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LM Pectin, or low-methoxyl pectin, is a natural carbohydrate derived from citrus fruits and apples. It is commonly used as a gelling agent, thickener, and stabilizer in various food products. Unlike high-methoxyl pectin, LM Pectin requires the presence of calcium ions to form gels, making it suitable for low-sugar or sugar-free applications.
| Source | Citrus fruits and apples |
| Gelling mechanism | Calcium ion-dependent |
| Jelling temperature | Typically between 50°C to 80°C |
| Viscosity | Varies based on concentration and formulation |
| Typical applications | Jams, jellies, and dairy products |
When selecting LM Pectin, consider the specific application and desired gelling characteristics. It's important to specify the required viscosity, gelling temperature, and any certifications needed for food safety. Additionally, inquire about the quantity needed, as bulk purchasing may offer cost advantages. Pay attention to the source of the pectin, as this can affect the final product's quality and performance.
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LM Pectin requires calcium ions for gelling, while HM Pectin gels with sugar and acid.
Yes, LM Pectin is ideal for low-sugar or sugar-free products.
It is widely used in food manufacturing, particularly in jams, jellies, and dairy.
It should be stored in a cool, dry place, away from moisture.
Yes, LM Pectin is plant-based and suitable for vegan diets.
It is usually available in powder or granule form.