150g of Low Methoxyl Amidated Pectin with high calcium reactivity  - Sugarless and Low sugar jams, Gluten Free Bakery, Milk Gels.

 LMA PECTIN are are more tolerant to excess calcium than LM Pectins, and require generally less calcium for optimal gelling

Our  high calcium reactivity LMA pectin , is 100% pure , with no added sugar , no added calcium salts, no preservative.

Requires only 10 – 25 mg of calcium per gram of pectin to form gel 

( use 1g of Monocalcium phosphate anhydrous / 5g of LMA pectin for optimal gelling )

 LMA pectin is synergistic with locust bean gum. and alginates .

Physical and Chemical specifications:

Texture  : Free Flowing Powder

Powder Color  : Off White-Tan

Flavour  : Bland

Total galacturonic acid content   :  >65 %

Degree of esterification (DE) :  27±3 %

Degree of amidation(DA)  : 22±3 %

PH value (2% solution) : 3.9

Food applications  and functionality:

- gelling agent, thickening agent and stabiliser

- moisture retention in gluten free flour mixes

- texture  modifier for alginate ,HM pectin, kappa carrageenan or gellan gels.

- fat substitute in baked goods

- nappage glaze for pastries

- thermoreversible forming gels

- gel setting range  pH from 2.6 to 7.0

The classical application is giving the jelly-like  smooth and spreadable consistency

to jams or fruit preserves with low sugar content , which would otherwise be sweet juices.

Usage: ( in % of total weight of finished products )

No added sugar jams : 0.8 to 1.4%

Low sugar jams ( 20 to 33 brix ) : 0.7 to 1.2 %

Sugarless jams with sorbitol ( 60 brix ): 0.8 to 1%

Milk gels (brix 10%) : 0.4 to 0.6% - add up to 1% of soluble starch for consistency.

Gluten Free flour : add 1 to 1 1/2 tsp per KG of gluten free flour mixes

Sold in a vacuum sealed pouch with zipper.

Express postage option available at check out