CITRUS PECTIN ~ di 
TABLE 18.—Effect of variation of pectin, acid, and sucrose on consistency of jelly 
.- | Total | H Be: | Total 
Pectin | Citric |cucaras Consistency | pene Pectin ae ‘sugaras| Consistency 
| Sucrose | | Pee Pegtede sucrose 
cpm ated nic pa AO ee OM aN a 
| 
Per cent Per cent. Per cent Per cent Per cent Per cent 
0.26} 0.82| 39.1! Sirup. 14) 0.60} 1.07| 40.0 | Sirup. 
.26| .82| 43.0 Barely jellied. 15| .60] 107| 430 | Good jelly. 
. 26 | 2 82 47.8 | Fair jelly 16 } . 60 ht 34.8 | Sirup. 
.26| 1.07} (39.1 | Sirup. 17} .60} 151} 40.0 | Good jelly. 
. 26 | 1.07| 45.8 | Fair jelly. 18 77 .82| 39.1 | Barely jellied. 
-2%| L51} 47.8 Do. 19} .77| 1.07! 39.1) Good jelly 
.43| .82| 39.1 | Sirup. 20 -77| 1651} 35.5 | Sirup. 
-43 | _.82| 43.0 | Good jelly. 21 . 93 .82| 39.1 | Good jelly 
43| 1.07 | 40.0} Sirup. 22|  .93| °1.07| 35.5] Sirup. 
.43 1.07} - 43.0 | Good jelly. 23 .93 | 1.51} 348 | Do. 
-43:| 1.51 | ~ 39.1 | Sirup. me p= ere Aa Oe oe Do. 
. 60 ad hades ce Do. 2 Lll| 113) 36.4 | Good jelly 
60 82 | 43.0 | Good jelly %|° Lil] Ls} 33.3 | Sirup. 
: J 
In making jellies with orange juice much less inversion of the 
sucrose was obtained than when working under like conditions with 
equivalent quantities of acid and pectin solutions, owing to the 
presence in the juice of inorganic salts, which, as noted by Browne (8), 
will diminish the inversion velocity of the acid. A sample of orange 
jelly stock containing 0.27 per cent of ash was jellied by the standard 
test (boiling for 1 minute) and also by boiling for 5, 10, and 15 minutes. 
The pectin was then precipitated from some of the jelly stock and 
redissolved in enough distilled water to give the original concentra- 
tion of pectin, and the jelly test was made. The pectin-free stock 
and a solution of the ash after being made up to their original con- 
centration were then given the standard jelly test. The results are 
shown in Table 19. 
TABLE 19.—E#ffect of mineral matter of orange juice on inversion of sucrose 
| 5 | 
Sample | : Citric Invert 
No. Material acid sugar 
Original stock solution: | Per cent | Per cent 
1 Serene A; STEEL Ts Sn he Td ec ee 0. 52 | 10. 87 
2 ES ORISSEA OP EER PIABERSS, 952 Shs Bioeh NF ay ft dk) og Se eee ees - 59 | 19. 02 
3 bart i LS iiss) oe ee ee A es eee SS SS ee . 53 25. 58 
4 Bowledss muintites 9355) s5ryt e efite @ bees segs gra eerinws of - 4 35. 87 
Precipitated pectin solution: | 
5 EMIPRACLS® HRERIET, Olsen SOU we teh te are, Pe ree ee ee ca . 46 | 32. 61 
6 agit sb uideies ee We Bs es et TEAS 48} 50.27 
Stock solution freed of pectin: 
Z rE PO red ee ee Ne a, Pee Se oe eee 51 | 11, 41 
8 LE TRS Pa Pe eee ce oe sapere et, | Am i pip ianemeete: Senin Denby alee . 4 | 18. 66 
Solution of ash: 
-) Pailed teasing ets! vege ye hep ig ye es) oper») LR TOTY wh | . 43 10. 33 
10 ERE i RRB a se on te BSD a gn el he ek een ht . 49 19, 02 
HOW TO MAKE CITRUS JELLIES AND MARMALADES 
As a result of the work here reported, a rapid and dependable 
method for making orange jellies and marmalades on a large scale, 
which standardizes the product as to color and consistency, has 
been developed. This method is described in Department of Agri- 
culture Circular 232, ‘ By-products from citrus fruits.” 
