6 questions
Why can't we do without palm oil?
Hi Kritisch, thanks for the question. There are various reasons for using palm kernel oil. In the past, a piece of butter was added to jams to prevent foaming. Today, this is done by adding vegetable oil. The addition of oil also prevents the sugar and pectin from separating. Incidentally, the amount of palm oil is very small (1 kg of sugar contains less than 0.5 g of oil). Best regards, your M-Infoline team
Only 0.5 g per kilogram of sugar? One more reason to replace palm oil with hydrogenated Swiss vegetable fat or leave it out altogether - personally, I don't care about foaming ☺️ Please just don't label new products "palm oil free" and raise the price 🙏
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I have been using this gelling sugar for years and have always had great results so far. With the last jams, whether jelly or jam, it didn't gel. Has anything been changed in the recipe? MHD 05.2022 LA120522
Hello misscheeky, thank you very much for your message. What a shame that you didn't like the homemade jams! We are happy to confirm that we have not made any adjustments to the recipe. Experience has shown that the discrepancies you describe can be attributed to a lack of acidity. Every fruit has a different acid content. For this reason, we always recommend that our customers add lemon juice and bring the mixture to the boil again. The gelling test quickly shows whether the jam has the desired firmness. Please put 1-2 teaspoons of the hot, boiled jam on a plate (if the plate is chilled from the fridge, the test is even quicker). The mixture cools, thickens and should flow thickly from the plate. If the texture is not yet firm, we recommend adding a little lemon juice. Then stir well again, bring to the boil briefly and do a second gelling test. We hope these tips help you. Best regards, your M-Infoline team
I cooked the mixture for another 20 minutes. It was weighed out 1:1 and gelled minimally. There's no point in using gelling sugar if I have to spend twice as much time and effort afterwards. Every fruit that didn't work this year, I used last year without any problems. Same recipes, same amount, exactly according to the packet instructions. It's very strange and actually there's already citric acid in the gelling sugar, so that should be enough, right?
Hello misscheeky, thank you very much for your feedback. Thanks to your information, we were able to test samples from the same production series. We have not had any similar experiences. There are also no indications of any abnormalities during the manufacturing process in our production logs. For this reason, we would like to examine the pack you have purchased. Please send it to us at the following address or hand it in free of charge to the customer service department of your branch: Migros-Genossenschafts-Bund M-Infoline / Reference 20210725-0032 Limmatstrasse 152 8031 Zurich Please note our address and the reference number 20210725-0032 on the package. This will enable us to quickly match the sample to your request. Best regards, your M-Infoline team
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I used the Gelvite gelling sugar for orange jam and made it exactly according to the instructions. Unfortunately, the jam didn't set. What is the reason for this?
Hello Irene-2012, thank you for the request. Make sure you do the jam test next time. To do this, remove a little jam from the boiling liquid and leave it to cool on a plate. If the jam has not reached the desired consistency after a minute, you can simmer the mixture a little longer. It is also helpful to add a little lemon juice or acid to the mixture. We hope that we have been able to help you with these instructions. Otherwise, you can also give us the LOT number and the best-before date so that we can check the disintegration test of the gelling sugar. Best regards, your M-Infoline team
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Is this 1:1, 1:2 or 1:3 gelling sugar?
Hello sugarandcake, thank you for your question. This is 1:1 gelling sugar. Best regards, your M-Infoline team
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Why does it have palm kernel oil in it??? For what??
Hello Sonnenschein77, thank you for your inquiry. The purely vegetable gelling sugar is made up of sugar, apple pectin and citric acid. To bind the ingredients better to the sugar, a small amount of palm kernel oil (0.3 %) is added. This comes from sustainable production and prevents the gelling sugar from clumping together and reduces foaming during the cooking process. Best regards, your M-Infoline team
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A good product although I miss the 2:1 gelling sugar that was available in the range for a while! This made it possible to make fine jams with much less sweetness that still gelled perfectly. Please definitely add it back to the range!
Hello Ragusa
Thank you for your feedback.
Do you mean our Sucrisse gelling sugar 2:1, art. 1020.205? This is available in all larger Migros stores.
We wish you a good rest of the week and best regards from the M-Infoline team!
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