Everything about Alpenliebe Juzt Jelly | Review

Source : Sugarcane
How : From sugarcane, the juice is extracted. Then the juice is heated, filtered and purified. Then it is crystallized to produce sugar.
Why : The sugar acts as a sweetener and also as a base ingredient. It gives body and texture to the fruity bears.

Source : Not mentioned
How : The fruit source used in the product is not mentioned. So, it is impossible to know until the company states. But, how the fruits are processed to get fruit pulp? Usually, the fruits are washed and then it is smashed. The seeds are removed by sieving process. Then the pulp is extracted from the fleshy part of the fruit.
Why : Fruit pulp gives the flavour and body to the fruity bears.

Source : Sugar
How : Invert sugar is prepared by heating the sugar with water and acid (citric acid mostly). It results in a liquid syrup of sugar called as invert syrup. It has higher sweetness than the sucrose or the sugar.
Why : Invert sugar prevents crystal formation in the fruity bears, thus improving the quality and texture of the fruity bears. It also provides moisture content to the fruity bears.

Source : Corn grains
How : Corn starch is extracted from corn grains. Then corn starch is hydrolysed (enzyme hydrolysis or acid hydrolysis) to produce liquid glucose. After hydrolysis process, the obtained liquid content is clarified and evaporated until the required consistency is obtained.
Why : Liquid glucose gives tenderness and moisture content to the fruity bears. It also adds chewiness to the fruity bears.

• INS 440

Name : Pectin
Source : Citrus Fruit Peels
How : Pectin is extracted from citric fruit peels in acidic condition. After extraction, the liquid pectin undergoes filtration and clarification process. Then it is further precipitated by ethanol. The ethanol precipitated pectin is separated, washed and dried.
Why : Pectin acts as a thickening (helps to thicken) and a gelling agent. It gives a proper consistency and setting for the fruity bear.It helps in providing a good bite in the product and also helps in the stability of the pulp used.

As the name suggests, acidity regulator helps in maintaining the acidity i.e. the pH of the product. It helps to maintain pH of the product as well as it helps in the setting of the fruity bear to a jelly stage. Acidity regulator also provide sour taste to the fruity bears.

• INS 330

Name : Citric acid
Source : Sugar or Molasses
How  : Citric acid is produced by fermentation of sugar or molasses using microbes. Mostly, aspergillus niger microbe is used.
Why : Citric acid is used to maintain the pH of the fruity bears.

• INS 331 (iii)

Name : Trisodium Citrate
Source : Industry
How : Trisodium Citrate is produced when citric acid reacts with sodium hydroxide or sodium carbonate . After this, the resultant solution obtained from the above reaction is subjected to crystallization and dehydration.
Why : Trisodium citrate plays many roles in the product. It acts as a thickener, stabilizer and also as a sequestrant. It gives the tart taste to the fruity bears.

• INS 296

Name :  Malic acid
Source : Multiple Sources
How : Malic acid can be produced by microbial fermentation of glucose. But in another way, malic acid is produced from hydration of maleic anhydride.
Why : Malic acid acts as an acidity regulator and maintains the pH of the fruity bears and also helps in the setting of the jelly structure of the fruity bears. It gives the sharp tart taste to fruity bears.

Name :INS 102 – Tartrazine
            INS 124 – Cochineal Red
            INS 133 – Brilliant Blue FCF
Type : Synthetic
Source : Industry
How : The synthetic food colours are made in industry by using multiple chemicals which involves multiple steps.
Why : Synthetic food colours imparts colour to the product  and enhance the appearance of the fruity bears.
   There are three colours used in this product which are as follows.
INS 102 – Tartrazine –   imparts yellow colour.
INS 124 – Cochineal Red –   imparts red colour.
INS 133 – Brilliant Blue FCF –   imparts blue colour.
     Ok!!! Red coloured fruity bear has its own food colour. Then what about the green coloured fruity bear?? Let me explain.... Mixing yellow food colourant and blue food colourant results in green colour. This green colourant obtained is used for making green coloured fruity bears.

Flavour : Fruits flavour (fruit is not mentioned)
Type : Nature Identical
Source : Industry
How : Nature identical flavouring substances resemble to the flavour available in nature but completely made in laboratory or industry.
Why : Flavouring substances are used to impart flavour to the fruity bears. But the name of fruit flavours used in the fruity bears are not mentioned.