Low methoxyl amidated pectin

Low Methoxyl Amidated Pectin 

LMA Pectin stands for Low Methoxyl Amidated Pectin, which is a specialized type of pectin that has been modified through an amide group attachment (amidation) to the pectin molecule. This modification allows it to exhibit unique gelling and stabilizing properties, making it ideal for certain applications in the food industry and beyond.

Key Features of LMA Pectin:

1. Amidation Process:
LMA pectin is created by introducing amide groups into the pectin structure. This modification enhances its ability to form gels.

2. Gel Formation with Calcium:
LMA pectin forms gels in the presence of calcium ions rather than requiring high sugar content. However, the addition of the amide group further modifies the gel strength and behavior in formulations. The resulting gels are often more stable under varying conditions.

3. Low Sugar or Sugar-Free Applications:
LMA pectin is commonly used in low-sugar, sugar-free, or reduced-calorie food products. It is well-suited for jams, jellies, and other fruit-based spreads that aim to reduce sugar content while maintaining the desired texture and consistency.

4. Improved Gel Stability:
The amidation process improves the gel strength and stability, even in the presence of varying pH levels or storage conditions. This makes LMA pectin ideal for products that need to maintain consistency over time, such as in fruit fillings, desserts, and confectionery.

5. Versatility in Formulations:
Due to its ability to form stable gels with calcium at low pH, LMA pectin is versatile in a variety of food products, including Fruit-based products (e.g., jams, jellies, preserves, fruit fillings) Confectionery (e.g., gummy candies, gummies), Dairy products (e.g., yogurt, custards) Sauces and dressings (for thickening and stabilizing) Vegan and plant-based options (since it is plant-derived)