GB583030A - Improvements in and relating to the making of jellies - Google Patents

Abstract

Pectin is modified for use in the preparation of jellies, which can be spread like jam, by heating or, preferably, boiling, e.g., at 180 DEG -220 DEG F., a solution of the pectin for 5-30 mins. while maintaining the pH between 4 and 7 by the addition of one or more buffers or alkalies, e.g., sodium, potassium or ammonium hydrogen phosphate or citrate or lithium citrate. Specification 259,948, [Class 121], is referred to.ALSO:In the preparation of jellies, which can be spread like jam, a pectin-containing jelly batch, or a pectin solution for incorporation in a jelly batch, is maintained during heating or, preferably, boiling, e.g., at 180-220 DEG F., at a pH between 4 and 7 for a period, e.g., 5-30 minutes. sufficient to modify the pectin. The pH is obtained by the addition of one or more buffers or alkalies, e.g., sodium, potassium or ammonium hydrogen phosphate or citrate or lithium citrate, and may be reduced below 4 by the addition of setting acid to stop the modification of the pectin while the heating is continued to obtain the desired solids content in a batch. If glucose be employed in a batch instead of cane or beet sugar, the pectin is boiled with a small quantity of the total glucose in water and, after adjustment of the pH to 4.8, held at about 200 DEG F. for about 10 minutes. Specification 259,948, [Class 121], is referred to.