Amidated Low-methoxyl pectin used in low sugar jams and jellies, giving the jelly-like consistency to jams or marmalades and also in yogurt drinks.
Cold water soluble, gels in the presence, and needs very little calcium to gel.
Amidated Low Methoxyl Pectin works best at pH of 3.2 - 3.6. It sets at 40 to 70C (depending upon calcium present: requires only 10 - 30 mg of calcium per gram of Pectin). LMA Pectin is synergistic with Locust Bean Gum.
Typically usedin low calorie jellies with lower sugar content, drinkable gels and gelatin-type desserts.
