Gelling Agents
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| Activity | Description | Subject(s) | Level |
|---|---|---|---|
The production of jams is a very old and traditional method of preserving fruit. Students investigate the best conditions to form a gel using liquid pectin. Conditions investigated include the amount of pectin, amount of sugar, heating time and temperature. |
Science Food Technology |
KS3 and above |
|
| In this paper-based activity, students are introduced to the polysaccharides known as pectins, their extraction from fruits and purification for use. |
Science Food Technology |
KS3 and above |