Gelling sugar, gelling powder and liquid gelling agents

Extremely flexible, universal gelling agents are needed for the home production of fruit spreads, jams, marmalades and jellies, of which there are an infinite number of varieties and virtually no limit to the different methods of preparation. Recipes are only fixed in terms of cooking time and the proportion of fruit to added sugar. Depending on the gelling system, this ranges mainly between 1:1 and 4:1. The type of fruit and other added ingredients, such as flower petals, spices, essences, alcoholic drinks, etc., can be chosen freely, according to taste and seasonality.

Gelling powders and liquid gelling agents are available, for which the sugar, sugar substitute or sweeteners are added separately. A key area of application for pectins is in gelling sugars which already contain the required quantity of sugar.

For gelling agents using a formula of 1:1, high ester H&F Classic apple pectins are used. By choosing the correct Classic apple pectin, the texture can be varied between having a firm gel and being easily spreadable.