Is there a theory behind the pH value of the fruit juice and the setting of the jelly?
different pH value of the fruit juice will affect the setting of the jelly. What make this occur?
Answer:
I can't belive im answering this...
The optimum gel will form between 65 percent and 68 percent soluble solids. A hard gel will result as the solids level surpasses 70 percent. Optimum gel sets are normally obtained in a pH range of 3.1 to 3.3. A pH above 3.5 often results in poor gel formation, while a pH below 3.0 often results in hard gels subject to synergesis or “weeping.”
Yes, acidity does affect setting time.
In Food Science ...
The efficient production of food products depends upon careful pH control. The proper curd size, uniformity, and structure of cottage cheese are directly related to the pH at cutting time. Yeast can ferment and leaven dough only within certain pH limits. Jelly will not gel properly unless the pH is in the 3.5 region.
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Answer:
I can't belive im answering this...
The optimum gel will form between 65 percent and 68 percent soluble solids. A hard gel will result as the solids level surpasses 70 percent. Optimum gel sets are normally obtained in a pH range of 3.1 to 3.3. A pH above 3.5 often results in poor gel formation, while a pH below 3.0 often results in hard gels subject to synergesis or “weeping.”
Yes, acidity does affect setting time.
In Food Science ...
The efficient production of food products depends upon careful pH control. The proper curd size, uniformity, and structure of cottage cheese are directly related to the pH at cutting time. Yeast can ferment and leaven dough only within certain pH limits. Jelly will not gel properly unless the pH is in the 3.5 region.
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