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5. U.S. Pat. 4,686,106 (Aug. 11, 1987), R. Ehrlich and R. Cox (to General Foods Corporation).

6. U.S. Pat. 4,800,096 (Jan. 24, 1989), D. DiGiovacchino, R. Carlson, R. Jonas, and S. Marion (to General Foods Corporation).

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8. "Sugar Free Jellies and Gums," Kennedy's Confection 2, 9 (1995).

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15. Continuous Processing Systems, Chilton Food Engineering, Chilton Co., Chicago, 111., 1984, pp. 90-92.

16. U.S. Pat. 4,562,085 (Dec. 31,1985), F. Ruggiero (to Alfa Laval, Inc.).

17. D. Tressier, "Jams, Jellies, Marmalades, and Preserves, Candied and Glaced Fruits, Fruit Syrups and Sauces," in Fruit and Nut Products, Vol. 3, AVI, Westport, Conn., 1976, pp. 7698.

18. E. C. Nwanekezi and M. Kpolulu, "Characterization of Pectin Substances From Selected Tropical Fruits," Journal of Food Science and Technology India 31, 159-161 (1994).

19. D. O'Belme and S. Egan, "Some Effects of Reduced Boiling Time on the Quality of Fruit Preserves," Lebensm.-Wiss. Technol. 20, 241-244 (1987).

20. M. Kratchanova et al., "Extraction of Pectin From Fruit Materials Pretreated in an Electromagnetic Field of Super High Frequency," Carbohydr. Polym. 25, 141-144 (1994).

21. E. Kratz, "Jams, Jellies, Marmalades" Food Marketing and Technology 7, 5-6, 8, 10, 13 (1993).

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