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Pectin has a positive perception among consumers all over the world:

  • Gelling, stabilising and thickening properties;
  • Natural;
  • Prebiotic (pectin is a food fibre).

Pectin, a naturally occurring polysaccharide, is extracted mainly from citrus and apple peels. Maximum yield occurs prior to ripening.

Commercial pectins are usually classified by their degree of methylation as: 

  • High Methoxyl (HM) Pectin (with a DE >50%);
  • Low Methoxyl (LM) Pectin (a DE of <50%).
Product Degree of methylation (%) Applications Packaging Shelf  life
Citrus LMA (Low methoxyl amidated) pectin 20 – 25
  • Yoghurt fruit preparation
  • Low sugar jams and jellies
  • Short shelf life dairy products
25 kg cardboard boxes with food grade blue polyethylene liner. Alternatively 25 kg paper sacks with inner food grade blue polyethylene liner. 24 months
Citrus LMA pectin, less reactive to calcium 27 – 32
  • Yoghurt fruit preparation 
  • Jams and jellies
Citrus LM conventional pectin 29 – 33 Low sugar organic jams  18 months
37 – 41
  • Organic jams
  • Yoghurt 
24 months
Citrus HM pectin 58 – 64 

Confectionery products

18 months
64 – 67 Fruit beverages
58 – 62
  • Jams and marmelades
  • Pectin jellies
Polylined paper bags of 25 kg  24 months
62 – 65