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Why is powdered pectin mixed ten times with its...

Why is powdered pectin mixed ten times with its volume in dry sugar, mixed thoroughly and added to the juice?

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+2 votes

asked Jan 30, 2022 in Food Engineering by Amelia (93.7k points)

Why is powdered pectin mixed ten times with its volume in dry sugar, mixed thoroughly and added to the juice?

(a) It gives a better taste

(b) To solidify the juice to form jelly

(c) Uniform distribution and prevent lumping

(d) All of the mentioned

This question was addressed to me in an online quiz.

My doubt is from Principles of Food Concentrates-2 in portion Principles of Food Preservation by Canning and Drying and Principles of Food Concentrates of Food Engineering

food engineering
principles of food preservation by canning and drying and principles of food concentrates
principles of food concentrates-2

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1 Answer

+2 votes

answered Jan 30, 2022 by Mason (380k points)
selected Feb 3, 2022 by Amelia

Best answer

Correct option is (c) Uniform distribution and prevent lumping

Best explanation: Powdered pectin is mixed ten times with its volume in dry sugar, mixed thoroughly and added to the juice for uniform distribution and to prevent lumping.

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