Application Note: Jam/Marmalade

Simple QC test required for the assessment of marmalade consistency.

To evaluate the gel structure and consistency of marmalade and French raspberry jam.

The products supplied were totally free flowing at ambient temperature. Each contained particulate fruit pieces however these pieces were very small and not considered to affect results. Back extrusion using jar the product was supplied in and a 38 mm diameter cylinder probe with shallow gradient to base was used. Probe travels to sample surface and instrument is triggered at set load. Probe then travels into sample where load rapidly increases initially followed by plateau of loads as critical yield stress is reached and product begins flow.

Jam sample was simply located centrally beneath test probe at ambient temperature of 22oC. The test probe was driven into the sample following conditions given and the samples response evaluated.