Brix is the amount of the total soluble solids present in a batch.

Example: Sugar is a soluble solid because you can hydrate it with water then you could boil the water off making the sugar re-crystallize. Most soluble solids are from sugar and less from acid. The reason is because all sugars including sugar in the fruit is soluble.

Brix can be read quite easily with a refractometer.  If you plan on doing a lot of new product development, I would highly recommend the purchase of a refractometer and pH meter. In summary, A brix reading is the amount of all soluble solids (sugar, acid, ect.) in a given mixture.

High/Low Methoxyl:

Methal (alcohol) groups are added or taken away from the pectin molecule chain to give a specific environment to react in. As methal groups are added and the DM (Degree of Methelation) becomes greater than 50 the pectin become a high methoxly pectin requiring high sugar content to achieve gel. As the DM goes below 50 the pectin becomes reactive to calcium ions. These’s pectin’s are call Low methoxyl or LM pectin.

Pectin Definitions

SSP (standard sugar pectin):

For use with jam and jelly recipes with a brix range of 56 to 66. Can be used with all standard sugar Sure Gel recipes. Use a shallow ¼ cup (1/4 inch from top) instead if the standard 1/3 cup dry measure. SSP is a direct replacement for Sure Gel. Use 2% SSP per total batch weight for jam and 2.5% for jelly. Please see technical page for further explanation.

LSP (low sugar pectin):

For use with jam and jelly recipes with a brix range of 45 to 55. Utilizes calcium to insure a proper gel structure. Can be used with 1/3 less sugar recipes. Use 3% LSP per total batch weight for jam and 4% for jelly.

NSP (no sugar pectin):

For use with no sugar added recipes. Contains Potassium Sorbate and Sodium Benzoate as preservatives. Use 5% NSP for jam and jelly.

LP (liquid pectin):

For use with Certo or liquid pectin recipes. Requires reconstitution in water before use. Use a minimum of .6% LP for jam and a minimum of .9% for jelly. Mix with hot water just off the boil in a high speed blender at a ratio of 1 part pectin to 9 parts water. See technical section for further information.

CP (confectionery pectin):

For use in fruit gummy recipes with a brix of 80 to 84 and a pH of 3.3 to 3.4. Use 6% CP per total batch weight. See technical page for more information.

Additive Definitions

Citric Acid:

Used to lower pH. Best added in a 50/50 solution with water when added by itself.

Fumaric Acid:

Used to lower pH. More shelf stable than citric acid in dry form. Best added in a 50/50 solution with water when added by itself.

Sodium Citrate:

Used to raise pH (buffer). Will not take away tart taste but will raise pH making a suitable environment for certain pectin’s to gel in.

Calcium Citrate:

Used as an ionic reactor to complete the gel structure on low methoxyl pectin’s. Raises pH. Would not recommend being used as a pH buffer.

Potassium Sorbate:

Used as a mold inhibitor. Use .1% of total batch weight as a minimum amount.

Sodium Benzoate:

Used as a bacteria inhibitor.

Use .1% of total batch weight as a minimum amount.

CI Antifoam:

Replaces butter and or cooking oil to cut foam. Comes in liquid form. Shack well before using. Best added to recipe before boiling. Use 1 tea spoon per 5 lbs. product. Certain fruits like strawberry may require additional antifoam.

Industrial Gums Definitions

Xanthan Gum:

Viscosity builder and emulsifier. Used primarily in salad dressings and BBQ sauces. Can also be used to prevent or slow down sugar precipitation or crystallization in many products including certain jams and jellies. Reacts strongly to sodium. See technical page for further information.

CI 994:

Modified food starch used primarily in pie filling. Bake stable and heat activated. The difference between our MFS and an Instant MFS is ours requires heating for thickening to occur. CI 994 has excellent mouth feel and flavor release. Helps keep fruit juices from saturating crust while maintaining rigidity when cut into. See  technical page for more information.

CI 591:

Stabilizer, Cellulose Gum, Designed for whip topping. Prevents whipped topping from breaking down (melting). Use 1/4 teaspoon for one cup heavy whipping cream.