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Accurately measuring the pH of jam and jelly poses significant challenges due to the products' semi-solid nature. Traditional pH sensors with spherical tips are ill-suited for penetrating these viscous substances. Forcible insertion can damage the delicate sensor, leading to inaccurate and unstable readings. This, along with a few more factors, causes unstable readings and longer response times.
METTLER TOLEDO's InLab Solids Pro-ISM offers a solution. Its robust spear-shaped tip is designed for direct penetration into solid samples like jam and jelly without breaking. The clog-free open junction reference system ensures reliable measurements even in challenging conditions.
This application note focuses on measuring the pH of jam and jelly, highlights the challenges associated with the measurement process, recommends the right sensor for measuring the sample, and also shares some tips and hints for obtaining consistent and accurate results.
Download our application note now and gain deeper insights into pH measurement techniques, sensor selection, and best practices for ensuring the success of your jam and jelly products.
The following sections cover additional details about jam and jelly, its composition, and the importance of pH in manufacturing.
Why is measuring the pH of jam and jelly important?
pH is a critical factor influencing the texture, flavor, and shelf life of jam and jelly. Precise pH control ensures optimal pectin gelation, prevents microbial growth, and maintains product consistency. By accurately measuring and controlling pH, manufacturers can produce high-quality jams and jellies that meet consumer expectations.
What challenges do traditional pH sensors face when measuring the pH of jam and jelly?
Conventional pH sensors with spherical tips struggle to penetrate the semi-solid nature of jam and jelly. This often leads to sensor damage, inaccurate readings, and prolonged measurement times. Additionally, the sticky and abrasive nature of these products can clog the sensor's junction, further compromising performance.
Does the production of jam and jelly have to comply with certain guidelines?
For a stable and safe product, the process has to be followed as per the guidelines. For instance, in sugar-free or low-sugar jam or jelly products, special considerations have to be taken due to the reduction of the amount of sugar in the final product. To stabilize the flavor of jams with low sugar levels, more fruit content is required along with a reduced acidity. Hence, a different balance of sugar, acidity, and fruit flavor is used. pH control in acidified food products should comply with the manufacturing process regulations outlined in 21 CFR 114. Additionally, the person supervising the production needs to be FDA-approved as specified in 21 CFR 114.10.
For more information on the advantages of using METTLER TOLEDO's sensors for measuring the pH of jam and jelly, download our application note for free by clicking the button above.
