The pH level of jelly is a key factor in adjusting both its firmness and flavor.
Jelly typically falls within a pH range of around 2.7 to 3.6.
Jelly firmness—also known as jelly strength—can vary significantly depending on its pH level.
Different gelling agents respond differently to pH, making pH measurement essential for achieving consistent and ideal texture.
pH also plays a role in flavor tuning—helping ensure the acidity isn’t too strong and that the overall taste remains well-balanced and on target.
| Typical pH Range for Jelly | pH 2.7–3.6 |
With so many pH meters on the market, what makes ATAGO’s PAL-pH Plus stand out?
〇 Easy-to-clean flat sample stage
〇 Highly durable electrode
〇 Measurement possible with a small sample volume
〇 No need to replace internal solution
× Difficult to clean
× Easily breakable
× Requires a large sample volume
× Internal solution replacement is necessary
Measuring is extremely simple.
Scoop the jelly with a spoon and place it on the sample stage.
Press the START button to measure.
The result is displayed. This time, it was pH 3.59.
Make pH measurements faster and easier with PAL-pH Plus!
– Refractometer
Managing Brix in jelly is also important.
ATAGO’s PAL-1 has a proven track record across a wide range of industries, from food to industrial applications. It measures Brix from 0.0% to 53.0% with ±0.2% accuracy and is equipped with NFC for data transfer to smartphones or PCs. A Bluetooth®-enabled model, “PAL-1 BLT/i,” is also available for iPhone users.
Check out the PAL-1!
ys
