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Chemistry in Your Kitchen
By
Matthew Hartings
Matthew Hartings
American University, USA
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Paperback ISBN:
978-1-78262-313-7
PDF ISBN:
978-1-83916-825-3
EPUB ISBN:
978-1-83916-293-0
Special Collection:
RSC Popular Science eBook Collection
Product Type:
Popular Science
No. of Pages:
320
Publication date:
30 Nov 2016
Book Chapter
CHAPTER 5: Jelly
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Published:30 Nov 2016
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Special Collection: RSC Popular Science eBook CollectionProduct Type: Popular Science
Page range:
79 - 99
Citation
Chemistry in Your Kitchen, The Royal Society of Chemistry, 2016, pp. 79-99.
Download citation file:
Nature gives us sugars that sweeten our lives as much as they sweeten jams and jellies. But, she doesn’t stop there. Plants are built upon a foundation of sugar in the same way that we are built upon a foundation of proteins. The polysaccharide backbones that plants use to grow larger and to store energy also become the backbone for many of our own recipes, from jellies and jams to the most modern of modernist cuisine.
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