Pectins are plant cell wall structural polysaccharides composed mainly of galacturonic acid units with variations in composition, structure and molecular weight. This polysaccharide is often associated with other cell wall components such as cellulose, hemicellulose and lignin [1].

The technological classification of pectin is based on the degree of methylation, high-methoxy (HM) pectins have over 50% of their carboxyl groups esterified with methanol, low-methoxy (LM) pectins between 5% and 50%, and pectic acid below 5% [17,18].

Description. Low Methoxyl Pectin (e440i) is extracted from the peels of citrus fruit. Pectin consists of a complex set of polysaccharides that are present in most primary cell walls of plants. The main use for pectin is as a gelling agent, thickening agent and stabilizer in food.

The following equation was used to calculate the methoxyl content: Methoxyl content=meq. of NaOH x 31 x 100 Weight of sample Where: Meq of NaOH=normality of NaOH x titre figure 31=formula weight of methoxyl group.

Introduction. Pectin is a high-molecular-weight carbohydrate polymer which is present in virtually all plants where it contributes to the cell structure.

Pectins are present as structural polysaccharides in the middle lamella and the primary cell-walls of higher plants. They are part of our diet either as additives in some food products or as constituants of the raw materials used in the food products.

Methoxyl content: The methoxyl content was determined by saponification of extracted pectin and titrating the liberated carboxyl group against standardized 0.1N NaOH solution using phenol red as indicator to faint pink end point.

Low-methoxyl pectin can be used as a gelling agent, thickening agent and stabilizer. Low-methoxyl pectin can be used as a fat substitute in baked goods and to stabilize acidic protein drinks such as drinking yogurt.

High-methoxyl pectin requires both sugar and acid to gel. Low-methoxyl pectin, such as Slim Set, requires no sugar or acid to gel.” The latter reacts with calcium, among other ingredients, to form a gel.

LM pectin requires the presence of calcium to activate the gelling process. Gelation is affected by many factors. There are minimum levels of calcium needed to create a gel.

13.1. Pectin is a complex polysaccharide consisting mainly of methoxy esterified α, d-1, 4-galacturonic acid units. Pectins are categorized according to their methoxy content and whether they form gels quickly or slowly.

Pectin (from Ancient Greek: πηκτικός pēktikós, “congealed, curdled”) is a structural acidic heteropolysaccharide contained in the primary and middle lamella and cell walls of terrestrial plants. Its main component is galacturonic acid, a sugar acid derived from galactose.

It has long been the mechanism by which jams and jellies are thickened. High-methoxyl pectin requires a significant amount of sugar to gel properly, but low-methoxyl pectin requires less, which is why low-methoxyl pectin has become popular for pastries and molecular recipes designed not to be as sweet.

High-methoxyl pectin is the form of pectin traditionally used for canning applications. It requires high amounts of sugar to gel and is very sensitive to acidity. Low-methoxyl pectin has been used in the food industry to create low-sugar jams because it does not require high sugar levels to gel.

Pectin is a polymer with linear structure in which few hundred to thousand galacturonic acid monomer units are linked via α- (1→4)-glycosidic bond forming a backbone. The average molecular weight of pectin ranges between 50 and 150 kDa.

Freeze / Thaw stable: Yes. Syneresis (weeping): Yes, though syneresis can be reduced with additional calcium. Shearing: Breaks the gel. PH Tolerance: The ideal range appears to be pH 2.5-5.5, though some sources list 2-7. We assume the exact pH at which the pectin will gel depends on calcium.