Kokum jelly candy is expected to hit the markets in January.
Kokum juice is available in the markets but the jelly candy is not since the technology for turning the juice into jelly candy was developed at the CFTRI’s Food and Vegetable Technology Department.
A young entrepreneur from Udaigiri, who has availed this technology for commercialisation, said he was planning to launch the jelly candy in January.
Target audience
The use of Kokum extract makes the jelly nutritional and naturally safe.
These candies are aimed at children whose diet requires high calories, say food scientists.
Kokum jelly candy is made from the extracts of dried kokum (garcinia indica) along with sugar, pectin, liquid glucose, and sodium benzoate.
The bright colour is imparted from natural kokum juice.
“There is no artificial colour, no synthetic flavour, no synthetic acidulant and no hazardous food additives. It is a nutritionally superior and microbiologically safe jelly,” said Ng. Iboyaima Singh, senior principal scientist, Department of Fruit and Vegetable Technology, CFTRI, Mysuru.
The natural organic acids present in kokum juice (majority citric acid), facilitates the gel formation, the anthocyanin pigment (red) imparts the natural jelly colour.
Appetite stimulant
“Traditionally, Kokum is used is an acidulant in many Indian dishes. It has anti-oxidant and appetite stimulant properties; helps in digestion and fights cholesterol besides improving skin health,” stated a notice board displayed at the department, where visitors could be seen getting samples of the freshly-cooked jelly candy, during the Open Day event at the CSIR-Central Food Technological Research Institute here on Monday.
