Fundamentals of Food Technology - LECTURE ● a sweet, clear, semisolid spread or preserve

6: HIGH SUGAR PRESERVATION made from fruit juice and sugar boiled to a
thick consistency.
HIGH SUGAR PRESERVATION
B. Marmalade
● Sugar concentration/sugar preserves are
basically truit that undergone processing by ● a fruit preserve made from the juice and
the addition of sugar and later evaporated to peel of citrus fruits boiled with sugar and
draw out the water in the fruit water.
● It is applied to fruits which are cooked with
C. Jam
sugar to attain a concentration of 40 to 65%
or to saturated sucrose sugar. ● refers to a product made of whole fruit cut
● Sugar are involved in the preservation and into pieces and crushed, then heated with
manufacture of wide range of food products. water and sugar until it reaches "jelling" or
Some of the more common include: jams, "setting" point, achieved through the action
jelies, fruit juice concentrates sweetened of natural or added pectin, then sealed in
condensed milk containers.
● When sugars are added to foods in high
concentration (at least 40% soluble solids), D. Fruit Preserves
some of the water present becomes ● preparations of fruits whose main
unavailable for microbial growth and the Aw preserving agent is sugar and sometimes
of the food is reduced. acid, often stored in glass jars and used as
PRINCIPLE OF PRESERVATION BY SUGAR a condiment or spread have whole fruit or
large pieces of fruit.
● Sugar in high concentrations acts as a
prosorvativo due to osmosis. E. Candied Fruit
● The concentration of sugar in sugar ● made by soaking fresh fruit pieces in a
preserved products must be 68 per cent or sugar syrup, then heating the mixture until
more, which does not allow microorganisms all the fruit's original water content is
to grow. replaced with sugar.
● Some of the most popular preserves with
sugar aro jelly, jam and marmalade. These F. Fruit Paste
are the stabble gels. Pectin, a natural
● made rom fresh or frozen fruit, sugar and
component of fruits, forms a gel only in the
sometimes spices/ilavorings, similar to
presence of sugar and acid.
jam-making but cooked over a long period
● With the use of sugar, the water activity
at a lower temperature which results in a
cannot be reduced below 0.845. This level
lower yield of preserve, but a delicious
of water activity is sufficient to inhibit
concentrated fruit flavor.
mesophilic bacteria and yeast but does not
check mold attack. SELECTION OF FRUITS FOR JAM, JELY AND
● Most of these preserved products are made MARMALADE MAKING
of acid fruits. When foods low in acid are
used, they are usually combined with some ● Fruit must contain the proper amount of
acid fruit. Besides nnnncontributing flavor to pectin and acid. Only few fruits contain a
the product, the acid aids in the sufficient amount of pectin and acid to
preservation. produce good jelly or jam. Deficiencies can
be compensated for by adding commercial
SUGARING FOOD PRESERVATION OF pectin and/or acid (lemon juice, citric acid,
VARIOUS FOODS vinegar).
● Note that both the pectin and acid decrease
Fruits - Apples, pears, plum, cherry, apricots and
as the fruit ripens. So, using over-ripe fruit
peaches are sonme of the popular fruits that are
may result in a very soft gel or no gel at all.
commonly preserved by sugaring method.
Often a combination of fully ripe and less
Vegetables - Ginger and carrot are the most ripe fruit is used.
common vegetables that are often sugared to ● The fruits are grouped according to their
prepare relishes or Sweet pickles. pectin and acid content:
● Pectin rich fruits: crabapples, sour apples,
Angelica - It is a herb that is widely used as a lemons,. partially ripened oranges,
flavoring agent. Kumquat, pomegranate, cranberries,
Citrus peel - The peels of citrus fruits like lemon partially ripened gapes, damson plums, sour
are often candied to form relishes cherries, melons, quinces.
● Pectin poor fruits: peaches, blueberries,
TYPES OF HIGH SUGAR PRESERVATION strawberries, peaches, pineapple, rhubarb,
PRODUCTS grapefruit, guavas. Low pectin in these fruits
can be compansated for by adding some
A. Jelly
green apple, apple pectin stock, or orange
● made from only the fruit juice and sugar. pectin stock.

Crystal Gail M. Tangzo _BSND 2202

 ● High acid fruits: currants, raspberries, that any reduction in the sugar
crabapples and grapes. concentration of a product can make a food
● Low acid fruits:pears, peaches, blueberries more susceptible to microorganisms.
and sweet apples, sweet cherries, melons.
● Strawberries and apricots contain sufficient
acid, but are low in pectin. Peaches, pears
and figs are generally low in both acid and
pectin.
● The preferred fruits for making jelly:
crabapples, sour apples, sour berries, sour
cherries, grapes, Kumquats, and
cranberries.
Frozen and Canned Fruits
● Frozen or canned fruits/juices can be used
to make jellied products.
● Commercially canned or frozen fruits are
made from fully ripe fruit and may contain
insufficient amounts of pectin to produce gel
- add pectin
● Commercial products without added sugar
should be selected.
● If you freeze or can your own fruit, try to
select 1/4 under ripe and 3/4 fully ripe =
suficient pectin
INGREDIENTS USED AND THEIR ROLES
● Fruit gives special flavor and provides
pectin for thickening.
● Pectin provides thickening or gel formation.
● Acid must be present to form gel in
marmalades and thickening in jams,
preserves and conserves. (fruits lacking in
natural acid = commercial pectin)
● Sugar aids in gel formation, develops flavor
by adding sweetness, and acts as a
preservative.
PROBLEMS ENCOUNTERED IN PREPARING
AND COOKING HIGH SUGAR PRESERVATION
PRODUCTS
1. Poor Set
2. The fruit has floated to the top of your
preserve
3. Preserve has a burnt flavor
4. Darkening in color
5. Cloudy Jelly
6. Crystals have formed in your preserve
7. Fermentation
8. Mold
CONSIDERATIONS WHEN USING SUGAR IN
HOME PRESERVATION
● While sugar can act as a preservative in a
controlled water tight environment such as a
sealed jar, sugar itself attracts moisture so
where water is available.
● The value of sugar in food preservation is
dependent on the amount of sugar used
and adding too litlo sugar to a tood will still
enable the development of microorganisms.
● As with salt, adding too much sugar to food
affects the hoalth benefits of the food.
● Due to the health effects of sugar you may
consider reducing the amount of sugar used
in home food preservation but remember

Crystal Gail M. Tangzo _BSND 2202