PHYSICAL AND CHEMICAL METHODS OF EVALUATION FOODS

Jelly Test to Top

A number of methods are used to evaluate the ability of a pectin product to form a jelly. Jelly grade is defined in terms of the amount of sugar which 1 lb of the pectin will "carry" in order to jel. If a pound of pectin will carry 100 lb of sugar and form a satisfacotry jelly it is a 100 grade pectin.

Setting time is critical for the quality of the jelly. If a gel sets too fast before pouring it won't achieve the firmness possible. It may have lumps and appear curdled. Slow setting jelly may let chunks of fruit settle out. Commercial pectin are available as slow set or rapid set.
REFERENCES to Top

´ ´ Updated: Wednesday, October 31, 2007. ´ Oregon State University.
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