Submitted to: Book Chapter
Publication Type: Book / chapter
Publication Acceptance Date: 12/20/1995
Publication Date: N/A
Citation: Interpretive Summary: A review of fruit jam and jelly processing, with a discussion of the influence pectin structure, pH, sugar levels and salts have on gelation. Also included are discussions of plate and vacuum evaporation processes for jam production, and a review of the Code of Federal Regulations pertaining to jams and fruit preserves.
Technical Abstract: Jams and other fruit preserves utilize pectin as the gelling agent. This review examines the influence which structural and chemical modifications have on pectin functionality in this matrix. Effects of pH and cosolute concentrations are also discussed. Current processing technology, including plate and vacuum processing techniques, is described. U.S. Food and Drug Administration standards of identity for fruit preserves and jams are detailed.