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Author Question: Besides sweetening the product, what is the role of sucrose in jam making? What will be an ideal ... (Read 57 times)

Ebrown

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Besides sweetening the product, what is the role of sucrose in jam making?
 
  What will be an ideal response?

Question 2

What does the pectin do?
 
  What will be an ideal response?



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kingfahad97

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Answer to Question 1

It acts as a preservative. High sugar concentrations cause any bacterium to lose water by osmosis. Without water bacteria cannot survive.

Answer to Question 2

Pectin gels, thickens and stabilizes the mixture of fruit juice and sucrose.

The insoluble pectin fibers produce a mesh-like structure that traps the fruit juice, much like a sponge absorbs water. This enables a gel to form.



Ebrown

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Both answers were spot on, thank you once again




 

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