Gums and Jellies

The final boiling point for concentration depends on the water content required in the finished product. 106-110°C is characteristic for jellies (solid content 76-78%). When gums are produced the basic solution is heated to 120-130°C. As it cools to below 100°C, the gelatine, previously dissolved at 60-65°C, will be added. 

Moulding is similar to that for the fondants, i. e. the mixture is deposited into starch moulds. The deposited jelly or gum achieves its final consistency and water content within 4-24 hours. When modified starch is used as the gelling agent, the products are set 24-48 hours in the so-called drying chamber at 30-50°C before demoulding. 

The demoulded products need protective coating which can be made of sugar, oil or wax and also chocolate. 

Products which are whipped to incorporate air into the mass, i. e. Turkish delight, montelimar, marshmallow, can be included in this type of confectionery. Air is incorporated into the basic solution before moulding or extrusion. The flavouring has to be increased. 

Most jelly and (wine) gum confectionery products are made with fruit flavourings in combination with citric acid. The most suitable flavourings are water soluble. Because lower temperatures are involved in the production methods, the use levels of flavourings are lower (50% of the hard candy levels). 

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Emulsifiers, Stabilizers, and Thickeners. A wide variety of products are used to improve texture. For example, lecithin, obtained primarly from soybeans is used as an emulsifier in dressings and chocolates, to keep ingredients in a processed form from separating. Pectin and gelatin are added to thicken jams and jellies and gums, dextrins, and starches are used to give more substance to soups and desserts. 

Mason and Hall (1948) noted the potential use of flaxseed gum in soft drinks, candy, processed cheese, jellies, and fruit juice. Garden (1993) reported that flaxseed gum significantly improved bread quality and shelf life, and suggested the use of the gum fraction as a food ingredient in food products. Chemical, physical, and functional properties of flaxseed gum have been documented (Chornick et al, 2002 Cui et al, 1994b, 1994c Mazza and... 

Alkaline carmine formulations can be used in acid conditions if the colour is entrapped in the viscous food matrix. Hence water-soluble carmine has excellent stability in ice-lollies, hard-boiled candy, gums, jellies and the like. If used in a non-viscous product, e.g., soft drinks, the aluminium bond in the carmine may break and the colour will precipitate thereby changing hue towards a more orange shade. 

High-fructose corn syrup has become one of the great success stories in the recent history of food processing in the United States. It has replaced sucrose in many applications, including nearly all soft drinks and fruit beverages, and in many jams and jellies, cookies, gum, baked goods, and other processed foods. Consumption of HFCS in the United States has increased from about 2 million metric tons (2.2 million short tons) in 1980 to just over 8 million metric tons (8.8 million short tons) in 2000. 

Glucose also has a number of commercial uses, nearly all of them related to the food processing business. It is used in the production of confectionary products chewing gum soft drinks ice creams jams, jellies, and fruit preparations baby foods baked products and beers and ciders. A relatively small amount is used for non-food purposes, primarily in the production of other organic chemicals, such as citric acid, the amino acid lysine, insulin, and a variety of antibiotics. 

Gum acacia and tragacanth are used in tablets, suppositories, vaginal jellies, and diabetic foods as excipients. A few cases of asthma have been reported to such vegetable gums (Gelfand 1943). Brown and Crepea (1947) reported a patient who was sensitive to tablets containing 0.005 mg tragacanth. 

The pineapple plant has been an inspiration for painting, architecture and sculpture and is used on masonry pillars at the entrance of houses, villas and gardens. The stem is used by the food industry asraw material to obtain ethyl alcohol and gums. The rest of the pineapple can be used in animal feed such as silage or fresh material. The fruit is consumed fresh or in the form of ice cream, candy, popsicles, soft drinks and homemade juices. When industrialized, the results can be presented as pulp, syrup, jelly, sweets in syrup or bottled juice. In some countries, in hot and dry regions, wine is obtained with the sweet fruit. 

For the production of these products, an aromatized sugar solution is heated with polysaccharides (agar, pectin, gum arabic, thin-boiling starch, amylopectin) and gelatine, poured into starch moulds, and removed with powder after hardening. Typical products are jelly fruit and gum bears. 

Sticky sugary snack foods should be avoided for example, caramel, dri fruits, bread and butter with honey, honey, cookies, chewing gum, jams and jellies, and syrups. 

All three of these gums have applications in confectionery, cosmetics, textiles, paper coatings, water paints, pastes and polishes, ice creams, and salad dressings. They are used in jellies, fruit gums, gum drops, and cough drops. The high water solubility and relatively low viscosity of gum arabic is useful in bakery products, where it stabilizes and emulsifies flavors at high temperatures. Gum arabic has also been used to stabilize beer foams. 

Punica anatum (pomegranate) has been cultivated for centuries for its flavorful red fruit used in jams. Jellies, and the drink granadine . The root bark is used traditionally to purge intestinal parasites and the fruit husks are used as an antiseptic for gum, tonsil, and throat inflammation and infection. 

Cellulose gum is the accepted common name for purified CMC. It may be used in milk products, dressings, jellies, symps, beverages, and other select products. It is permitted in food contact and packaging appHcations. 

The data from sensory evaluation and texture profile analysis of the jellies made with amidated pectin and sunflower pectin were subjected to Principal component analysis (PC) using the statistical software based on Jacobi method (Univac, 1973). The results of PC analysis are shown in figure 7. The plane of two principal components (F1,F2) explain 89,75 % of the variance contained in the original data. The attributes related with textural evaluation are highly correlated with the first principal component (Had.=0.95, Spr.=0.97, Che.=0.98, Gum.=0.95, Coe=0.98, HS=0.82 and SP=-0.93). As it could be expected, spreadability increases along the negative side of the axis unlike other textural parameters. 

The refined waxes and oils have a wide variety of end uses eg in the manufacture of hand cleaners, hair pomades, milking creams, waxed food cartons, chewing gum, desensitiser in the explosives industry, crayons, candles, printing ink, industrial jellies, water proofing, carbon paper wax, hot melt adhesives, paints, varnishes and many others. 

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