LM pectin

LM pectins are composed of less than 50% of esterified galacturonic acid units. DE typically ranges from 30% to 48%.

Gel formation of LM pectin occurs in the presence of calcium ions
or similar cations within a wide range of pH values at soluble solids levels below 50%. Lower DE generally increases the calcium
reactivity and less cations are needed for optimal gel formation.
It has to be considered, that the optimal calcium concentrations for specific DE pectin have narrow borders. Weak or even no gelation occurs if calcium concentration optimum is not reached. Exceeding the calcium optimum, will result in brittle gel structure with strong tendency towards syneresis or will even lead to calcium pectinate formation.

We offer a broad range of LM pectins with different calcium
sensitivities.