JELLIES CONTAINING NO GLUCOSE, 



77 



The polarization after fermentation in all these jellies was practically 

 zero, showing that there was no dextrin present. The percentage of 

 sugar-free solids is fairly uniform, averaging 4.05 per cent, with a 

 maximum of 6.S'2. The value of this fact will be seen in dealing with 

 the commercial jellies containing glucose in which the sugar-free 

 solids may be from 30 to 40 per cent. 



The protein content is chiefly of value in the detection of the addi- 

 tion of gelatin, but in all the samples examined, of all grades and kinds, 

 there were none that gave any indication of having received additiouti 

 of gelatin. 



The average content of protein is but 0.208 per cent, and it would 

 take only a very slight addition of gelatin to raise the protein content 

 much above the normal. It is very probable' that gelatin would not 

 be used for other reasons, since it spoils very easily. 



The most striking fact brought out by the table is that none of these 

 jellies shows an}^ added coloring matter. They are the highest grade 

 products, except that some of them contain preservatives, and this 

 would mdicate that a good product can be made on a commercial scale 

 without the use of glucose or coloring matter. This also disproves 

 the claim made by some manufacturers that it is necessar}^ to add 

 glucose to jellies in order to prevent crystallization of the sugar. In 

 the jellies in this table the sugar content ran as high as 74 per cent, 

 and in only two cases was there any crystallization of sugar. These 

 were 20188, having 70.59 per cent of total sugar, of which 65.52 per 

 cent was reducing sugar, and 20170, with 65.88 per cent of total 

 sugar, of whi(;h 58.79 per cent was reducing sugar. In both cases it 

 was the dextrose that had crystallized. 



To show the uniformit}^ of jellies from one manufacturer, and also 

 to call attention to the desirability of comparing closely the products 

 of a single manufacturer, the following table has been prepared, which 

 shows that it is possible for the manufacturer to obtain from straw- 

 berries and raspberries, two fruits which jelly only with difficulty, as 

 firm a jelly as can be made from the apple and the quince, which are 

 considered the best jellying fruits. 



Table 29. — Analyses of the jiroducts from one manufacturer. 



Samples. 



Apple 



Grape 



Quince 



Raspberry 

 Strawberry 



Solids. 



Per cait. 

 64.46 

 63.26 

 60. 48 

 61.28 

 62.94 



Ash. 



Per cent. 

 0.210 

 .342 

 .355 

 .316 

 .387 



Protein 

 N X 6.25. 



Per cent. 

 0. 249 

 .216 

 .139 

 .178 

 .249 



Acid, as 

 H0SO4. 



Total 

 sugar. 



Dextrin. 



Alcohol 

 precipi- 

 tate. 



Per cent, i 

 4.22 j 

 4.35 1 

 3.31 ! 

 4.01 

 3.46 i 

 1 



Per cent. 

 0. 625 

 .634 

 .510 

 .574 

 .684 



Per cent. 

 57.00 

 54.76 

 52. 34 

 .55.04 

 52. 60 



Per cent. 



2. 94 

 3. 22 

 3.31 

 5. 10 



Sugar- 

 free 

 solids. 



Per cent. 

 7.46 

 8.50 

 8.14 

 6.24 

 10.34 



