Question

The gelling agent in the preparation of jam is:

• A. Lectin
• B. Rutin
• C. Pectin
• D. Inulin

Hint:

Pectin is widely used in the food industry for its gelling ability, especially in jams and jellies. It requires the presence of sugar and acid to form a gel.

Answer 1

The Correct Option is C

Pectin is the correct answer because it is the primary gelling agent used in the preparation of jams and jellies. It is a naturally occurring carbohydrate found in the cell walls of fruits, especially in apples, citrus fruits, and berries. Pectin has the ability to form a gel when combined with sugar and acid, which is why it is used in the production of jams and jellies to give them their characteristic texture.
The other options listed:
- Lectin is a type of protein that can bind to specific sugars but is not used as a gelling agent in food products.
- Rutin is a type of flavonoid found in plants but does not have gelling properties.
- Inulin is a type of carbohydrate (fructan) found in plants, primarily used as a fiber supplement, but it is not used as a gelling agent in jam.
Thus, Pectin is the correct choice for the gelling agent in jams.