Jellies products

Millet Jelly Production. Starch powder is heated together with oxahc acid and hydrolyzed to produce millet jelly. Oxahc acid functions as a hydrolysis catalyst, and is removed from the product as calcium oxalate. This apphcation is carried out in Japan. 

Table 7.4 Comparative features of gel-systems evaluated for use in quick setting jelly products. CWS = cold water soluble, LBG = locust bean gum.

Most gum or jelly products if made uncoloured will have a yellow or orange colour. This might pass for an orange- or lemon-flavoured sweet but would not pass otherwise. An approach that is used when making uncoloured products is to wrap uncoloured sweets in a coloured wrapper that represents the flavour concerned. 

EVAPORATION OF WATFR. Prolonged boiling of fruits increases the dry matter content by evaporating water. The fruit has to boil for hours in order to achieve a sufficiently high dry matter content. This causes distinct changes in colour and taste. The shorter the boiling time, the fruitier is the jellied product. 

Lead styphnate can also be prepared as a jelly [58, 59]. The jelly product forms by mixing a concentrated solution of lead nitrate or acetate with styphnic acid at low pH (2.8-5.5) at room temperature. The sequence of addition and the concentration of reagents are critical. At pH >5.5 LS forms in the crystalline form [59]. 

Since pectin can set into a gel, it is widely used in marmalade and jelly production. Standard conditions to form a stable gel are, for instance pectin content <1%, sucrose 58-75% and pH 2.8-3.5. In low-sugar products, low-ester pectin is used in the presence of Ca + ions. Pectin is also used to stabilize soured milk beverages, yoghurts and ice creams. 

Pectin also contains araban and galactan. Il is present in fruits, root vegetables and other plant products, and confers on jams their typical gelling property. Pectin is manufactured as a white powder, soluble in water, and used to assist the setting of jams and jellies, and for numerous other purposes. Low melhoxyl pectins, with under 7% methoxyl, give firmer gels than pectins proper. 

The 3.8-nonadienoate 91, obtained by dimerization-carbonylation, has been converted into several natural products. The synthesis of brevicomin is described in Chapter 3, Section 2.3. Another royal jelly acid [2-decenedioic acid (149)] was prepared by cobalt carbonyl-catalyzed carbonylation of the terminal double bond, followed by isomerization of the double bond to the conjugated position to afford 149[122], Hexadecane-2,15-dione (150) can be prepared by Pd-catalyzed oxidation of the terminal double bond, hydrogenation of the internal double bond, and coupling by Kolbe electrolysis. Aldol condensation mediated by an organoaluminum reagent gave the unsaturated cyclic ketone 151 in 65% yield. Finally, the reduction of 151 afforded muscone (152)[123]. n-Octanol is produced commercially as described beforc[32]. 

Citric acid is used in carbonated beverages to provide tartness, modify and enhance flavors, and chelate trace metals. It is often added to jams and jellies to control pH and provide tartness. It is used in cured and freeze-dried meat products to protect the amino acids (qv) and improve water retention. Bakers use it to improve the flavor of fmit fillings in baked goods. Because citric acid is a good chelator for trace metals, it is used as an antioxidant synergist in fats and oils, and as a preservative in frozen fish and shellfish (7) (see Antioxidaisits). 

Other Food. Tartaric acid is also used ia the manufacture of gelatin (qv) desserts and ia fmit jellies, especially ia pectin jellies for candies where a low pH is necessary for proper setting. It is used as a starch modifier ia starch jelly candies so that the product flows freely while being cast. It is used ia hard candy because its melting poiat permits it to fuse iato the "glass" and does not contribute to moisture. 

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. 

Jams, Jellies, and Preserves. Citric acid is used in jams and jeUies to provide tartness and to adjust the product pH for optimum gelation... 

Grape color extract is used to color such products as bakers jams, non-standard jellies and preserves, sherbets, ices, pops, raspberry, grape and strawberry yogurts, gelatin desserts, canned fmit, fmit sauces, candy and confections, and bakery fillings and toppiags. Typical use concentrations are 0.05 to 0.8%, based on the weight of the finished product. 

One stage make up from powder - the product (jelly dessert) is already multi-component, the introduction of any further stage is undesirable. 

Pectin is a thickener in many products. If there is sufficient sugar in the mixture, pectin forms a firm gel. Jams and jellies are thickened with pectin. Pectin binds water, and thus keeps products from drying out. It stabilizes emulsions. 

Crude petroleum is refined to produce a variety of useful products. Shown are motor oil and lubricant jelly. 

In the EU, the use of cochineal derivatives is authorized for coloring alcoholic and non-alcoholic drinks, candied fruits and vegetables, red fruit preserves, confectionery, ices, bakery products, cheeses, jam, jellies, marmalades, fruit-flavored cereals, and other products. ... 

Many sweets (confections) must be colored, a strong point in their attractiveness for consiuners. The commonly colored products are candies (starch jellies, candy cream centers, pan-coated candies, and hard candies), tablets, wafers, oil-based coatings, and chewing gmns. 

Colorants must be introduced into the coating syrups during production of pan-coated candies. Water-soluble colorants may be used but lake pigments as dispersions are preferred. Pan-coated candies require higher concentrations of colorants than jellies or creams they require 30 to 60 coatings of colored syrup. ... 

Specific uses jam, jellies, marmalades, other similar fmit preparations including low-caloric products(100 mg/kg), processed mushy and canned garden peas (10 mg/kg) can be used in all other foodstuffs in amounts mentioned for Allura Red general use. ... 

Specific uses bitter soda and wine (100 mg/1), jam, jellies, marmalades, similar fruit preparations including low-caloric products (100 mg/kg), sobrasada (135 mg/kg) all foodstuffs and amounts mentioned for Allura red general use FDA can be safely used generally for coloring foods (including dietary supplements) in amounts consistent with GMP JECFA can be used up to 300 mg/kg in various foods2 ... 

---