PP, PET materials). After cooling, the edges are easy to peel off, and there is no residue or damage during automated demolding, meeting the high-speed filling requirements of the cup-packed production line.
Feature Four
TYSON® Cup Jelly Powder is shock-resistant and impact-resistant, suitable for logistics transportation: The toughness of the gel has been optimized, and it is less likely to crack or separate after transportation with bumps or slight collisions, reducing the damage rate during storage and logistics, and minimizing post-sale losses.
Feature Five
TYSON® Cup Jelly Powder has controllable taste layers. Through gel composition blending, the softness (from tender to Q bounce) can be precisely controlled. It supports the addition of fruit pieces, coconut balls, and burst beads and does not settle. It creates a cup-packed product with rich taste layers, suitable for various needs.
Feature Six
TYSON® Cup Jelly Powder is compatible with artificial sweeteners (e.g., erythritol, stevia) and functional ingredients (probiotics, dietary fiber). It can produce low-sugar, sugar-free, or high-nutrition value cup-packed jelly, aligning with the health consumption trend.
Pudding
TYSON® Pudding Jelly Powder has strong water retention capacity. After cooling, the surface is smooth and flat without bubbles, tears, or water leakage. It can be presented with a delicate appearance without additional modification, enhancing the product’s appearance.
Jelly Solutions
TYSON® Pudding Jelly Powder
Feature One
TYSON® Pudding Jelly Powder has a fine and smooth gel texture with a slight elastic and tender feel but no hard or brittle sensation. It melts in the mouth without sticking or getting cloying. It perfectly presents the core characteristics of pudding, which are “thick and smooth”, different from the Q and elastic texture of ordinary jelly.
Feature Two
TYSON® Pudding Jelly Powder is suitable for common caramel, honey, and syrup in puddings. It has stable gelation in high-sugar environments without loosening, and the taste is balanced without being greasy. It is suitable for traditional sweet pudding needs.
Feature Three
TYSON® Pudding Jelly Powder has a stable gel structure in both refrigerated (2-8℃) and room temperature environments. It is not prone to hardening after refrigeration and does not easily separate water when placed at room temperature. It is suitable for sales in various scenarios such as bakeries and dessert stations.
Feature Four
TYSON® Pudding Jelly Powder is compatible with silicone molds, metal molds, plastic cups, and other containers. During demolding, the edges are intact without residues. It is suitable for automated demolding production lines, improving batch production efficiency.
Feature Five
TYSON® Pudding Jelly Powder has excellent compatibility with dairy ingredients such as milk powder, light cream, and condensed milk. It can lock in the milk aroma without evaporation, and the finished products such as milk pudding and caramel pudding have rich and natural flavors without any gel-like smell.
Feature Six
YSON® Pudding Jelly Powder, its softness and hardness can be precisely controlled (from soft pudding to semi-solid pudding), supporting the production of various categories such as baked pudding, mousse pudding, and fruit pudding.
Almond Jelly Powder
Gel texture of TYSON® Almond Jelly Powder is as soft and smooth as tofu, melting in the mouth without any granular sensation. It has a slight elasticity but is not hard or brittle, perfectly reproducing the core characteristics of traditional almond tofu, which are soft, tender, and sweet. It differs from the Q-bounce texture of ordinary jellies.
Jelly Solutions
TYSON® Almond Jelly Powder
Feature One
TYSON® Almond Jelly Powder has strong water retention capacity. After cooling, the surface is smooth and flat, without bubbles, or water separation, presenting a delicate luster like tofu. It can achieve a high-quality appearance without any modification.
Feature Two
TYSON® Almond Jelly Powder is compatible with containers such as glass bowls, plastic cups, and silicone molds. The edges are intact without residue during demolding, making it suitable for automated filling and demolding lines, enhancing production efficiency.
Feature Three
TYSON® Almond Jelly Powder has been optimized for common sweeteners such as rock sugar and honey. It maintains stability in low-sugar or regular sweetness environments and has a sweet and refreshing taste without being thick or sticky. It is suitable for traditional flavors and health needs.
Feature Four
TYSON® Almond Jelly Powder can be customized for the transparency of the gel according to customer requirements. It can be used to make traditional semi-transparent almond jelly, or to achieve a hazy texture after adding coconut milk or fruit pieces, meeting diverse product designs.
Feature Five
TYSON® Almond Bean Pudding Powder maintains a stable gel structure during refrigeration (2-8℃) and at room temperature (below 25℃). It does not harden easily after refrigeration and does not re-gel easily at room temperature, ensuring consistency of texture throughout the shelf life.
Feature Six
TYSON® Almond Jelly Powder can be compatible with dietary fibers and plant proteins without affecting the gel stability. It can easily develop upgraded products such as low-sugar and high-protein almond jellies, aligning with the health consumption trend.
Fruit Board Jelly
TYSON® Fruit Board Jelly Powder has a firm and elastic gel structure that is resistant to cracking and breaking after shaping. It can stably support the thin sheet or strip-like shape of the fruit board, ensuring the integrity during cutting and packaging.
Jelly Solutions
TYSON® Fruit Board Jelly Powder
Feature One
Fruit Board Jelly made by TYSON® Fruit Board Jelly Powder has firm and chewy texture. When chewed, it has a slight crunchy feel but not hard or not sticky. After being swallowed, it slowly dissolves, perfectly fulfilling the core taste requirement of “chewy but not sticky to teeth” .
Feature Two
TYSON® Fruit Board Jelly Powder balances gel hardness and toughness. During automated cutting and pressing, it is not prone to breaking into small pieces or sticking to the knife, and can be precisely shaped into various fruit board specifications, improving production efficiency.
Feature Two
TYSON® Fruit Board Jelly Powder has excellent water retention capacity. In normal temperature storage, it is not prone to edge dryness or cracking due to water loss, maintaining the moist and soft surface of the fruit board and prolonging the freshness of the product during the shelf life.
Feature Five
TYSON® Fruit Board Jelly Powder is optimized for the acidic characteristics of fruit raw materials. In a pH range of 3.0~4.5, the gel does not loosen or become soft, compatible with high-acid fruit flavors such as strawberries, lemons, and passion fruits, with stable taste.
Feature Three
TYSON® Fruit Board Jelly Powder has excellent compatibility with fruit juices, fruit syrup, and concentrated fruit powders. It can efficiently absorb and lock in the fruit aroma, creating a rich and long-lasting aroma for the fruit board jelly, no gel odor.
Feature Six
TYSON® Fruit Board Jelly Powder is compatible with erythritol, stevia, and other sugar substitutes. It does not rely on a high-sugar environment to gel and can produce low-sugar and sugar-free fruit board jellies, catering to the trend of sugar control and health, without affecting the expression of fruit flavors.
High Transparent Jelly
TYSON® High Transparent Jelly Powder has an extremely high transparency. The gel is as clear as crystal, with a light transmittance of over 90%. It has no turbidity or particle sedimentation. When combined with color agent or fruit juices, it presents a bright and transparent texture. Moreover, the gel surface is smooth with natural luster, and the light refracts evenly. When paired with fruit patterns, embedded fruit pieces, or layered designs, the stereoscopic and layering effect are enhanced, and the visual appeal of the product is improved .
Jelly Solutions
TYSON® High Transparent Jelly Powder
Feature One
TYSON® High Transparent Jelly Powder can form a stable transparent gel with an addition rate of only 0.5%-1.0%.
Feature Two
With ultrafine grinding and anti-aging treatment,TYSON® High Transparent Jelly Powder dissolves quickly without lumps in water. After filtration, there are no residues. It can be directly connected to automated production lines to ensure uniform transparency in batch production.
Feature Three
TYSON® High Transparent Jelly Powder has excellent powder dispersion. After dissolution, the colloid molecules are evenly distributed. During the cooling process, there is no local condensation or density difference. Formed a uniform transparent gel, avoiding layering or “hazy” defects.
Feature Four
TYSON® can customize and adjust “softness”, “luster”, and “heat resistance” according to customers’ requirements. It supports various scenarios such as cup packaging, shaped jelly, and provides full-process technical support from formulation to process.
Feature Five
TYSON® High Transparent Jelly Powder is optimized for acidic ingredients (fruit juices, citric acid). In an acidic environment with a pH 3.5-4.5, the gel does not turn white or become turbid. It is stable against acid and retains its transparent texture even after high-temperature sterilization. It is suitable for high-transparent jelly with fruit flavors.
Choking Proof Jelly
TYSON® Choking Proof Jelly Powder forms a fine and loose gel structure that has a high water content. Under the influence of oral temperature and saliva, it instantly softens and dissolves, leaving no residue in the mouth and perfectly presenting the core eating experience of “melting in the mouth”. It is especially suitable for children, the elderly, and other people with sensitive swallowing.
Jelly Solutions
TYSON® Choking Proof Jelly Powder
Feature One
TYSON® Choking Proof Jelly Powder has low gel strength that is soft and smooth. It can be swallowed without forceful chewing, avoiding the “hard and elastic” feeling of traditional jelly.
Feature Two
TYSON® Choking Proof Jelly Powder has been optimized for low-gel strength based on acid resistance. It is not likely to disintegrate in an acidic environment (such as adding fruit juice or yogurt) and maintains the melting taste while presenting a stable sweet and sour flavor.
Feature Three
TYSON® Choking Proof Jelly Powder is treated with ultrafine grinding and multi-stage filtration.There are no impurities or coarse particles in the colloid. After entering the mouth, it has a smooth and delicate texture without a gritty or sandy sensation. The taste experience is purer.
Feature Four
TYSON® Choking Proof Jelly Powder is compatible with artificial sweeteners and liquid raw materials (such as diluted fruit juice, whey). Low-sugar, low-calorie instant jelly or develop functional products such as “jelly-like complementary foods”, which aligns with the trend of healthy consumption can be customized.
Feature Five
TYSON® Choking Proof Jelly Powder has a loose gel structure that can quickly release the flavor substances such as juice and fragrance. As soon as it enters the mouth, the rich fruit or milk aroma can be perceived, and the flavor remains naturally and not insipid.
Feature Six
TYSON® can adjust the melting speed according to customer needs (from “melting in the mouth” to “softly melting with chewing”). It supports various packaging options such as cups and bags, provides process guidance support, and helps achieve rapid mass production.