What is marmalade made from?

The world consumption of marmalade is estimated at millions of tons per year, but few of the sweet tooths think about what this delicacy is made of. In this issue we will talk about its composition and effects on the human body.

To begin with, in English, the word marmalade refers to jam or jam, but the one that chews is called in the West as jelly bean or simply chewy sweets. As you understand, its history began with a liquid form, when various berries and fruits were digested with the addition of pectin, which made the dishes more viscous and allowed them to be stored for a considerable time without losing their taste and nutritional qualities. Over time, to impart jelly properties, they began to add agar-agar and gelatin. It is important to note that, despite the enormous amount of sugar, the calorie content of marmalade is several times less than chocolate, due to the lack of fats and oils, which makes it a good alternative for people on a diet.

If with the classic marmalade, which is familiar to us from childhood, everything is clear, then what do such famous brands as Ha’ribo, Frou-Froux, Bonpari and Frutell contain? They all have about the same composition, which includes the above fruit juices and pectin, but gelatin is added to make a jelly shape, which is often used to make confectionery and loved by many grandmother’s. Surprisingly, many do not know that gelatin is made by processing bones, cartilage, skin and lived animals, mainly pigs. That is why this product is not suitable for vegetarians, many of whom, do not even suspect that they consume animal products along with their favorite sweets. By the way, gelatin is often added to sweets, yogurts and even capsules of drugs.

It is important to note that gelatin is actually pure protein and does not contain fats and carbohydrates, and in combination with natural juices that are part of some marmalades, it can even be useful for your body. Alternatively, there are products where this substance is completely replaced by vegetable analogues, such as agar-agar, consisting of seaweed or the above-mentioned pectin, extracted from fruits.

In conclusion, we would like to note that the harm of marmalade is reduced to the fact that a high sugar content can lead to obesity and diseases such as diabetes, and, of course, caries. Also, there are a number of restrictions on the consumption of gelatin for people with digestive problems. In all other cases, this delicacy is completely safe and does not cause health problems.