NAME:FARHEEN AHMAD

CLASS: BSC HONS 6TH SEM

ROLL NO:17 HMB 428

ENROLLEMENT NO:GH6488

SUBJECT:FOUNDATION OF FOOD SCIENCE

TOPIC:CONTROL OF VARIABLES IN FRUIT PECTIN

JELL,FROZEN DESERTS

SUBMITTED TO:MISS NOOR MA’AM

FRUIT PECTIN
Fruit pectin is a substance that is naturally found in most fruits and some vegetables, but the
highest pectin levels are found in apples, berries, and the skin, membranes, and seeds of citrus
fruits. Pectin is usually heated with sugar to cause thickening in jellies and fruit jams.Pectin is an
important ingredient for jam and jelly makers

Where Does Pectin Come From?

Pectin comes from fruits. Some fruits, such as apples, naturally have very high levels of pectin.
Other fruits, like strawberries, have very little.

The skin, membranes, and seeds of citrus fruits contain high concentrations of pectin, estimated
to add up to 30% weight. Commercially produced pectins are usually made from the skins of
citrus fruits.

Other fruits such as strawberries and raspberries, which are often very ripe and easy to mash,
contain low levels of pectin.

What Are the Different Types of Fruit Pectin ?

There are five different typess of pectin for different uses

1. High Methoxyl Pectin

Also known as HM Pectin, this is the most common type of pectin and is made from apples and
from the peels of citrus fruits. It requires sugar, heat, and specific acid levels to be able to jell
properly.

Types:

1. Rapid Set – Used for jellies with other ingredients suspended like hot pepper and marmalade.
2. Slow Set – Used for clear jellies such as plum and apple.
Forms:

1. Powder form – The most common brands are Sure-Gel and Ball Fruit Pectin.
2. Liquid form -The most common brand of liquid pectin is Certo.
Uses: Is most often used in preserving fruits, jams, and jellies.

2. Low Methoxyl Pectin

Often shortened to LM Pectin, this type is also extracted from apples and citrus peels. Unlike
HM pectin that needs sugar, it relies on calcium to become firm. No sugar is needed to form a
gel.
Forms: Comes in powder form. The most common brands are Sure-Gel, Ball Fruit Pectin,
and Pomonas.

Uses:

 Low-calorie jams.
 No-sugar jams.
 Jams with any alternative sweeteners including honey, Splenda, and Stevia.
 Pepper and mint jellies.
 Dairy products that don’t require sugar.
 Candies and confections like gummy bears.

3.Apple Pectin

It is obtained from apples and is rich in carbohydrates, irons, and dietary fiber.

Forms: Comes in powder form.

Uses:

 As a thickening and gelling agent.

 As a stabilizer in food.
 As a supplement in medicine.
 As an additive in laxatives.

4.Pectin NH
It is apple pectin and, like LM pectin, it needs calcium to be able to jell, though in small
amounts. Pectin NH can be melted and reset after forming a gel as it is thermally reversible.

Forms: Comes in dry powder form.

Uses: Pectin NH is mostly used for fruit glazes and fruit fillings.

5.Amidated LM Pectin (LMA)

Amidated LM Pectin is pectin that has been treated with ammonia, requires less calcium to gel,
and is more thermally reversible than regular pectin, which means they will melt when reheated.

Forms: Comes in dry powder form.

Uses:

 In culinary applications, the LMA pectins create gels with smooth and creamy textures and
great flavors.
 Fruit and vegetable terrines.

 Water gels.

Why Does the Amount of Pectin in Fruit Matter?

The amount of pectin in fruit matters because using the same amount of high-pectin fruit with the
same amount of pectin used with low-pectin fruit will result in jelly or jam that is too stiff and
hard to spread.

The Pectin Levels of Various Fruits

The amount of pectin can vary wildly from fruit to fruit. Knowing which ones contain high
levels naturally is important in determining which fruits are best to make certain types of
preserves.

To make it easy for you, I split all of the major fruits into three categories:

1. Fruits with high pectin

2. Fruits with low pectin
3. Fruits with very low pectin
1. Fruits with high levels of pectin
The following fruits contain especially high amounts of pectin:

 Sour apples
 Sour blackberries
 Citrus fruits such as oranges, lemons, tangerines, grapefruits, and limes. It is important to
note that the amount of pectin in the skins of these fruits is higher than in the fruits
themselves.
 Crabapples
 Cranberries
 Currants
 Gooseberries
 Eastern Concord grapes
 Loganberries
 Non-Italian plums
 Quinces
2. Fruits with low levels of pectin
Fruits that contain a low concentration of pectin include:

 Ripe apples
 Ripe blackberries
 Sour cherries
 Chokecherries
 Elderberries
 Grape juice
 Grapes (with the exception of Eastern Concord grapes)
 Loquats
 Raspberries
3. Which Fruits Have Very Low or No Pectin?
Some fruits contain extremely low amounts of pectin, and sometimes, none at all. Such fruits
include:
 Apricots
 Blueberries
 Sweet cherries
 Figs
 Grapefruits
 Western Concord grapes
 Guavas
 Nectarines
 Peaches
 Pears
 Italian plums

JELLY

 Jelly is prepared by boiling the fruit with or without addition of water, straining the extract
and mixing the clear extract with sugar and boiling the mixture to a stage at which it will set
to a clear gel. The jelly should be transparent, well set, but not too stiff and having original
flavour of the fruit. It should be of attractive colour and should keep its shape with a clean cut
surface. In the preparation of jellies, pectin is the most essential constituent. Pectin is present
in the cell wall of fruits. In order to get a good quality jelly fruits rich in pectin, but deficient
in acid should be preferred.

Procedure for jelly preparation 

Selection of fruits: The fruits should be sufficiently ripe, but not over ripe and they should
have good flavour. Slightly under-ripe fruit yields more pectin than over-ripe fruit; as during
ripening the pectin present is decomposed into pectic acid, which does not form a jelly with
acid and sugar. The amount of pectin extracted from a fruit depends on the degree of
disintegration of protection during the heating process.

Pectin requirement: Usually 0.5 to 1 percent of pectin in the extract is sufficient to produce

a good jelly. If the pectin content is in excess, a firm and tough jelly is formed and if it is less,
the jelly may fail to set. Pectin, sugar, acid and water are the four essential constituents of a
jelly and must be present approximately in the following proportions:
Pectin 1 percent
Sugar 60 to 65 percent
Fruit acid 1 percent
Water 33 to 38 percent
 However, the exact proportion of the sugar depends on the pectin grade.

Pectin grades: Grades of pectin means the weight of sugar required to set one gram of pectin
under suitable conditions to form a satisfactory jelly. e.g. 100 grade pectin means 100g of
sugar is required for setting of 1 g pectin.

 Pomegranates
 Strawberries

Theories of jelly formation:

 Jelly formation is due to the precipitation of pectin rather than its swelling. Only when the
pectin, acid, sugar and water are in definite equilibrium, the precipitation of pectin takes place.
The rate of precipitation is influenced by the following factors:

 Concentration of pectin in the solution

Pectin is dry-mixed with 45 parts of sugar before addition to the water and subsequent
heating to approximately 70–100 °C (160–212 °F). The pectin
concentration in solution should not be higher than 4% to avoid excessive viscosity
when cooling.
 Constitution of pectin
 Hydrogen ion concentration (pH) of the pectin solution
 Concentration of sugar in solution
 Temperature of the mixture


FROZEN DESERTS

Frozen dessert is a dessert made by freezing liquids, semi-solids, and sometimes even

solids. They may be based on flavored water (shave ice, ice pops, sorbet, snow cones),
on fruit purées (such as sorbet), on milk and cream (most ice creams),
on custard (frozen custard and some ice creams), on mousse (semifreddo), and others.
It is sometimes sold as ice-cream in South Asia and other countries.
 In Canada and elsewhere, the term is often used on imitations of ice cream which do
not satisfy its legal definition (e.g., mellorine)
In India some company brands like Hindustan Unilever  were found selling frozen
dessert made from vegetable oils rather than that made with pure milk As per Indian
regulations, ice cream which is made from milk solids, but contains non-dairy fat is
categorized and labelled as frozen dessert in India

Classification of Frozen Desserts

 Still Frozen

Still Frozen Desserts are products that are not churned during the freezing process, Air is
incorporated by whipping the base or folding in whipped ingredients
 Examples of Still Frozen Desserts:
 Parfait Glace
 Souffle Glace
 Semifreddos
 Churn Frozen
Churn-frozen desserts are desserts that are stirred as they freeze constantly being churned or
rotated. Churn-frozen desserts are processed or frozen in an ice cream machine and include ice
cream, frozen yoghurt, gelato, sorbet, and sherbet. Flavorings are added before freezing but
additional solid ingredients like nuts, fruits, or chocolate are usually added after processing.
 
Forms or Types of Frozen Desserts
Frozen desserts come in many forms. Each of the following types has its own definition, and
many are standardized by federal regulations:
 Ice Cream

Ice Cream consists of a mixture of dairy ingredients such as milk and nonfat milk, and
ingredients for sweetening and flavouring, such as extracts, fruits, nuts and chocolate chips.
Functional ingredients, such as stabilizers and emulsifiers, are often included to promote proper
texture and enhance the eating experience. By federal law, ice cream must contain at least 10
percent milk fat, before the addition of bulky ingredients, and must weigh a minimum of 4.5
pounds to the gallon.
 Frozen Custard or French Ice Cream

Frozen Custard or French Ice Cream must also contain a minimum of 10 percent milk fat, as well
as at least 1.4 percent egg yolk solids.
  Sherbets

Sherbets have a milkfat content of between 1 and 2 percent and a slightly higher sweetener
content than ice cream. Sherbet weighs a minimum of 6 pounds to the gallon and is flavoured
either with fruit or other similar ingredients.
 Gelato

Gelato has an intense flavour and is served in a semi-frozen state that is similar to “soft serve”
ice cream. Italian-style gelato is denser than ice cream since it has less air. Typically, gelato has
more milk than cream, if any, and also contains sweeteners, egg yolks and flavouring.
  Sorbet and Water Ices

Sorbet and Water Ices are similar to sherbets but contain no dairy ingredients.
 Quiescently Frozen Confection
A Quiescently Frozen Confection is a frozen novelty such as a water ice novelty on a stick (e.g.
Popsicles).

 Frozen Yogurt

Frozen Yogurt consists of a mixture of dairy ingredients such as milk and nonfat milk which
have been cultured, as well as ingredients for sweetening and flavouring.
  Novelties

Novelties are separately packaged single servings of a frozen dessert (e.g. ice cream
sandwiches, fudge sticks and juice bars) that may or may not contain dairy ingredients.

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