Pectin

Pectin

Pectins are plant based soluble fiber hydrocolloid which can be derived from citrus peels or apple pomace. It is a vegan product which has gelling, thickening, stabilizing & emulsifying properties commonly used for making jams, jellies, marmalades, sauces etc.

Pectin is a high molecular weight polysaccharide. It consists of two parts: about 65% Galacturonic Acid (GA) and the balance 35% comprises of other polysaccharides alongwith some small amounts of monosaccharides. The basic structure of pectin consists mainly of D-galacturonic acid units, which are polymerized by α-1,4 glycoside linkages, with some of the carboxyl groups on the galacturonic acid residues in the form of methyl esters (methylated). The remaining carboxyl groups on galacturonic acid are present as free acids or as salts of potassium, sodium, ammonium, and calcium. The percentage of total galacturonic acid reflects the purity of the pectin, which should contain not less than 65% of food grade.

We offer the following grades of pectin derived from citrus peels or apples :

High Methoxyl (HM) – Citrus & Apple
Low Methoxyl (LM) – Apple
Low Methoxyl-Amidated (LMA) – Citrus

NOTE :
HM pectin forms gels with sugar & acid. LM pectin requires the presence of divalent cations for proper gel formation. LM pectin gets increasingly firmer as calcium is added until it hits a saturation point. At that point, the process reverses & the gel becomes less firm. High methyl-esterified (HM) forms gels in high soluble solids and acidic systems, whereas low methyl-esterified (LM) forms gels in a much broader pH & soluble-solids range but requires the presence of divalent cations for gelling.