Pectin has a positive perception among consumers all over the world:
- Gelling, stabilising and thickening properties;
- 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||
||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||
|Citrus LM conventional pectin||29 – 33||Low sugar organic jams||18 months|
|37 – 41||
|Citrus HM pectin||58 – 64||
|64 – 67||Fruit beverages|
|58 – 62||
||Polylined paper bags of 25 kg||24 months|
|62 – 65|