LMA Citrus Pectin
Best E440 LMA Citrus Pectin - Low Methoxyl Pectin Suppliers in China
Pectin is a natural plant-based hydrocolloid found in fruits, and, Apple pectin is a type of soluble fiber found naturally in apples. Importantly, it is used in food as a gelling agent, particularly in jams and jellies.
As one of the professional low methoxyl pectin suppliers, exporters in China, Gino is dedicated to supplying superior pectin products from reliable citrus pectin manufacturers. Meanwhile, we can offer tailor-made solutions perfectly matched to your needs.
Contact us to ask about a single hydrocolloid gum or food stabilizers (blends & systems) that would work for your products. Should you have any questions please feel free to send an email to [email protected].
LMA Citrus Pectin
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GINO_LMA Low Methoxyl Pectin Suppliers
Low Methoxyl Amidated (LMA)
If ammonia is used in an alkaline de-esterification process, a so-called amidated low methoxyl pectin will be produced.
Besides galacturonic acids and galacturonic acid methoxyls, LMA pectin contains galacturonamide units in the molecular chain.
LMA Pectin is low methyl amidated pectins and they are less calcium sensitive and require generally less calcium for optimal gelling. Even the fruit containing calcium or water containing calcium can be sufficient for optimal gelling conditions. LMA pectins are to a large extent very tolerant towards the calcium concentration for building up an optimal gel network.
There are three types of pectin if classified by degree of esterification (DE).
- High Methoxy Pectin (HMP). DE > 50% (typically 55-75%).
- Low Methoxy Pectin (LMP). DE < 50% (usually 20-40%)
- Low Methoxy-Amidated Pectin (LMAP): <25% amidation, 25%
- HMP and LMP have the same E number as E440i, while LMAP has a similar E number as E440ii.
High methyl-esterified forms gels in high soluble solids and acidic systems, whereas low methyl-esterified forms gels in a much broader pH and soluble-solids range, but requires the presence of divalent cations for gelling.
Commercial pectin is primarily extracted from citrus peel and apple pomace. If on the basis of origin, it can be divided into Apple Pectin and Citrus Pectin.
Reactivity to calcium: High
pH (1% solution): 4.0 – 5.0
Degree of Esterification: 25 – 30%
Degree of Amidation: 20 – 25%
Appearance: Free flowing powder.
Colour: White to light brown.
Odour: Neutral, free from off-notes.
Taste: Neutral, free from off-flavours.
CHEMICAL AND PHYSICAL CHARACTERISTICS:
Pectin content: > 60 %
Galacturonic acid: > 65 %
Loss on drying: < 12 %
Ash ,total: < 5 %
Acid-insoluble ash: < 1 %
Nitrogen content: < 1 %
SO2:* < 50ppm
ethyland isopropyl alcohol: < 1 %
Heavy metals as lead: < 15ppm
Lead: < 5ppm
Arsenic: < 3ppm
Particle size: 1% retained on 300um
Total plate count: < 1000 cfu/g
Yeast and mould: < 100 cfu/g
Coliforms: Absent in 1 g
E. coli: Absent in 1 g
Staphylococcus aureus: Absent in 1 g
Salmonella: Absent in 25 g
Gel formation properties of pectin: The most important use of pectin is based on its ability to form gels.
HM pectin forms gels with sugar and acid.
LM pectin requires the presence of divalent cations for proper gel formation.
LMA pectin results in very smooth and elastic gel structures. Additional calcium normally is only needed if soluble solid content is lower than 40%. LMA pectin is the only pectin which produce thermo reversible gels.
- One of the attractive features is that the pH at which pectin has optimal stability matches the natural pH of fruit preserves. Compared to other hydrocolloids, this feature is unique to pectin.
- Another advantage is related to the texture which is physically and also organoleptically optimal.
- Finally, it gives an excellent flavor release due to its relatively small molecular weight when compared to other hydrocolloids.
Pectin, along with three other ingredients such as cellulose, guar gum, and locust bean gum, is defined by the FDA as a dietary fiber that is beneficial to our health, with the following benefits.
- Lowers blood sugar/blood pressure
- Keeping cholesterol in the blood
- Relieves constipation
- Increase satiety and decrease energy intake
Pectin has the ability to reduce low-density lipoprotein (LDL) levels, thereby lowering cholesterol levels, and its ability to slow the passage of food through the intestine, relieving diarrhea. Pectin can also activate cell death pathways in cancer cells, indicating that pectins may play an important role in preventing certain types of cancer.
LMA Pectin in Food
LMA Pectin in Jam:
In low-calorie jams, jellies and preserves production, LM pectin is used, especially LMA pectin, working with Calcium salts
can form a rapidly homogeneous pectin-Ca2+ gel.
LMA Pectin in Yogurt:
Pectin can improve the texture of yogurt and reduce the tendency towards syneresis. Set yogurt adding with pectin can
get improved firmness resp. stirred yogurt can get a creamier mouth-feel.
Both LMC and LMA can be used in yogurt products. Generally, the recommended addition is about 0.1%-0.2%.
LMA Pectin in Dressings & Glazes:
Dressings are used after the dessert has cooled or frozen for a refreshing taste and appearance.
Glazes are typically applied to baked goods after heating and diluting with water to prevent the product from drying out.
Therefore, a thermo-reversible gel is necessary to ensure a visco-elastic texture after use.
Clearly, LMA Pectin has the advantage of meeting all these requirements. The recommended dosage is generally 1.0 to 1.5%.
Pectin is the most crucial ingredient in making fruit jelly, it’s what creates the gelling effect that you’re aiming for.
For more info about how to make jelly with pectin, please click HERE.
Pectin, a natural polysaccharide, is commonly used as a gelling agent, thickener, emulsifier and stabilizer in food, European food additive number E440. It is made mainly from citrus peel and apple pomace and is commonly used in jams and jellies.
Food grade pectin is a high molecular weight polysaccharide that consists of two parts: more than 65% galacturonic acid, and 35% other polysaccharides and some small amounts of monosaccharides.
The basic principle of pectin extraction is to break down raw pectin (in the form of raw pectin, pectic acid, and pectate) into water-soluble pectin, which is then separated from cellulose, starch, protein, pigment, and other components.
The basic structure of pectin consists mainly of D-galacturonic acid units, which are polymerized by α-1,4 glycoside linkages, with some of the carboxyl groups on the galacturonic acid residues in the form of methyl esters (methylated).
The remaining carboxyl groups on galacturonic acid are present as free acids or as salts of potassium, sodium, ammonium, and calcium.
The percentage of total galacturonic acid reflects the purity of the pectin, which should contain not less than 65% of food grade.
The proper amount of apple pectin to use is not specified, although most manufacturers usually recommend a daily dose of between 1,000 mg and 1,400 mg. It's best to take it 30 minutes before a meal so it can bind to excess water, fat, or carbohydrates in the gut.
Yes, it has virtually no side effects and its safety has been recognized by the U.S. Food and Drug Administration (FDA) and the European Food Safety Authority (EFSA), as well as the Joint FAO/WHO Expert Committee on Food Additives (JECFA).
Pectin is considered safe for dogs over sixteen weeks of age. However, you should always consult your veterinarian when making health decisions, not internet articles.
In most people, including adults, children, and women who are pregnant or breastfeeding, pectin MAY be safe in the amounts taken in food; it MAY be safe when used in larger medicinal amounts.
Modified citrus pectin is considered generally safe (GRAS) by the U.S. Food and Drug Administration (FDA). There were only mild side effects reported in clinical studies, including bloating, gas and loose stools.
Yes, pectin is vegan, as it occurs naturally in fruit and no animal-derived products are used in its manufacture, making it suitable for a vegan diet.
Yes, pectin is a halal food, in line with Muslim policy.
Yes, pectin can also be approved for Kosher. Our gellan gum manufacturer could also provide Kosher certificate.
Pectin isn’t bad for you. But pectin needs a lot of sugar to work - about two-thirds to one-half of the jam you use it in.
High sugar content is standard in jams and jellies, but that sugar is still bad for you: it can rot your teeth, add to your weight through blood sugar spikes, and put you at risk for long-term diseases like diabetes.
Be aware of your sugar intake and use your best dietary judgment when consuming products that contain pectin. Of course, pectin is a fiber, so it will reduce some of the high sugar content.
Yes, it is gluten-free because it does not contain wheat, rye, barley or hybrids of these grains.
Pectin is a fiber and contains almost no calories or nutrients.
Pectin can cause stomach cramps, diarrhea, gas, and loose stools.
- Citrus peels. Citrus peels—especially the white part, or pith—are naturally packed with pectin. ...
- Corn starch. Corn starch is a natural thickener that works as a seamless substitute for pectin.
- Gelatin. Gelatin is a viable option for non-vegans or non-vegetarians.
- Extra sugar.
Need to find some reliable E440 low methoxyl pectin suppliers, exporters in China? As one professional apple pectin and citrus pectin suppliers in China, all grades and forms of pectin products could be provided by Gino. We could help you find the perfect pectin for your application. Please complete the fields below and we will respond to you as soon as possible.