Ingredient Functionality	Ingredient and Benefits
Acidity regulators and buffering agents
	In highly acidic systems, or where there are large amounts of soluble calcium ions present, buffering agents such as ADM Sodium Citrate can sequester the free calcium and increase the product pH. We prefer adding sodium citrate to acidic systems in the form of a 20% solution.
Acidulants
Used to lower pH to the optimum pH range for most pectins (pH 3.0 – 3.4). Also used to balance the perception of acid and sweetness.	ADM Citric Acid is a natural acidulant that gives a pleasant acid note. ATP Tartaric Acid is a natural acidulant, but with a slightly more acidic profile than citric acid. Other less commonly used acidulants are summarised in the Acidulants section.
Antioxidants
	Ascorbic acid can often provide colour stability in fruit products. We strongly suggest that shelf tests be carried out.
Colours
	Although added colours are not permitted in standard jam, some natural fruit extracts may be used to intensify colour. We can provide a list of possible extracts, but clarification must be sought from the relevant authorities.
Gelling agents: Pectins
Pectins offer good stability, particularly in high solids products at low pH. Generally pectins have good flavour release. There are many other pectins available from Hawkins Watts Ltd. Please contact us for further information.	Herbstreith & Fox Classic AF401 is a general-purpose pectin suitable for jams and marmalades, giving a smooth, spreadable texture. Click here for a standard jam recipe Herbstreith & Fox Classic CF201 is a rapid-set citrus pectin, giving a clear, firm gel, along with good fruit suspension. Herbstreith & Fox Classic CF401 is a slow-set citrus pectin, giving a clear gel, especially in jams, well-suited to filling into large containers. Although originally designed as a bakery pectin, Herbstreith & Fox Classic AB901 can be used to provide a pasty-textured jam that can be pumped.

The current legislation for jams (http://www.foodstandards.gov.au/_srcfiles/Standard_2_3_2_Jam_v64.pdf ) specifies that jams must contain no less than 400 grams of the fruit named in the label per kg of jam and not less than 650 g/kg of water-soluble solids. Additionally the jam can contain fruit; sugars, honey, fruit juice, concentrated fruit juice and water extracts of fruit.

Currently no food standards exist for marmalade or jelly. However the 1984 NZ food regulations required at least 15% fruit (usually in the form of citrus peel) except for ginger marmalade, which allowed for 10% ginger content.


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