Low methyl amidated pectins 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.
Our LMA pectins are standardised for different sensitivity levels for calcium.