Such fruits as peaches, cherries, and others containing but a small proportion of pectose, cannot be made into a firm jelly.
What change does heat bring about in the pectose substances of fruits?
Success in the preparation of fruit jellies depends chiefly upon the amount of pectose contained in the fruit.
Starch does not enter into the composition of carrots, but a small portion of pectose is found instead.
pectose is a modification of pectin; it is insoluble in water.
As the fruit ripens the pectase acts upon the pectose, which is insoluble in water, converting it into pectin, which is soluble.
The hurds thus produced contain a small percentage of soluble gums, chiefly of the pectose series.
As the fruit ripens, the pectose is hydrolyzed into the various semi-acid, or acid, bodies mentioned above.
pectose Substances are jelly-like bodies found in fruits and vegetables.