1. How far do you know about cooking delicious jams, jellies, and other sugar-concentrated products? 2. Why is there a need to preserve fruits in sugar?
1.As a overall rule of thumb, a sugar concentration of about 60% in finished or processed fruit products generally insures their preservation. Preservation is not only determined by the osmotic pressure of sugar solutions but also by the water activity values in the liquid phase, which can be lowered by sugar addition; and by evaporation down to 0.848 aw; this value however does not protect products from mould and osmophile yeast attack
2.Sugar helps preserve the color, texture and flavor of the food. The sugar in jams and jellies helps the gel to form, and increases the flavor. When large amounts of sugar are used in a recipe, the sugar also acts as a preservative by inhibiting microbial activity; thus, recipes should not be modified or adapted.
Answers & Comments
Answer:
1.As a overall rule of thumb, a sugar concentration of about 60% in finished or processed fruit products generally insures their preservation. Preservation is not only determined by the osmotic pressure of sugar solutions but also by the water activity values in the liquid phase, which can be lowered by sugar addition; and by evaporation down to 0.848 aw; this value however does not protect products from mould and osmophile yeast attack
2.Sugar helps preserve the color, texture and flavor of the food. The sugar in jams and jellies helps the gel to form, and increases the flavor. When large amounts of sugar are used in a recipe, the sugar also acts as a preservative by inhibiting microbial activity; thus, recipes should not be modified or adapted.