Pectin can be used in Food, Beverage, Pharmaceutical, Health & Personal care products, Agriculture/Animal Feed/Poultry. Pectin is used in food such as yogurt, confectionery and acid milk drinks, jams, jellies and bakery fillings. Pectin is used as a gelling agent, thickening agent and stabilizer in food.
LMA PECTIN is low methyl amidated pectins and they are less calcium sensitive and require generally less calcium for optimal gelling. Even the fruit containing calcium or water containing calcium can be sufficient for optimal gelling conditions. LMA pectins are to a large extent very tolerant towards the calcium concentration for building up an optimal gel network. These pectins result in very smooth and elastic gel structures. Additional calcium normally is only needed if soluble solid content is lower than 40%. LMA are the only pectins which produce thermo reversible gels.
HM pectins is high methyl composed of more than 50% of esterified galacturonic acid units. We offer a broad range of different DE from 50% to 78%. HM pectins are standardised either to specific setting temperatures, viscosities, calcium reactivity, protein stabilising capacity or specific buffer capacity. More information about these pectin types can also be found in our detailed application brochures.
In food and drinks
|Used in Confectionery
Used in Dairy foods
|Used in Fruits & Vegetables
In Agriculture/Animal Feed/Poultry
Pectin can be used as preservatives in Agriculture/Animal Feed/Poultry.
In Health and Personal care
Pectin used as stabilizer in cosmetic and personal care products.