Appears in

Chocolates and Confections

By Peter Greweling

Published 2007

  • About

A variety of acids may be used in the production of jellies, ranging from cream of tartar, which is used as a doctoring agent in some starch jelly formulations, to citric, tartaric, and malic acids, which are added either to aid in creating a gel (in pectin jellies) or purely for flavor enhancement (in agar, starch, and gelatin jellies). When using acids for flavoring, it is critical to remember that acid hydrolyzes both sugar and starch when cooked along with them. Therefore, when using strong acids, add them after cooking is completed.