Winter Melon Jelly Filling is a light amber translucent state with a slight brushed feel. It can be combined with winter melon fiber or solid-free structure according to customer needs. It is a translucent gel-like jelly-type sandwich material developed specifically for the food industry. It uses natural winter melon concentrate as the core ingredient to make a cold-processed/hot-processed dual-purpose jelly filling with a smooth texture and sweet flavor.

Winter Melon Jelly Filling Features

① High fluidity

The flow coefficient of Winter Melon Jelly Filling is controlled at 1.5~2.5 Pa·s. It can be directly used in automatic core filling machines, filling machines or manual decorating tools without dilution or heating. It is smooth and unbroken when injected into cakes, moon cakes or bread sandwiches, greatly improving processing efficiency and product shaping stability. Its pectin ratio is 1.2%-1.5%, which ensures that there will be no solidification and jamming problems in different filling tube diameters, and it can run smoothly even in thin tube diameter (diameter ≤5mm) equipment. Through the precise proportion of trehalose (content 2.5%), the structural stability is enhanced while retaining a refreshing taste. It is currently one of the preferred jelly fillings in automated baking workshops in Southeast Asia and the Middle East.

② Controllable sweetness

In view of the differences in sugar content requirements in different countries and regions, Winter Melon Jelly Filling provides three standard sweetness formulas: low sugar (8±1°Brix), medium sugar (15±1°Brix) and high sugar (35±2°Brix), suitable for multiple categories from children's food, healthy desserts to traditional festival cakes. The low sugar type is particularly suitable for the European and American markets and functional health brands. Natural sweeteners such as erythritol or stevioside are added to the formula to meet the zero sucrose requirements; while the medium and high sugar types are more marketable in the Southeast Asian and Middle Eastern markets, and can enhance the layering when paired with rich flavors or combined with nuts. Each sweetness formula has been tested by SGS and verified by local market sensory research to ensure that it meets the taste expectations of the target consumer group and helps buyers quickly enter different markets.

③ Strong stability

Winter Melon Jelly Filling achieves excellent structural stability through the pectin-trehalose composite cross-linking system, and is suitable for hot processing environments from -18°C freezing to 85°C. During the 85°C heat sealing process, the product does not melt or precipitate water, and still maintains the original gel texture after cooling, which is suitable for hot processing pies, steamed buns and other processes; under cold chain transportation and sub-zero freezing conditions, the product freeze-thaw cycle can reach more than 3 rounds without obvious water precipitation and crystallization changes, which is particularly suitable for exporting refrigerated jelly cups or OEM processing scenarios that require cross-regional long-distance transportation. According to third-party testing, the product has a moisture migration rate of less than 1.2% after being stored at -18°C to 25°C for 30 days, providing stable support for the logistics chain that needs to be transferred from room temperature to refrigerated storage.

Winter Melon Jelly Filling Application

① Taiwan Bafang Yunji Central Kitchen Mooncake Production Line

The central kitchen of Bafang Yunji, a well-known Taiwanese chain catering brand, uses Winter Melon Jelly Filling in large quantities as one of the main fillings of "Qingrun Winter Melon Tea Mooncake" in the 2024 Mid-Autumn Festival mooncake series. The central kitchen has a daily production capacity of more than 100,000 mooncakes, and has extremely high requirements for the filling speed, taste stability and non-collapse after cooling. Winter Melon Jelly Filling maintains the integrity of the filling structure after high-temperature filling, and quickly solidifies during the cooling process. The moisture content of the filling is maintained at 28%±1.5%, preventing the mooncake oil skin from absorbing water and softening. The final product has good cutting properties and gel elasticity in taste. In addition, the central kitchen uses automatic filling equipment, and Winter Melon Jelly Filling has no material jamming during the fine-caliber filling process, which improves the continuous operation efficiency of the production line.

② Sandwich bread line at BreadTalk’s flagship factory in Jakarta, Indonesia

In the BreadTalk central factory in Jakarta, Indonesia, Winter Melon Jelly Filling is widely used in the production of a variety of sandwich buns and steamed buns, especially the “Winter Melon Custard Roll”, which is a best-selling model that is always online. The factory attaches great importance to the halal certification, processing smoothness and cold storage stability of the fillings. Since the product needs to be stuffed, wrapped and distributed in a 35°C high-temperature workshop for a short period of time, Winter Melon Jelly Filling has no water condensation or rancidity changes during 36 hours of refrigerated transportation, and the taste remains smooth. The BreadTalk team once reported that Winter Melon Jelly Filling is more "chewing and elastic" than the previous jam-type fillings, and has distinct layers when paired with dairy products such as cream and cheese, which increases the product repurchase rate. In addition, BreadTalk designated this product as its winter limited edition raw material through ODM and participated in the joint development of the formula.

③ Saudi Arabia Almarai milk jelly joint production line

Almarai, a leading dairy company in the Middle East, introduced Winter Melon Jelly Filling for use in the "milk jelly cup" series at its main factory in Riyadh, Saudi Arabia, and paired it with milk pudding to form a two-color jelly combination. The halal qualification, non-dairy ingredients and thermal stability of Winter Melon Jelly Filling fully comply with Almarai's quality control system. Winter Melon Jelly Filling can form a clear boundary with the milk slurry without water precipitation or mixing during the 65°C warm sealing stage, enhancing the visual appeal of the product. In Almarai's test feedback, after using winter melon-flavored jelly to replace traditional mango and strawberry jelly, it received higher satisfaction scores among Middle Eastern consumers, especially among female customers who pursue a light taste. Winter Melon Jelly Filling has thus become a stable supply of raw materials for Almarai's new season jelly cup product line.