Abstract
The gelatinization in agar jelly is remarkably inhibited by heating with an organic acid. But fruit juice makes this gelatinization inhibition action (peptization) very weak. So several experiments were made on the gelatinization promotion factors in fruit juice and the following results were obtained.
1. The jelly strength of the jelly with an organic acid is intensified by the addition of salts of organic acid.
2. The jelly strength is not influenced by the difference of minerals or of combination forms (i. e., monobasic, bibasic or tribasic) of the salt of organic acid.
From those results, it can be inferred that in agar jelly, both gelatinization promotion action and inhibition action of organic acid peptization are caused by the salts of organic acid (mainly potassium citrate) in fruit juice.
