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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 56 times)

Ebrown

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on: Aug 2, 2018
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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Reply #1 on: Aug 2, 2018
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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Reply #2 on: Aug 2, 2018
Both answers were spot on, thank you once again


kingfahad97

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Reply #3 on: Aug 2, 2018
Great! Please up vote :D


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