Low Methoxyl Amidated Citrus Pectin (INS 440)

Product Description

Properties of Low Methoxyl Amidated (LMA) Citrus Pectin:

Gel formation is one of the most important properties of LMA pectin. One must note that LM pectin requires the presence of divalent cations for proper gel formation whereas LMA pectin results in formation of very smooth & elastic gel structures. Also additional calcium is only required if soluble solid content is lower than 40%. LMA pectin is the only pectin which can produce thermos-reversible gels.

Advantages of Low Methoxyl Amidated (LMA) Citrus Pectin:

A unique feature of pectin is that it has best stability in the natural pH of fruit preserves when compared to other hydrocolloidal systems. Additionally, it not only provides an optimal physical texture & organoleptic properties but also imparts an excellent release of flavor due to its small molecular weight when compared to other hydrocolloids.