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Plunge into Pectin. WTF - Ep. 200

Amidated Low Methoxyl (LMA) Pectin

  • Sourced from citrus peels
  • Best used in low sugar jams and jellies, yogurt drinks
  • Needs very little calcium to gel
  • Acts as a natural stabilizer and geling agent 
  • Cold water soluble, gels in the presence of calcium
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Amidated Low Methoxyl Pectin (e440ii) is a modified form of pectin extracted from the peels of citrus fruit. Pectin consists of a complex set of polysaccharides that are present in most primary cell walls of plants. The main use for pectin is as a gelling agent, thickening agent and stabilizer in food. The classical application is giving the jelly-like consistency to jams or marmalades, which would otherwise be sweet juices. Pectin can also be used to stabilize acidic protein drinks, such as drinking yogurt, and as a fat substitute in baked goods.

Amidated Low Methoxyl Pectin works best at pH of 3.2 - 3.6. It sets at 40 to 70C (depending upon calcium present: requires only 10 - 30 mg of calcium per gram of Pectin). LMA Pectin is synergistic with Locust Bean Gum. It is typically used in low calorie jellies with lower sugar content, drinkable gels and gelatin-type desserts

Other Details

Dietary Attributes:
Plant-Based, Non-GMO, Gluten-Free, Kosher (OU), Keto-friendly
Ingredient List:
Pectin standardized with Sucrose