Grading Pectin in Sugar Jellies

Abstract

The "grade" of a pectin is obtained from the ratio of sugar to pectin in a jelly of standard strength. A method is given for grading pectin, which depends only on the strength adopted for standard jelly and a value for this strength is suggested based on considerable experience with pectin jellies. The method is founded on the straight-line relation between the strength of a jelly and the pectin concentration, when the strength is measured as the breaking point of slices of jelly. The measurements are made with the Tarr-Baker gelometer, which is calibrated to obtain precise results. The method is general in that the suggested standard may be changed, or grades may be determined under any combination of the adjustable factors of jelly making. These factors, however, need to be standardized before the term "pectin grade" can be used as an accurate measure of commercial value.

Kinetics of acid‐catalysed de‐esterification of pectin in a heterogeneous medium

“…The degree of esterification and the poiyuronic acid content (PUA) (Owens et al, 1952), and gel strength (Tarr-Baker method, using standard 65% sugar jellies; Bender, 1949) were determined. Gel strengths are means of four replicates, with a maximum deviation of ?S%.…”

Improving pectin technology: extraction using pulsating hydrodynamic action

“…determined by standard methods described in a preceding publication (Kratchanov et al, 1981). Gel strength was determined by Tarr and Baker's method (Bender, 1949). The photomicrographs ( Fig.…”

Viscosimetric and Other Physical Methods

“…Joseph and Baier (1949), Woodmansee (1949), andBender (1949), as well as others, have contributed to the problem of grading pectin. In recent years a considerable amount of work has been done in developing methods of determining firmness and setting time of pectin test jellies, and in developing uniform reproducible methods of measuring jelly strength.…”