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Gums, Jellies and Pastilles

  • R. Lees
  • E. B. Jackson

Abstract

Gums, jellies and pastilles constitute a large class of confectionery products which can be manufactured with many interesting variations. They are comparatively low boiled and contain about 20% moisture. The texture of these products, which can be firm or solid, is obtained by the use of various types of water binding gelling agents principally gum arabic, starch, gelatine, agar and pectin. After a boiled mixture of mixed sugars has been prepared it is mixed with the gelling agent and then processed into the range of shapes by depositing into starch moulds. Other methods may be used principally depositing into rubber moulds or pouring onto a slab. After forming into shapes, the confections are dried to their final moisture content and texture by stoving.

Keywords

Soluble Solid Content Buffer Salt Total Solid Content Invert Sugar Total Soluble Solid Content 
These keywords were added by machine and not by the authors. This process is experimental and the keywords may be updated as the learning algorithm improves.

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Copyright information

© R. Lees and E. B. Jackson 1973

Authors and Affiliations

  • R. Lees
  • E. B. Jackson

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