Low methoxyl pectin

Suitable for low sugar jams, fruit preparations and reversible jellies in hot and cold conditions

This group of pectin is divided into two sub-groups, conventional low methoxyl pectin (LMC) and amidated low methoxyl pectin (LMA).

LMC pectin contains less than 50% of the carboxylic acid units esterified and forms gels only with polyvalent ions (Ca⁺⁺, Mg⁺⁺), producing brittle thermally irreversible gels.

LMA pectin is obtained from high methoxyl pectin when ammonia is used in the alkaline de-esterification process. The degree of methoxylation (DM) and the degree of amidation (DA) determine the calcium reactivity of this pectin. LMA pectin form spreadable, shear reversible gels in hot and cold conditions.

The degree of amidation (DA) is expressed as a percentage of amidated galacturonic acid units to total galacturonic acid units in the molecule of pectin:

• Typical DA level is from 2 or 3% to 25% (max 25% by law);

• Typical DM level is from 25% to 48%.

LM pectins are typically standardised according to the gel strength, setting temperature and calcium reactivity.

The table below shows a list of the key LM pectins, produced by Silvateam.

DM: Degree of Methoxylation and DA: Degree of Amidation