Gelled sugar: description and properties of an unusual product

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

In culinary recipes, among the list of products, gelled sugar is quite common. What is it and what is its secret? This needs to be sorted out.

New product

Products that were not previously known appear on the shelves of grocery stores from time to time. One of these innovations is gelled sugar. Why is it needed and why is this product so popular? To begin with, it should be noted that the new substance is inhomogeneous and consists of three parts:

• sugar,
• gelling component in the form of agar-agar, caraginin or pectin,
• citric acid as a natural preservative.

A rather unusual composition gives the product a special property, which is the ability to form a stable jelly-like mass in a short time. The action takes place in minutes. Such a multicomponent product is produced from sugar and fruits in three different concentrations: 1:1, 1:2, 1:3. The first number indicates the amount of sucrose directly, and the second indicates the fruit content. These conventions help determine the qualitative composition of the product. First ratio(1:1) indicates that the concentration of sugar in it is as high as possible, and in the latter (1:3), respectively, on the contrary. Depending on the specific need, one or another gelled sugar is used.

Scope of application

The unique abilities of the new product are widely used in cooking. In practice, gelled sugar is used to prepare various categories of dishes: jams, marmalades, desserts, jellies and numerous sauces. An unusual product allows you to make them much faster.

But saving time is not the only positive quality of the product. In addition, the combined component makes it possible to regulate the sugar content in the finished product. For example, for sauces where sweetness is undesirable, a 1:3 gelled ingredient is used. This makes it possible to achieve the desired taste and at the same time make the seasoning dietary. Moreover, the quality in this case does not suffer at all.

Consumers love the new product. It is increasingly being used not only by industrial enterprises for production purposes, but also by ordinary housewives at home. The process of canning with such a product is greatly simplified.

Canned Goodies

Very easy to make jam with gelling sugar. At the beginning of summer, when the garden berry season is in full swing, strawberries are very popular. To work, you need only three components: for 5 kilograms of fresh berries, 1 ½ kilograms of gelled and 1 kilogram of regularsugar.

It all starts with the processing of raw materials:

1. Strawberries must be sorted out and then washed well. After that, each berry needs to tear off the green tail.
2. Load all components into a deep basin and put on the stove. Heating is best done over low heat with constant stirring.
3. As soon as the mass boils, you need to wait 4-5 minutes, and then immediately remove the basin from the stove. The jam is ready.

Now it remains only to pour it into sterilized glass jars and seal tightly. It is best to roll up such a product with metal lids. Then in a sufficiently cool room it can be stored for at least one year. This will be enough time to wait for the next harvest.

Fruit Desserts

Recently, instead of jam, housewives often cook confiture. It also needs gelling sugar. The recipes for such a dish are very similar to each other and differ only in the type of berries or fruits used. The most popular confiture is made from apples. Of all the known varieties, Antonovka is best suited for cooking. To prepare the dish you will need: for 1.25 kilograms of fresh apples, 0.5 kilograms of regular sugar and 20 grams of gelled.

Cooking process:

1. First, you need to wash the fruit, and then carefully cut off the peel from them.
2. After that, cut the products into four parts and remove the bones along with the cores. If the apple is very large, then it can be cut into eight or more pieces.
3. Do not throw away the scraps, but put them in a gauze bag and tie tightly.
4. Put all products into a saucepan and put it on fire.
5. Slowly heat the contents, stirring constantly.
6. In 15 minutes the confiture will be ready. After that, it must be laid out in jars and immediately rolled up under the lids.

The consistency of the finished product resembles puree. The only difference is that the confiture contains small pieces of fruit. Chilled, it turns out very tasty.