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Help CenterLow Methyl Ester Pectin Natural Apple Pectin Thickener
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A. What is Pectin?
Pectin for use in food is defined as a polymer containing galacturonic acid units (at least 65%). The acid groups may either be free, combined as a methyl ester, or as sodium, potassium, calcium or ammonium salts, and in some pectins amide groups may also be present.
The biggest influence on pectin properties is the Degree of Esterification (DE), which determines, for example, the degree of
reactivity with calcium and other cations.
Low Methyl Ester (LM) Pectin with Degree of Esterification 25%~50%
Pectin is usually extracted from Apple Pomace or Citrus Rinds
B. LM Pectin
"Low Methyl Ester (LM) Pectin" with less than 50% methyl ester groups
Within each of these main types, there are many detailed variations prepared for different uses.The structure of pectin molecules is the key to the properties of pectins, and their use in different applications.
Therefore, it is important to tell us what you will do with pectin so that we are able to recommend you a suitable type.
C. Pectin We Offer
- High Methyl Ester (HM) Pectin: Degree of Esterification (DE) >50%
- Low Methyl Ester (LM) Pectin: Degree of Esterification (DE) 25%~50%
- Amidated LM Pectin: Degree of Esterification (DE) 20%~45%, Degree of Amidation (DA) 12%~25%
- Pharmaceutical and Medical Pectin: Galacturonic Acid ≥ 74%
- Apple Pectin and Citrus Pectin are all available
D. Techinal Data of LM Pectin
ANALYSIS |
SPECIFICATION |
Appearance |
Light Brown Fine Powder |
Odor & Taste |
Characteristic |
Degree of Esterification |
25%~50% |
Galacturonic Acid |
≥65% |
Gel Strength |
≥145 |
Loss on Drying |
≤12% |
Insoluble Acid |
≤1% |
Sulfur Dioxide |
≤50ppm |
Heavy Metal |
|
Pb |
<3ppm |
As |
<2ppm |
Hg |
<1ppm |
Cd |
<1ppm |
Microbiology |
|
Total Plate Count |
<1000cfu/g |
Yeast & Moulds |
<100cfu/g |
E.Coli |
Negative |
Salmonella |
Negative |
E. Applications for LM Pectin
Low Methyl Ester (LM) Pectin is used in a wide range of lower sugar products, reduced sugar preserves, fruit preparations for yoghurts, dessert gels and toppings, and savoury applications such as sauces and marinades.
Low Methyl Ester (LM) Pectin can also be used in low acid high sugar products such as preserves containing low acid fruits (figs, bananas) and confectionery.
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