The Science
Primary Reaction
Gelation
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Key Variables
Pectin concentration (0.5-2.0%)Gelatin concentration (0.5-1.5%)Sucrose concentration (10-20%)Citric acid concentration (0.1-0.5%)pH range (3.5-4.5)
Common Mistakes
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You're reading one of techniques available free. Full library with Gastronome.
Insufficient gelation
Cause: Inadequate pectin or gelatin concentration
Fix: Increase pectin or gelatin concentration
Over-gelation
Cause: Excessive pectin or gelatin concentration
Fix: Decrease pectin or gelatin concentration