GB331295A - Jelly preparation and a process of making the same - Google Patents

Abstract

331,295. Leo, A. April 15, 1929. Fruit jelly.-In the production of a jelly preparation comprising sugar and pectin, the pectin and sugar are so combined that the subsequent solution of the pectin in water or fruit juice precedes the solution of the sugar therein. An edible acid may be so combined with the pectin and sugar that the solution of the acid follows that of the sugar. In one form, the sugar particles are sprayed with a pectin solution and the coated particles dried. Preferably granulated sugar is used and a highly concentrated, e.g. 3-5 per cent pectin solution is sprayed or atomized thereinto, a heated air current being blown upwardly through the sugar causing a constant sugar suspension and at the same time drying the pectin coating on the sugar particles. In other forms, the sugar may be blown in a stream of heated air in a horizontal direction against an opposing spray of pectin solution, or the sugar particles may be blown into and allowed to fall by gravity in a dehydrating chamber, atomized pectin solution being directed against the falling sugar particles. The solution of the acid is retarded by coating the solid acid particles or crystals with an insoluble substance, e.g. solid paraffins having melting points from 100‹ F. to over 135‹ F., gum, wax or a, fatty substance such as stearic or palmitic acid or fatty substances containing these or similar fatty acids, which will liquefy at the temperatures reached in the jelly-making process, thus allowing the acid to dissolve after the pectin and most or all of the sugar have dissolved. In an example, 3 parts by weight of paraffin are dissolved in 100 parts of ether and 100 parts of powdered citric acid or other edible etherinsoluble acid are added and the ether evaporated leaving a thin paraffin coating on the acid particles. The dry pectin-coated sugar particles are mixed with the coated acid particles in the proportions necessary for making jelly. In use, the mixture is added at room temperature or a little above to water or unconcentrated fruit juices,À the pectin going readily into solution and the sugar following quickly. The mixture is then heated in the usual way and the insoluble coating on the acid particles melts exposing the particles which dissolve. The heating may be continued to approximately tlre boiling point, 218‹ F. or to a lower temperature depending on the amount of liquid used or, if fruit juices are added, the sugar, acid and pectin content of the juices. Boiling is unnecessary if the sugar content is sufficiently high to obviate concentration.