| 摘要 |
A product from which a jelly can be obtained on addition of a sugar syrup is prepared by adding to a pectous concentrate having a mineral content of base forming salts, a minute quantity, e.g. 1/100 per cent by volume of hydrochloric or other mineral acid to convert the salts into non-hydrolizable compounds. An organic acid, such as citric, tartaric, acetic, lactic or malic acid, and a flavouring material, such as fruit juice concentrated at a low temperature or essential oils, are also added to the pectous concentrate. The jelly may be prepared without using heat. |
