Amidated low methoxyl pectin

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 standardised according to the gel strength, setting temperature and calcium reactivity.

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

Product name Description DM (%) DA (%) Applications
Aglupectin LA-S03S Amidated 40 - 48 8 - 12
  • Cold spreadable jellies
Aglupectin LA-S05 Amidated 35 - 45 12 - 16
  • Yoghurt fruit preparations
Aglupectin LA-S10 Amidated 30 - 40 16 - 20
  • Low sugar jams
  • Jellies
  • Yoghurt fruit preparations
Aglupectin LA-S10S Amidated 30 - 40 16 - 20
  • Reversible jellies
Aglupectin LA-S20 Amidated 25 - 35 20 - 25
  • Low sugar jams and jellies
  • Yoghurt fruit preparations

DM: Degree of Methoxylation and DA: Degree of Amidation