Agar, or agar-agar, is a jelly-like substance consisting of polysaccharides obtained from the cell walls of some species of red algae, primarily from ogonori (Gracilaria) and "tengusa" (Gelidiaceae).
Food preservation includes food processing practices which prevent the growth of microorganisms, such as yeasts, and slow the oxidation of fats that cause rancidity. Food preservation may also include processes that inhibit visual deterioration, such as the enzymatic browning reaction in apples after they are cut during food preparation. By preserving food, food waste can be reduced, which is an important way to decrease production costs and increase the efficiency of food systems, improve food security and nutrition and contribute towards environmental sustainability. For instance, it can reduce the environmental impact of food production.
Gelatin desserts are desserts made with a sweetened and flavored processed collagen product (gelatin). This kind of dessert was first recorded as jelly by Hannah Glasse in her 18th century book The Art of Cookery, appearing in a layer of trifle. Jelly is also featured in the best selling cookbooks of English food writers Eliza Acton and Isabella Beeton in the 19th century.
Orange juice is a liquid extract of the orange tree fruit, produced by squeezing or reaming oranges. It comes in several different varieties, including blood orange, navel oranges, valencia orange, clementine, and tangerine. As well as variations in oranges used, some varieties include differing amounts of juice vesicles, known as "pulp" in American English, and "(juicy) bits" in British English. These vesicles contain the juice of the orange and can be left in or removed during the manufacturing process. How juicy these vesicles are depend upon many factors, such as species, variety, and season. In American English, the beverage name is often abbreviated as "OJ".
Candy, also called sweets or lollies, is a confection that features sugar as a principal ingredient. The category, called sugar confectionery, encompasses any sweet confection, including chocolate, chewing gum, and sugar candy. Vegetables, fruit, or nuts which have been glazed and coated with sugar are said to be candied.
Trifle is a dessert found in British and other cuisines. Made with fruit, a thin layer of sponge fingers commonly soaked in sherry or another fortified wine, and custard, the contents of a trifle are highly variable; many varieties exist, some forgoing fruit entirely and instead using other ingredients, such as chocolate, coffee or vanilla. The fruit and sponge layers may be suspended in fruit-flavoured jelly, and these ingredients are usually arranged to produce three or four layers. The assembled dessert can be topped with whipped cream, or, more traditionally, syllabub.
Marmalade is a fruit preserve made from the juice and peel of citrus fruits boiled with sugar and water. The well-known version is made from bitter orange, but it is also made from lemons, limes, grapefruits, mandarins, sweet oranges, bergamots, and other citrus fruits, or a combination. Citrus is the most typical choice of fruit for a marmalade, though historically the term has often been used for non-citrus preserves.
Jelly beans are small bean-shaped sugar candies with soft candy shells and thick gel interiors. The confection is primarily made of sugar and sold in a wide variety of colors and flavors.
Pectin is a structural acidic heteropolysaccharide contained in the primary and middle lamella and cell walls of terrestrial plants. Its main component is galacturonic acid, a sugar acid derived from galactose. It was first isolated and described in 1825 by Henri Braconnot. It is produced commercially as a white to light brown powder, mainly extracted from citrus fruits, and is used in food as a gelling agent, particularly in jams and jellies. It is also used in dessert fillings, medicines, sweets, as a stabiliser in fruit juices and milk drinks, and as a source of dietary fibre.
A chutney is one of a family of condiments or sauces in the cuisines of the Indian subcontinent. Chutneys may be realized in such forms as a tomato relish, a ground peanut garnish, yogurt or curd, cucumber, spicy coconut, spicy onion or mint dipping sauce.
Carrageenans or carrageenins are a family of natural linear sulfated polysaccharides that are extracted from red edible seaweeds. The most well-known and still most important red seaweed used for manufacturing the hydrophilic colloids to produce carrageenan is Chondrus crispus which is a dark red parsley-like plant that grows attached to the rocks. Carrageenans are widely used in the food industry, for their gelling, thickening, and stabilizing properties. Their main application is in dairy and meat products, due to their strong binding to food proteins. In recent years, carrageenans have emerged as a promising candidate in tissue engineering and regenerative medicine applications as they resemble native glycosaminoglycans (GAGs). They have been mainly used for tissue engineering, wound coverage and, drug delivery.
Sugar candy is any candy whose primary ingredient is sugar. The main types of sugar candies are hard candies, fondants, caramels, jellies, and nougats. In British English, this broad category of sugar candies is called sweets, and the name candy or sugar-candy is used only for hard candies that are nearly solid sugar.
A thickening agent or thickener is a substance which can increase the viscosity of a liquid without substantially changing its other properties. Edible thickeners are commonly used to thicken sauces, soups, and puddings without altering their taste; thickeners are also used in paints, inks, explosives, and cosmetics.
Taffy is a type of candy invented in the United States, made by stretching or pulling a sticky mass of boiled sugar, butter or vegetable oil, flavorings, and colorings, until it becomes aerated, resulting in a light, fluffy and chewy candy. When this process is complete, the taffy is rolled, cut into small pieces and wrapped in wax paper to keep it soft. It is usually pastel-colored and fruit-flavored, but other flavors are common as well, including molasses and the "classic" (unflavored) taffy.
Fruit preserves are preparations of fruits whose main preserving agent is sugar and sometimes acid, often stored in glass jars and used as a condiment or spread.
Aiyu jelly, known in Amoy Hokkien as ogio, and as ice jelly in Singapore, is a jelly made from the gel from the seeds of the awkeotsang creeping fig found in Taiwan and East Asian countries of the same climates and latitudes. The jelly is not commonly made or found outside of Taiwan and Singapore, though it can be bought fresh in specialty stores in Japan and canned in Chinatowns. It is also used in Taiwanese cuisine.
Preserving sugar is a kind of sugar used for making marmalades, jams and preserves using fruits that are naturally high in pectin. The large sugar crystals dissolve more slowly than those of standard granulated sugar and do not settle in the bottom of the pot or rise up as froth to the surface. This reduces the risk of burning and the consequent need for stirring. It also allows impurities to rise for easier skimming. Because it minimizes scum, it helps to make jams and jellies clearer.
Gummies, gummi candies, gummy candies, or jelly sweets are a broad category of gelatin-based chewable sweets. Gummi bears and Jelly Babies are widely popular and are a well-known part of the sweets industry. Gummies are available in a wide variety of shapes, most commonly colourful depictions of living things such as bears, babies, or worms. Various brands such as Bassett's, Haribo, Betty Crocker, Disney and Kellogg's manufacture various forms of Gummi snacks, often targeted at young children. The name "gummi" originated in Germany, with the term "jelly sweets" more common in British English.
Beer jam, also known as beer jelly, is a jam prepared with beer as a primary ingredient. It may be a sweet or savory jam, and some have a syrupy consistency. It may be used to glaze meats and vegetables or as a condiment. Some companies produce beer jam commercially.
