December, 1925
INDUSTRIAL A N D ENGINEERING CHEMISTRY
1291
Requirements of Pectin for the Commercial Jelly -Maker' By Eloise Jameson EXCHANGE RESEARCH LABORATORY, CORONA,CALIF.
A
PERFECT jelly has been often described, but that considered best by the housewife differs materially from that which is most pleasing to the jelly-maker. To satisfy the ideals of the commercial jelly-maker a jelly must have the following qualities:
about 65 per cent total solids, most of which are necessarily sugars, cane and invert. This jelly has been found to keep well as ordinarily handled. There is a t present a tendency to lower the sugar proportion, and to put into sterile containers and seal hot to increase the yield of jelly. The sugar can be decreased to about 50 per cent and still a good jelly FmMNESS-The jelly must be firm enough t o hold the shape resu1t. about a 65 per cent sugar jelly will of the glass for some time after being turned out and also strong be considered as the standard. With this sugar content the enough t o withstand ShiDDinE. T
