FOOD CHEMISTRY
FOOD ADDITIVES AND PRESERVATIVES
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Question
[CLICK ON ANY CHOICE TO KNOW THE RIGHT ANSWER]
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To stabilise the emulsion
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To increase the sweetness
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To thicken the jam
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To prevent growth of bacteria
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Detailed explanation-1: -In nature, it functions as the structural “cement” that helps hold cell walls together. In solution, pectin has the ability to form a mesh that traps liquid, sets as it cools, and, in the case of jam, cradles suspended pieces of fruit. Pectin needs partners, namely acid and sugar, to do the job of gelling properly.
Detailed explanation-2: -For every 4 cups of jam that needs to be remade, whisk together 1/4 cup sugar and 1 tablespoon powdered pectin. Pour the jam into a low, wide pan and add the sugar and pectin combo. Stir until the sugar and pectin has dissolved.
Detailed explanation-3: -Pectin is a type of fiber found in fruits and vegetables. It’s used to thicken, gel, or stabilize sweet foods like jams, preserves, jellies, and desserts.