To catalogue
Andre Pectin LM Pectin
Andre Pectin LM Pectins are composed of less than 50% of esterified galacturonic acid units. DE typically ranges from 30% to 48%. We offer a broad range of LM Pectins with different calcium sensitivities. Gel formation of LM Pectin occurs in the presence of calcium ions or similar cations within a wide range of pH values at soluble solids levels below 50%. Lower DE generally increases the calcium reactivity and less cations are needed for optimal gel formation.
Product families
Applications
Food & Nutrition — Beverage
- Energy Drinks
- Other Non-Alcoholic Beverages
- Powdered Beverages
- Tea Cocoa & Coffee
Food & Nutrition — Food
- Bakery
- Convenience Foods
- Dairy
- Desserts & Fruit Preparations
Food & Nutrition — Nutrition & Well Being
- Nutraceuticals & Supplements
Product Families
Food Ingredients — Texture & Consistency
- Texturizers
Food Ingredients — Whole Foods, Extracts & Premixes
- Fruit Products & Extracts
Other characteristics
- Features
Clean Finish, Decreased Syneresis, Excellent Mouthfeel, Improved Mouthfeel, Improves Flavor Release, Sweet Aftertaste
- Functions
- Gelling Agent, Whole Food Ingredient
- Ingredient Name
- Pectin
- Markets
- Food & Nutrition
- Technology
- Food Ingredients
- Food Additive Number
- E 440, INS 440
- Food Ingredients Features
- Clean Finish
- Decreased Syneresis
- Excellent Mouthfeel
- Improved Mouthfeel
- Improves Flavor Release
- Sweet Aftertaste
- Food Ingredients Functions
- Gelling Agent
- Whole Food Ingredient
- Food and Nutrition Applications
- Beverage Mixes
- Dairy Drinks
- Fruit Based Preparations
- Functional Beverages
- Jams
- Marmalades
- Milkshake
- Pastries
