GB396749A - Improvements in jelly preparations and method or preparing jellies - Google Patents

Improvements in jelly preparations and method or preparing jellies

Info

Publication number
GB396749A
GB396749A GB3741/32A GB374132A GB396749A GB 396749 A GB396749 A GB 396749A GB 3741/32 A GB3741/32 A GB 3741/32A GB 374132 A GB374132 A GB 374132A GB 396749 A GB396749 A GB 396749A
Authority
GB
United Kingdom
Prior art keywords
jelly
sugar
class
jellies
preparing
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Expired
Application number
GB3741/32A
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
California Fruit Growers Exchange
Original Assignee
California Fruit Growers Exchange
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by California Fruit Growers Exchange filed Critical California Fruit Growers Exchange
Publication of GB396749A publication Critical patent/GB396749A/en
Expired legal-status Critical Current

Links

Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
    • A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
    • A23L29/231—Pectin; Derivatives thereof

Abstract

A confectionery jelly prepared from sugar, pectin and sufficient citric, tartaric, or other acid to make the jelly tart is rendered slow-setting by addition of a small quantity of a soluble salt of a strong base and a weak acid, for example, sodium acetate, citrate carbonate or bi-carbonate. The jelly is made of such strength as to contain about 75 per cent of solids. Cane sugar mixed with glucose, invert sugar, glycerol, &c. may be used, and fruit juices may be added. Specification 239,635, [Class 49, Food &c.], 259,948, and 283,657, [both in Class 121, Starch &c.], are referred to.
GB3741/32A 1931-02-09 1932-02-08 Improvements in jelly preparations and method or preparing jellies Expired GB396749A (en)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
US396749XA 1931-02-09 1931-02-09

Publications (1)

Publication Number Publication Date
GB396749A true GB396749A (en) 1933-08-08

Family

ID=21906767

Family Applications (1)

Application Number Title Priority Date Filing Date
GB3741/32A Expired GB396749A (en) 1931-02-09 1932-02-08 Improvements in jelly preparations and method or preparing jellies

Country Status (1)

Country Link
GB (1) GB396749A (en)

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US2557050A (en) * 1946-10-31 1951-06-12 Nissim J Hassid Production of jellies made from mixtures of sugar and fruit juices containing pectin

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US2557050A (en) * 1946-10-31 1951-06-12 Nissim J Hassid Production of jellies made from mixtures of sugar and fruit juices containing pectin

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