Low methoxyl pectin

Low methoxyl pectin 
Pectin is a structural polysaccharide of the cell wall of plants. It is widely used in bakery, confectionery & dairy products etc. Commonly extracted from apples and citrus fruits pectin is an important polysaccharide with applications in foods, pharmaceuticals and a number of other industries. Low methoxyl (LM) pectin forms gel over a wide pH range (2.0–6.0).

Key Features of LM Pectin:

1. Gel Formation with Low Sugar Content
One of the most important properties of LM is its ability to form gels with low amounts of sugar, compared to high methoxyl pectin (HM). LM forms a gel in the presence of calcium ions, rather than relying on sugar for the gelling process. This makes it ideal for sugar-reduced or sugar-free food products.

2. Requires Calcium for Gelling
Unlike high methoxyl pectin, which gels in the presence of both sugar and acid, LM requires calcium ions to form a gel. The calcium ions bridge the pectin molecules, leading to a gel structure. This property allows LM to be used in products where sugar content needs to be minimized, such as low-sugar jams, jellies, and fruit spreads.

3. Gels in Acidic Conditions
LM gels efficiently at lower pH levels (acidic conditions), which makes it suitable for use in products that are naturally acidic, such as fruit-based products. This also means LM can be used in a wide range of fruit preparations, where the pH is lower and sugar levels are reduced.

4. Thermal Stability
LM exhibits good thermal stability, meaning it can withstand heat during food processing without losing its gelling properties. This is important in products that require pasteurization or cooking, such as canned fruits, sauces, and beverages.