• bakery jam


    Pectin (E440) is a polysaccharide contained in the primary cell walls of terrestrial plants. It is produced commercially as a white to light brown powder, mainly extracted from citrus fruits and apple pommace, and is used in food as a gelling agent, particularly in jams and jellies.

Pectin needs to be heated before it dissolves, and can form a gel upon cooling. There are three main types of pectin comercially available: High Methoxyl (HM), Low Methoxyl (LM) and Amidated pectin (LMA). HM pectin gels in products with high soluble solids (> 55 brix) and low pH (< 3.5), whereas LM pectin gels under influence of calcium ions at pH values of 2.8-7.0, and at much lower soluble solids content (>20 brix). LMA pectin behaves roughly the same as LM pectin, but needs less calcium to gel, is less sensitive to varying calcium concentrations and can form thermo-reversible gels.

To control gelling speed of LM and LMA pectin, various buffer salts which can promote or delay the calcium reaction, can be added to a solution.

Acatris can offer various types of HM, LM, LMA and buffered pectin solutions, please contact our sales department to find out which grade is most suitable for your application.


More information about our food solutions?

Please contact our sales team:

t: +31 (0) 33 298 2034 (NL) or

t: +32 (0) 15 40 01 75 (B)