| 摘要 |
Jellies which can be poured before setting are prepared in the cold state by adding to a solution containing pectin and sugar a substance such as starch syrup containing maltose and glucose, starch paste, dextrin, vegetable gums such as gum arabic, animal or vegetable albumen, or gelatine which will retard the setting or addition of the necessary acid. The acid, which may be lactic, citric, acetic or like acid, is added just prior to the moment when setting is desired. The main ingredient of the jelly, the pectin-sugar solution containing the retarder, can be stored in liquid condition until required. Jellies can be produced on a large scale by adding to a stock solution containing pectin, sugar and retarder, the acid necessary for jellification in a pouring or casting machine. Fruit patties, sweetmeats and cake fillings and similar products may be produced by the process. Specifications 125,330 and 269,952, [both in Class 49, Food &c.], are referred to. |
