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The jelly strength grading of pectins for use in jam manufacture
Author(s) -
Olliver Mamie,
Wade Peter,
Dent Kathleen P.
Publication year - 1957
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.2740080313
Subject(s) - sugar , chemistry , chromatography , grading (engineering) , pectin , food science , engineering , civil engineering
Gels prepared from rapid‐set powder pectins by the ‘acid‐in‐boil’ procedure may vary in strength, as measured by the Ridgelimeter, according to the type of sugar used. This variability, not generally shown by slow‐set powder or by liquid pectins, can be overcome by adding surface‐active agents or fruit juices. A method for determination of grade of pectins is proposed which gives results in line with those obtained by the ‘acid‐in‐glass’ procedure. The reliability of the proposed method for jam manufacturing control has been confirmed.