2) Based on peach marmelade standart the final product should incude 45% fruit. To comply with that standart, peach pulp with 13% water soluble dry matter is used to produced 150 kg peach marmalade having 70 Brix. To obtain pectin solution, pectin with 150 gelling degree is firstly mixed with sugar with a mass 5 times the amount of pectin and then dissolved in water to obtain 3% pectin solution. The remaining sugar, pectin solution, citric acid solution and glycose syrup are mixed and then evaporated to produce marmalade. In pre-trial production, it was observed that 350 g citric acid is needed to produce 100 kg marmalade. Citric acid is added to mixing process as 50% solution.

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