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Gelling Sugar
Gelling sugar or (British) Jam sugar or (US) Jelly sugar or sugar with pectin is a kind of sugar that is used to produce preserves, and which contains pectin as a gelling agent. It also usually contains citric acid as a preservative, sometimes along with other substances, such as sorbic acid or sodium benzoate Gelling sugar from German suppliers comes in three different varieties, labeled 1:1, 2:1 and 3:1, where the first number indicates the amount of fruit to be used in relation to the sugar. Sugar regulates the gelling of fruit jellies and preserves and is essential to obtain the desired consistency and firmness. This gel-forming process is called gelation. Sugar is essential because it attracts and holds water during the gelling process. Gelling sugar is used for traditional British recipes for jam, marmalade and preserves with the following formulas: * 1:1 – Use for jellies and jams with equal weights of fruit and Gelling Sugar. * 2:1 – Use for preserves to produce ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Jam Created From Gelling Sugar
Jam is a type of fruit preserve. Jam or Jammed may also refer to: Other common meanings * A firearm malfunction * Block signals ** Radio jamming ** Radar jamming and deception ** Mobile phone jammer ** Echolocation jamming Arts and entertainment Music * The Jam, an English band, late 1970s-early 1980s * The Jam (production team) * JAM Project, a Japanese animation music group * Judy and Mary, a Japanese band * ''Jam'' (album), by Little Angels * "Jam" (Michael Jackson song) * "Jam" (The Yellow Monkey song) * "Jam (Turn It Up)", a song by Kim Kardashian * Jam, improvise music in a jam session * ''Jammed'' (album), a 2004 studio album by The Church Other * ''Jam'' (film), a 2006 film by Craig E. Serling * ''Jam'' (novel), a 2010 novel by Ben "Yahtzee" Croshaw * ''Jam'' (TV series), UK * Jam Kuradoberi, a character in the ''Guilty Gear'' game series * The Jam (comics), by Bernie Mireault * HBO Kids, formerly known as "Jam" from 2001 until 2016 Codes * Jamai ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Sugar
Sugar is the generic name for sweet-tasting, soluble carbohydrates, many of which are used in food. Simple sugars, also called monosaccharides, include glucose, fructose, and galactose. Compound sugars, also called disaccharides or double sugars, are molecules made of two bonded monosaccharides; common examples are sucrose (glucose + fructose), lactose (glucose + galactose), and maltose (two molecules of glucose). White sugar is a refined form of sucrose. In the body, compound sugars are hydrolysed into simple sugars. Longer chains of monosaccharides (>2) are not regarded as sugars, and are called oligosaccharides or polysaccharides. Starch is a glucose polymer found in plants, the most abundant source of energy in human food. Some other chemical substances, such as glycerol and sugar alcohols, may have a sweet taste, but are not classified as sugar. Sugars are found in the tissues of most plants. Honey and fruits are abundant natural sources of simple sugars. Sucr ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Fruit Preserves
Fruit preserves are preparations of fruits whose main preserving agent is sugar and sometimes acid, often stored in glass jars and used as a condiment or spread. There are many varieties of fruit preserves globally, distinguished by the method of preparation, type of fruit used, and place in a meal. Sweet fruit preserves such as jams, jellies, and marmalades are often eaten at breakfast with bread or as an ingredient of a pastry or dessert, whereas more savory and acidic preserves made from " vegetable fruits" such as tomato, squash or zucchini, are eaten alongside savory foods such as cheese, cold meats, and curries. Techniques There are several techniques of making jam, with or without added water. One factor depends on the natural pectin content of the ingredients. When making jam with low pectin fruits like strawberries either high pectin fruit like orange can be added, or additional pectin in the form of pectin powder, citric acid or citrus peels. Often the fruit will ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Pectin
Pectin ( grc, πηκτικός ': "congealed" and "curdled") is a heteropolysaccharide, a structural acid contained in the primary lamella, in the middle lamella, and in the cell walls of terrestrial plants. The principal, chemical component of pectin is galacturonic acid (a sugar acid derived from galactose) which was isolated and described by Henri Braconnot in 1825. Commercially produced pectin is a white-to-light-brown powder, produced from citrus fruits for use as an edible gelling agent, especially in jams and jellies, dessert fillings, medications, and sweets; and as a chemical stabiliser in fruit juices and milk drinks, and as a source of dietary fiber. Biology Pectin is composed of complex polysaccharides that are present in the primary cell walls of a plant, and are abundant in the green parts of terrestrial plants. Pectin is the principal component of the middle lamella, where it binds cells. Pectin is deposited by exocytosis into the cell wall via vesicle ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Gelling Agent
A gel is a semi-solid that can have properties ranging from soft and weak to hard and tough. Gels are defined as a substantially dilute cross-linked system, which exhibits no flow when in the steady-state, although the liquid phase may still diffuse through this system. A gel has been defined phenomenologically as a soft, solid or solid-like material consisting of two or more components, one of which is a liquid, present in substantial quantity. By weight, gels are mostly liquid, yet they behave like solids because of a three-dimensional cross-linked network within the liquid. It is the crosslinking within the fluid that gives a gel its structure (hardness) and contributes to the adhesive stick ( tack). In this way, gels are a dispersion of molecules of a liquid within a solid medium. The word ''gel'' was coined by 19th-century Scottish chemist Thomas Graham by clipping from ''gelatine''. The process of forming a gel is called gelation. IUPAC definition } C ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Citric Acid
Citric acid is an organic compound with the chemical formula HOC(CO2H)(CH2CO2H)2. It is a colorless weak organic acid. It occurs naturally in citrus fruits. In biochemistry, it is an intermediate in the citric acid cycle, which occurs in the metabolism of all aerobic organisms. More than two million tons of citric acid are manufactured every year. It is used widely as an acidifier, as a flavoring, and a chelating agent. A citrate is a derivative of citric acid; that is, the salts, esters, and the polyatomic anion found in solution. An example of the former, a salt is trisodium citrate; an ester is triethyl citrate. When part of a salt, the formula of the citrate anion is written as or . Natural occurrence and industrial production Citric acid occurs in a variety of fruits and vegetables, most notably citrus fruits. Lemons and limes have particularly high concentrations of the acid; it can constitute as much as 8% of the dry weight of these fruits (about 47&nb ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Preservative
A preservative is a substance or a chemical that is added to products such as food products, beverages, pharmaceutical drugs, paints, biological samples, cosmetics, wood, and many other products to prevent decomposition by microbial growth or by undesirable chemical changes. In general, preservation is implemented in two modes, chemical and physical. Chemical preservation entails adding chemical compounds to the product. Physical preservation entails processes such as refrigeration or drying.Erich Lück and Gert-Wolfhard von Rymon Lipinski "Foods, 3. Food Additives" in ''Ullmann's Encyclopedia of Industrial Chemistry'', 2002, Wiley-VCH, Weinheim. Preservative food additives reduce the risk of foodborne infections, decrease microbial spoilage, and preserve fresh attributes and nutritional quality. Some physical techniques for food preservation include dehydration, UV-C radiation, freeze-drying, and refrigeration. Chemical preservation and physical preservation techniques are ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Sorbic Acid
Sorbic acid, or 2,4-hexadienoic acid, is a natural organic compound used as a food preservative. It has the chemical formula and the structure . It is a colourless solid that is slightly soluble in water and sublimes readily. It was first isolated from the unripe berries of the ''Sorbus aucuparia'' ( rowan tree), hence its name. Production The traditional route to sorbic acid involves condensation of malonic acid and crotonaldehyde. It can also be prepared from isomeric hexadienoic acids, which are available via a nickel-catalyzed reaction of allyl chloride, acetylene, and carbon monoxide. The route used commercially, however, is from crotonaldehyde and ketene. An estimated 30,000 tons are produced annually. History Sorbic acid was isolated in 1859 by distillation of rowanberry oil by A. W. von Hofmann. This affords parasorbic acid, the lactone of sorbic acid, which he converted to sorbic acid by hydrolysis. Its antimicrobial activities were discovered in the late 1930 ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Sodium Benzoate
Sodium benzoate is the sodium salt of benzoic acid, widely used as a food preservative (with an E number of E211) and a pickling agent. It appears as a white crystalline chemical with the formula C6H5COONa. Production Sodium benzoate is commonly produced by the neutralization of sodium hydroxide (NaOH) with benzoic acid (C6H5COOH), which is itself produced commercially by partial oxidation of toluene with oxygen. Natural occurrence Many foods are natural sources of benzoic acid, its salts, and its esters. Fruits and vegetables can be rich sources, particularly berries such as cranberry and bilberry. Other sources include seafood, such as prawns, and dairy products. Uses As a preservative Sodium benzoate can act as a food preservative. It is most widely used in acidic foods such as salad dressings (for example acetic acid in vinegar), carbonated drinks ( carbonic acid), jams and fruit juices (citric acid), pickles (acetic acid), condiments, and frozen yogurt toppings. It ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Gelation
In polymer chemistry, gelation (gel transition) is the formation of a gel from a system with polymers. Branched polymers can form links between the chains, which lead to progressively larger polymers. As the linking continues, larger branched polymers are obtained and at a certain extent of the reaction links between the polymer result in the formation of a single macroscopic molecule. At that point in the reaction, which is defined as gel point, the system loses fluidity and viscosity becomes very large. The onset of gelation, or gel point, is accompanied by a sudden increase in viscosity. This "infinite" sized polymer is called the gel or network, which does not dissolve in the solvent, but can swell in it. Background Gelation is promoted by gelling agents. Gelation can occur either by physical linking or by chemical crosslinking. While the physical gels involve physical bonds, chemical gelation involves covalent bonds. The first quantitative theories of chemical gelation we ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Preserving Sugar
Preserving sugar is a kind of sugar used for making marmalades, jams and preserves using fruits that are naturally high in pectin (such as plums, redcurrants, blackcurrants, gooseberries, greengages, damsons and Seville orange Bitter orange, Seville orange, bigarade orange, or marmalade orange is the citrus tree ''Citrus'' × ''aurantium'' and its fruit. It is native to Southeast Asia and has been spread by humans to many parts of the world. It is probably a cross bet ...s). The large sugar crystals dissolve more slowly than those of standard granulated sugar and do not settle in the bottom of the pot or rise up as froth to the surface. This reduces the risk of burning and the consequent need for stirring. It also allows impurities to rise for easier skimming. Because it minimizes scum, it helps to make jams and jellies clearer. Preserving sugar differs from gelling sugar, also called jam sugar, because the latter contains pectin while preserving sugar is 100% sugar. Refe ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
