Bahari Orange Jelly

The thermo-stability is driven by an engineered low-methoxyl (LM) pectin complex synergized with heat-resistant hydrocolloids. This forms a rigid calcium-crosslinked network that resists thermal degradation and liquefaction in high-temperature ovens.

It exhibits ideal pseudoplastic shear-thinning rheology: flowing smoothly under depositor piston pressure and immediately regaining cohesive gel structure post-dispensing, preventing stringing and tailing.

The product is standardized at 68% to 70% Brix. This elevated osmotic pressure depresses water activity (aw < 0.75), effectively preventing microbial and fungal spoilage over 12 months.

The commercial MOQ is 50 pails (600 kg) for domestic distributors and 1 full unitized pallet (80 pails, approx. 960 kg) for direct export shipments.

Engineered for freeze-thaw resilience, the formulation tolerates ambient warehousing fluctuations between 5°C and 30°C without gel breakdown, syneresis, or clouding.

No; the certified food-grade colorants possess high photostability, ensuring that the brilliant amber-orange hue remains vibrant without bleaching under showcase lamps.

Every export consignment is accompanied by a certified Certificate of Analysis (COA), Official Health Certificate, Halal Certificate, Certificate of Origin, and Technical Data Sheet (TDS).