Aglupectin^®

Suitable for high sugar jams, jellies, and beverages

High methoxyl pectin has a relatively high portion of the carboxyl groups as methyl esters, greater than 50%.

HM pectin can be divided into rapid set, medium rapid set and slow set pectin depending on the setting time and temperature.

Gels made with HM pectins have a firm and short structure, and are clear, with a good flavor release. These gels are not heated reversible.

Apart from the setting time, HM pectins are standardized with respect to SAG grade, gel strength, setting temperature, viscosity, and protein stability depending on the final application.

The table below shows a list of the key HM pectins, produced by Silvateam.

The determination of gelling strength according to the USA-Sag method (Committee for Pectin Standardisation, 1959).

DM: Degree of Methoxylation

Suitable for low sugar jams, fruit preparations and reversible jellies in hot and cold conditions

Amidated pectin (LMA) is a low methoxyl pectin obtained from high methoxyl pectin when ammonia is used in the alkaline de-esterification process. The degree of methoxylation (DM) and the degree of amidation (DA) determine the calcium reactivity of this pectin. LMA pectin form spreadable, shear reversible gels in hot and cold conditions.

The degree of amidation (DA) is expressed as a percentage of amidated galacturonic acid units to total galacturonic acid units in the molecule of pectin:

• Typical DA level is from 2 or 3% to 25% (max 25% by law);
• Typical DM level is from 25% to 48%.

LMA pectins are typically standardized according to the gel strength, setting temperature and calcium reactivity.

The table below shows a list of the key LMA pectins, produced by Silvateam.

DM: Degree of Methoxylation and DA: Degree of Amidation

Suitable for organic jams and bakery jams

Conventional pectin (LMC) is a low methoxyl pectin that contains less than 50% of the carboxylic acid units esterified and forms gels only with polyvalent ions (Ca⁺⁺, Mg⁺⁺). LMC pectin permits to produce brittle thermally irreversible gels.

LMC pectins are typically standardized according to the gel strength, setting temperature and calcium reactivity.

The table below shows a list of the key LMC pectins, produced by Silvateam.

DM: Degree of Methoxylation