ABSTRACT
Pectin, when present with sufficient sugar and at the correct pH, will form a firm gel. Pectin concentration, sugar concentration, and acid concentration all affect the nature and strength of the gel formed. It is the objective of this exercise to determine the pectin content of a juice and to determine the effect of sucrose, pH, endpoint cooking temperature, and type and concentration of pectin on percent soluble solids, yield, percent sag, and strength of pectin gels.
