Skip to content

Pectin

Is a gelling agent based on polygalacturonic acid partially esterified with methoxyl groups extracted from citrus fruit or apple peel.

There are two different types of pectin: with >50% methoxyl groups (high methoxyl) and with <50% methoxyl groups (low methoxyl).

High methoxyl

The gel obtained from HM pectin is not thermoreversible. For gelling conditions, the sugar must be above 60%, pH 2.9-3.4. It is soluble when hot, minimum 85°C.
There are 3 types of HM pectin:

  • RAPID SET: setting temperature 85°C

  • MEDIUM RAPID SET: setting temperature 75°C

  • SLOW SET: setting temperature 65°C

Applications: jams, jellies, smoothies and milk/soy/yoghurt drinks

Low methoxyl

Soluble when hot, min. 85°C, sugar (25-65%), ph 3.3-4.0 and calcium ions are required to form jellies.
There are 2 types of low-methoxyl pectin:

  • CONVENTIONAL LOW METHOXYL PECTIN -> LMC
  • LOW-METOXYL AMIDATED PECTINS -> LMA (LMA are less affected by calcium content and the gel is more elastic).

Applications:

  • Low sugar jams and jellies
  • Baking jams (LMC)
  • Fruit preparation
  • Dairy products (LMA)

Other products

Locust bean gum

It is a polysaccharide from carob seed endosperm, composed of galactose and mannose, found in Mediterranean countries.

Guar gum

It is a polysaccharide from guar seed endosperm, made of galactose and mannose, grown in arid regions of India and Pakistan.

Carrageenan

It is a gelling agent extracted from red seaweed that reacts with casein in milk to form gels and produces strong, brittle gels with syneresis in water.

Sodium alginate

It is a sodium Mannuronic and Guluronic acid polymer from brown seaweed, soluble in cold and stable at high temperatures and freeze/thaw cycles.

Xanthan and Gellan gum

These products are obtained by fermentation of glucose (xanthan) and a pure culture of Sphingomonas elodea (gellan gum).

Tara gum

It is a galactomannan like Guar and LBG, with a 1:3 ratio of galactose to mannose molecules. Used in spreadable cheese and sauces.