FOOD PRESERVATION
Food grade commercial sucrose and fructose were used to produce low sugar marmalades. The same sucrose was used to produce nectars and to preparing sugar syrup for candying peel. 2.1.3. Gelling agent. Low sugar marmalades were produced by adding Grinsted low ester and amidated pectin (Danisco Cultor). 2.1.4. Acidity ................
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