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 flavour release. These gels are not heat reversible.
Apart from the setting time, HM pectins are standardised 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.
|Product name||Description||Gel strength||DM (%)||Applications|
|Aglupectin HS-R||Rapid||145 - 155||67 - 70||
|Aglupectin HS-MR||Medium rapid set||145 - 155||64 - 67||
|Aglupectin HS-S||Slow set||145 - 155||58 - 64||
|Aglupectin HS-ES||Extra slow set||145 - 155||50 - 58||
|Aglupectin HS-RV||Rapid set||N.a.||64 - 67||
|Aglupectin HS-RAM||Rapid set||N.a.||70 - 72||
|Aglupectin HS-SB||Buffered slow set||N.a.||58 - 64||
The determination of gelling strength according to the USA-Sag method (Committee for Pectin Standardisation, 1959).
DM: Degree of Methoxylation