Abstract: Jam, as a common processed fruit product, has a long history of consumption and is widely loved by consumers due to its diverse products and rich nutrition. The texture of traditional jam can only be formed under high sugar (55%–75%) and highly acidic (pH 2.0–3.5) conditions, which is a challenge for the production of low-sugar jam. In addition, the texture of jam is vulnerable to damage during transport and storage, leading to jam quality deterioration. Food thickeners, food additives that increase the viscosity, consistency and gel strength of liquid foods, are widely used for promoting the formation of the texture of low-sugar jam and maintaining its stability during transport and storage. In this article, the deterioration phenomenon and formation theory of jam texture are reviewed. The thickening or gelling mechanism of food thickeners (e.g., pectin) and their application in jam are described with a focus on the effects of food thickeners on the sensory attributes, texture, rheological properties, and microstructure of jam. Moreover, several possible future research directions are proposed, aiming to provide ideas for the development and application of thickeners in jam.

Key words: jam; thickener; texture; gel; rheology