Low Methoxyl Pectin: A Versatile Ingredient in Food Industry
Uses of LM Pectin in Different Food Applications
Low methoxyl pectin finds wide application in the food industry due to its unique gelling properties. Some of the major uses are:
- Jam and Jelly Making: It is widely used for making low or no sugar jams and jellies. In the presence of acid and calcium ions, LM pectin forms a gel without requiring high levels of soluble solids. This allows lower sugar formulations. Low Methoxyl Pectin is a modified form of pectin obtained from citrus fruits or apples. It differs from high methoxyl pectin in the lower level of esterification of the galacturonic acid residues. LM pectin has a degree of esterification below 50% while high methoxyl pectin has a level above 50%.
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