Pectins

Pectin is a soluble vegetable polysaccharide obtained from an aqueous extract of edible vegetable fibre (usually citrus or apples), which is then precipitated with alcohol and salts.  This carbohydrate is used as a gelling, thickening and stabilizing agent due to its hydrocolloid properties.

HM Pectins

HIGH-METHOXYL (HM) PECTINS

In aqueous solutions, these pectins create highly viscous suspensions for strong and cohesive gels.  This type of pectin is heat-resistant.

GELLING CONDITIONS

  • They can form a gel only if the total soluble solids content (TSS) (Brix) is equal to or higher than 60%, with a maximum of 80%.
  • The pH required for gelling is 2.0-3.5.

LM Pectins

LOW-METHOXYL (LM) PECTINS

The LM pectin family is divided into LMC (conventional low-methoxyl) and LMA (amidated low-methoxyl) branches.  LM pectins are thixotropic.  After undergoing a cold mixing process, they are gelled again.  Depending on the quantities and hydration temperature, they can act as thickeners.

GELLING CONDITIONS

  • They form a gel only when calcium ions (Ca++) are present.
  • They can gel with low soluble solids (Brix) contents and a very wide pH range.