Which additive would you recommend to a jam manufacturer to improve gel strength and stability of fruit preserves?

• A. Pectin — a gelling agent used to set jams and jellies and stabilize texture
• B. MSG — a flavor enhancer that increases sweetness and gelling properties of pectin-based systems
• C. Peroxide — a bleaching agent that would ruin fruit color if applied to jam
• D. BHA — an antioxidant used to prevent lipid oxidation but not for gelling

Answer: (A)