Preserves and jellies

  • P. Bowler
  • V. Y. Loh
  • R. A. Marsh
Chapter

Abstract

Preserves have been consumed for many hundreds of years. Originally, they were produced domestically and made primarily to extend the life of fruit, beyond the few weeks following harvesting, by cooking in the presence of high concentrations of sugar, hence giving rise to the name preserves. Over the years the resultant product became a specialised food in its own right rather than a means of preservation, with the characteristics we expect of it today, namely that it should be a spreadable gelled or semi-gelled system. In many cases, fruit pieces are present and it is important that these should be softened and spreadable along with the gel.

Keywords

Sugar Sucrose Steam Citrate Carboxyl 

Preview

Unable to display preview. Download preview PDF.

Unable to display preview. Download preview PDF.

References

  1. 1.
    Bloomfield, R.W. Preserves. In Food Industries Manual, 22nd edn. Ed. Rankin, R.D. (1988), Blackie and Sons, Glasgow, 335–355.Google Scholar
  2. 2.
    Pilink, W. and Voragen, A.G.J. Alginate and pectin. In Gelling and Thickening Agents in Foods. Eds Neukon, H. and Pilnik, W. (1980), Forster Publishing, Zurich.Google Scholar
  3. 3.
    Pilnik, W. Pectin — A many spendoured thing. In Gums and Stabilisers in the Food Industry, 5th edn. Phillips, CO., Wedlock, D.J. and Williams, P.A. (1990), IRL Press, Oxford.Google Scholar
  4. 4.
    Christensen, S.H. Pectins. In Food Hydrocolloids. Volume 3. Ed. Glickman, M. (1986), CRC Press, Boca Raton, Florida.Google Scholar
  5. 5.
    Oakenfell, D.G. The chemistry of high-methoxyl pectins. In The Chemistry and Technology of Pectin. Ed. Walker, R.H. (1991), Academic Press, San Diego, California.Google Scholar
  6. 6.
    Robin, C. and Devries, J. Pectin. In Food Gels. Ed. Harries, P. (1990), Elsevier Applied Science Publishers, Amsterdam, 401–434.Google Scholar
  7. 7.
    May, C.D. and Strainsby, G. Factors affecting pectin gelation. In Gums and Stabilisers in the Food Industry. Volume 3. Eds Phillis, G.O., Wedlock D.J. and Williams, P.A. (1986), Elsevier Applied Science Publishers, Barking, Essex.Google Scholar
  8. 8.
    Crandall, P.G. and Wicker, L. Pectin internal gel strength: Theory, measurement and methodology. In Chemistry and Function of Pectins. Eds Fishman, M.L. and Jen, J.J. (1986), American Chemical Society, Washington DC.Google Scholar
  9. 9.
    May, C.D. Industrial pectins: sources, production and applications. Carbohydrate Polymers 12 (1990), 79–99.CrossRefGoogle Scholar
  10. 10.
    Lohmann, R. Pektine. Zur Herstelling von Konfitüren, Marmeladen und Gelees. Gordonian 77(10) (1977), 165–272.Google Scholar
  11. 11.
    Thiabault, J.F. and Petit, R. Pectin substances: general information and areas of application in the food industry [translated from French] Industries Alimentaires et Agricoles 96(12) (1979), 1231–1240.Google Scholar
  12. 12.
    May, C.D. Pectins for the food industry. Food Technology International, Europe (1989), 269–271.Google Scholar
  13. 13.
    King, K. Pectin — an untapped natural resource. Food Science and Technology Today 7(3) (1993), 147–152.Google Scholar
  14. 14.
    Ludwig, H., Bieler, C., Hallbauer, K. and Scigalla, W. Inactivation of micro-organisms by hydrostatic pressure. In Proceedings of the First European Seminar on High Pressure and Biotechnology, September 1992, France, Eds Balny, C., Hayashi, R., Heremans, K. and Masson, P., 25Google Scholar
  15. 15.
    Kimura, K. Development of a new fruit processing method by high hydrostatic pressure. In Proceeding of the First European Seminar on High Pressure and Biotechnology September 1992, France. Eds Bainy, C., Hayashi, R., Heremans, K. and Masson, P., 279.Google Scholar
  16. 16.
    Horie, Y., Kiluralola, M., Yoshida, Y. and Okki K. Studies on pressure processing of jam. In High Pressure Science for Food. Ed Hayashi, R. (1991), 336.Google Scholar
  17. 17.
    Watanabe, M., Aria, E., Kumeno, K. and Honma K. A new method for producing a non-heated jam sample. Agricultural and Biological Chemistry 55(8) (1991), 2175.CrossRefGoogle Scholar

Copyright information

© Chapman & Hall 1995

Authors and Affiliations

  • P. Bowler
  • V. Y. Loh
  • R. A. Marsh

There are no affiliations available

Personalised recommendations