200g of Low Methoxyl
Amidated Pectin - complimentary Calcium Powder included
For Sugarless and Low sugar jams, Gluten Free Bakery, Milk Gels and much more.
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 )
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