This document provides information on fruit jelly, including its introduction, ingredients, production process, packaging, labeling, storage, and market. Fruit jelly is a semi-solid product made by boiling a clear fruit extract solution with added sugar and acid. The key steps in production are extraction of fruit juice, addition of pectin and acid, cooking to 65% total soluble solids, filling into sterile containers, sealing, and storing at 25-35°C. Packaging and labeling must meet FSSAI regulations. The market for jellies in India has grown at an annual rate of 8.24% from 2014-2019.

1. Fruits Jelly
M.Sc.:-Food Technology
NAME:- PAWAN PRAJAPT

2. INTRODUCTION
 A jelly is a semi-solid product prepared by boiling a
clear ,strained solution of pectin containing fruit
extract, free from pulp, after the addition of sugar and
acid.
 A perfect jelly should be transparent ,well-set , but not
too stiff , and should have the original flavor of fruit .it
should be of attractive colour and keep its shape when
removed from mould.

3.  It should be firm enough to retain a sharp edge but
tender enough to quiker when pressed.
 It should not be gummy , sticky or syrupy or have
crystallized sugar . The product should be free from
dullness ,with little or no syneresis and neither tough
not rubbery and should have TTS 65 %,0.5-0.75% acid
and 45% of fruit juice.

4.  Fruit jelly is very popular today due to
the colour it adds during the
preparation and presentation of a
wide variety of desserts. Fruit
gelatine is used along with jams to
provide consistency, colour and
flavour to different types of cakes and
factory-baked goods

5.  Theories of jelly formation:- Jelly formation is due to
the precipitation of pectin rather than its swelling. Only
when the pectin, acid, sugar and water are in definite
equilibrium, the precipitation of pectin takes place. The
rate of precipitation is influenced by the following
factors:
 Concentration of pectin in the solution
 Constitution of pectin
 Hydrogen ion concentration (pH) of the pectin solution
 Concentration of sugar in solution
 Temperature of the mixture

6. Types of fruit jelly:-
 MANGO JELLY:-
Mango Jelly is a yummy fluffy dessert
made by firming up mango puree
using china grass / agar agar & chilling
it. Mango Jelly at home is an ideal
snack & dessert to fulfil the snacks
craving of kids during holidays.
Mango Jelly is healthy compared to the
packed foods.

7.  GUAVA JELLY:-
 Made from fresh guavas, this beautiful Jelly
spread contains no added preservatives or
synthetic additives. Velvety smooth and
translucent, with a beautiful reddish hue
borrowed from the fresh Guava juice, this is
perfect as a spread on a hot buttered Toast as
your morning breakfast meal, rotis or even
on savory Cookies. It can also be used as
delicious toppings to your Pancakes and
Waffles or even as fillings to your Pies and
Tarts that can brighten up your kid’s meal
box.

8.  PINEAPPLE JELLY:-
 pineapple jelly has an
exciting flavor and
smooth consistency,
making it perfect for
sharing with loved ones.

9. PAPAYA JELLY:-
Papaya jelly can be made
easily with only four
ingredients. Bring a tropical
taste to your next breakfast or
brunch with this delicious,
fruity papaya jelly combined
with citrus juices from orange
and lime.

10. OTHER TPYE OF JELLY:-

11. Poximet composition of fruits
jelly:-
MOISTURE 63%
ASH 1.17%
LIPID 2.17%
PROTEINS 13.12%
CARBOHYDRATES 20%

12. NUTRITIONAL VALUE:-

13. Ingredients:-
 Fruit flavor:- The fruit flavor is provided by the fruit
juice. For some fruit jelly, a mixture of different fruit
juices is used. The fruit juice may also supply some or all
of the pectin and acid. Fruit juice is the source of water
in jelly.
 Pectin:- Fruits and their extracts obtain their jelly
forming ability from a group of substances called
pectins. Pectin provides the three dimensional
structure which results in a jellied product. All fruits
contain some pectin. Apples, crabapples, gooseberries
Other fruits, such as strawberries, cherries, or
blueberries, contain little pectin.

14.  Pectin requirement:- Usually 0.5 to 1 percent of
pectin in the extract is sufficient to produce a good
jelly. If the pectin content is in excess, a firm and tough
jelly is formed and if it is less, the jelly may fail to set.
Pectin, sugar, acid and water are the four essential
constituents of a jelly and must be present
approximately in the following proportions:
Pectin 1 percent
Sugar 60 to 65 percent
Fruit acid 1 percent
Water 33 to 38 percent
However, the exact proportion of the sugar depends on
the pectin grade.

15.  Acid:-A certain level of acidity (below pH 3.5) must be
present for a jelly to form. If the fruit juice is not
sufficiently acidic, a gel will not form. If too much acid
is present, the jelly will lose liquid or weep.
 Sugar:-Sugar helps in gel formation, contributes flavor
to the jelly, and at the concentration of 55 percent by
weight, serves as a preservative. Cane sugar or beet
sugar (both sucrose) is the usual source of sugar in
jelly.

16. Fruits use in jelly:-

17. Process flow diagram:-

19. Procedure for jelly preparation:-
 Selection of fruit:-In the preparation of jelly, the main
step is selection of fruit.the fruit is the select deep
colour,mature fruit and fruit cannot be overripe.
 Washing:-The fruit are washed with clean or plane water
 Cutting into thin slides:-
 Boiling with water for extraction of juice:-
 Addition of citric acid during boiling:-
 Straining of extract:-

20.  Addition of pectin:- Firstly-detect the amount of
pectin naturally present in the fruit sample .the amount
should be range between 0.5-1% pectin for good quality
of fruit jelly.
 Pectin test:-a)alcohol test
b)jelly meter test

21.  Adding of sugar:-Sugar should be added according to the
pectin test in 1 litre of extract.If too much sugar is added it
results in a syrupy or highly soft jelly.
 Cooking:-In preparation jelly cooking should not be below the
endpoint.if the cooking is stoped before the total soluble solid
reaches 65%.The jelly may syrupy and highly soft jelly should
not be cooked beyond.
 Judging of end point:-Boiling of jelly should not be
prolonged, because excessive boiling results in greater
inversion of sugar and destruction of pectin.
a)Sheet test,
b)Drop test,
c)Tempeature test.

22.  Removal of scum:-We have t add one teaspoon full of
edible oil added for 45 kg sugar.If the scum is not
removing the jelly becomes cloudy.When the scum is
not removed before pouring.
 Addition of colour and preservatives:-
 Filling in a sterilizer jar:-The hot solution is poured
intoa sterilized container.so as to reduce the time of
contact between pectin acid and boiling sugar.
 Sealing:-The container is sealed by an sealing
machine.
 Storing:-This is the last step .the container is stored at
25 to 35 degree C (at ambient temperature).

23. Critical control limits:-
 Problems with jelly:- Sometimes jelly does not set
due to following reasons.
1)Acid or pectin deficiency- The jelly may fail to set
due to a lack of acid or pectine
2)Adding too much sugar- if sugar is added in
excess of the required quantity. The results in the
formation of syrup or extremely soft jelly.
3)Cooking below to endpoint-
4)Over-cooking-

24.  Syneresis or wepping of jelly:- The phenomenon of
spontaneous release of fluid from the gel is called
syneresis or wepping og jelly.
1)Very low concentration of sugar or soluble solids
2)Premature Gelation.
 Cloudy of foggy jelly:- This may be due to the use of
the non-clear extract.

25. Packaging as per fss
regulation,2018:-
 FSSAI has created separate packaging regulations as it
recognizes the importance of packaging in the food sector
and its impact on food safety. The new packaging
regulations have been separated from the labeling
regulations and a separate Scientific Panel for food
packaging is planned.
 Jelly should be hermetically sealed in glass
containers.containers filled scalding hot(in excess of 180
degree F) need not be pasteurized as the hot jelly itself will
sterilize the container .
 The jar should be filled to at least 90% full,leaving not more
than one half inch space at the top of the jar(headspace)

26.  The scalded lids should be loosely placed on the
container immediately following filling then tightened
firmly within two to three minutes.
 Stand up Pouch made up of Plastic based structure with
the plastic spout use in fruite jelly .
 • Flexible Plastic pouch made of either polyethylene (PE)
or Laminated structure often use in jruit jelly.

27. Labelling requirements as per FSS
regulation,2020 :-
 These regulations may be called the Food Safety and
Standards (Labelling and Display) Regulations, 2020.
 These regulations prescribe the labelling requirements of
pre-packaged foods and display of essential information on
premises where food is manufactured, processed, served
and stored.
 The information a package can convey to the consumer
may include the following:-

28.  1. Product manufacturing and best before dates
 2. Proper storage conditions
 3. Instructions for use
 4. Size and number of servings or portions per pack
 5. Nutritional information per serving
 6. Manufacturer’s name and address
 7. Cost
 8. Suggested recipes
 9. Country of origin
 10. Information transmission - Packages and labels
communicate how to use, transport recycle, or dispose of
the package or product.

30. STOREGE CONDITION:-
 The fruit jelly ideal condition should be the container is
stored at 25 to 35 degree C.
 The FPO specification for jelly is the final product should
have 65% solids, 45% fruit extract and 0.5-0.75%
acid. Guava, sour apple, plum, karonda, wood apple,
papaya and jack fruit are rich in pectin and generally used
for preparation of jelly. Pineapple, strawberry grapes etc.
 The ideal storage time for unopened, jellies and preserves
is 12 months in the pantry. After opening, refrigerate for 6
months.

31. Common quality defects reported:-

33. End user:-
 Fruits jelly mostly consume by the
childrens. And it also uses in decoration
of the cakes.
 Main uses of fruit jelly:-Bakeries,
restaurants and catering companies
frequently use fruit jelly either to
decorate or to fill pastries and cakes, or to
put a shine on rolls, sweet slices,
croissants, fruit buns or whatever other
factory-baked good. They are also used to
make mousse, ice-cream, bonbons or
pastry cream.

34. Market of the product:-
 Jellies market in India registered a positive compound
annual growth rate (CAGR) of 8.24% during the
period 2014 to 2019 with a sales value of INR 5,237.85
Million in 2019, an increase of 7.98% over 2018.
 The market achieved its strongest performance in
2016, when it grew by 8.89% over its previous year and
its weakest performance in 2017, when it increased by
7.61% over 2016.
The research handbook provides up-to-date market
size data for period 2014-2019 and illustrative forecast
to 2024 premised on Covid-19 hit, covering key market
aspects like Sales Value and Volume for Jams , Jellies
ect