Gelling Agents

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List of Activities
Activity Description Subject(s) Level

A jamming session

The production of jams is a very old and traditional method of preserving fruit.

Students investigate the best conditions to form a gel using liquid pectin. Conditions investigated include the amount of pectin, amount of sugar, heating time and temperature.

Science

Food Technology

KS3 and above

An introduction to pectin

In this paper-based activity, students are introduced to the polysaccharides known as pectins, their extraction from fruits and purification for use.

Science

Food Technology

KS3 and above