Français
4. Characteristics and properties of the final product
4.1 Nutritional qualities and compositions
Jams are traditionally high in sugars, and as a result of lower sugar consumption recommendations, manufacturers have been forced to develop low-sugar formulations, reducing sugars by 30%, or even 40%, in favor of increased fruit content. The table at 3 shows the wide variations that can exist in sugar content, fully justifying the trend to reduce them.
The Ultimate Scientific and Technical Reference
This article is included in
Food industry
This offer includes:
Knowledge Base
Updated and enriched with articles validated by our scientific committees
Services
A set of exclusive tools to complement the resources
Practical Path
Operational and didactic, to guarantee the acquisition of transversal skills
Doc & Quiz
Interactive articles with quizzes, for constructive reading
Characteristics and properties of the final product
Bibliography
Bibliography
- (1) - Confitures, gelées, marmelades de fruits et autres produits similaires. - Fiches pratiques, DGCCRF, Ministère de l'Économie, des Finances et de la Relance. http://www.economie.gouv.fr
- (2)...
Regulations
Décret n° 85-872 du 14 août 1985 portant application de la loi du 1 er août 1905 sur les fraudes et falsifications en matière de produits ou de services en ce qui concerne les confitures, gelées et marmelades de fruits et autres produits similaires.
Directory
Manufacturers, equipment suppliers and production lines
...
The Ultimate Scientific and Technical Reference
