English translation: Strain-induced Alignment in a Gel
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Explanation: Various methods are used in measuring gel strength, the most common method being the SAG-method, where deformation by gravity of the demolded gel is measured. In other methods, breaking strength of the gel is determined. For specific applications the ratio between strength based on SAG-grade and strength based on breaking strength grade is of importance. In jellies, specifically confectionery jellies, a high breaking strength is required, whereas in jams the need for spreadability favors a pectin with a low breaking strength. International trade gives preference to the SAG-method developed by the US IFT in 1959 and published in Food Technology 13, 496 (1959).
The majority of HM-pectins are standardized to 150 grade USA-SAG, which means that 1 kg of standardized pectin will turn 150 kg of sugar into a standard gel (SS = 65.0%, pH = 2.2-2.4, gel strength = 23.5% SAG).
In other words:
1 kg 150 "jelly grade" pectin can set 230 kg standard jelly.