Chemistry Reference
In-Depth Information
8.6 MarMaLaDe prODUCtION
Marmalade,conitures,gels,andconfectioneryproducts,ingeneral,arederivedfromthether-
malprocessingoffruitsandjuicesathighsugarconcentrations,approximately65%-75%.Inmost
cases,theseproductsarisefromtheboilingoffruitsorjuiceswithsugar.Theinalproducthasa
semisolidshape,anditmaycontainthefruitpulpandisnamedmarmalade,thewholefruitorthe
fruitinpiecesandiscalledjam,orthefruitjuiceonlyandiscalledjelly.Marmaladeisderivedfrom
thePortugueseword
marmello
,meaning“quince,”whichwasirstusedinthepastformarmalade
production.Thebasicingredientsarethefollowing:
•
Fruits.
Theycontributetotheinalproductwiththeirsugars,partoralloftheirpectin,theiracids
requiredtoformthegel,theircoloringagents,theircellulose,theirvitamins,andtheirinorganic
compounds.Forthemanufactureofmarmalade,ripefruitsareusedandnotoverripeones,because
thearomaticsubstancesandpectinsofthelatterhavedeteriorated.
•
Sugars.
Theinalproductformarmalades,jams,andjelliesshouldcontainapproximately65%-70%
sugars.Hence,sugaradditionduringfruitpreparationisessentialinsuchquantitytoachievethe
correctinalconcentrationattheendofprocessing.Hence,inordertoprepare100gofmarmalade
fromstrawberries(9%sugars),anadditional61gofsugarshouldbeadded.Insteadofaddingsugar,
sweetenersorglucosesyrupinproportiontothesugarcanbeaddedtoavoidcrystallizationofthe
marmaladeduringpreservation.
•
Acids.
Theyenhancetasteandaromaandcontributetogelformation.ThepulporfruitjuicepH
shouldrangebetween3.0-3.3.Low-acidityfruitsneedtheadditionofcitricacidorlemonjuiceto
correcttheacidity.
Fruit preparation
Sugar addition
Marmalade
concentration
Boiling
Pectin addition
Packaging
Cooling and
preservation
Figure 8.2
Flow diagram of marmalade preparation.
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