抄録
The writer made the experiment on the effect of some gelling substances on jelly making by using a balance type of strength tester of his own design.
(1) Addition of a small amount of powdered pectin is the most effecctive on fruit jelly formation, and its optimum amount lies between 0.2-0.5% of the products.
(2) Agar-agar is effective on jelly formation, but while boiling with acid the jelly loses its jellying power very quickly.
(3) Other substances as gelatin, starch, carboxy-methyle-cellulose, Na-alginate, CaCl2, CaSO4, etc. are also some effects, but they need such large amount to be developed unagreeable taste.
