High Methyl Ester (HM) Pectin, De-esterification (DE) higher than 50%
Traditionally used in jams, marmalade and confectionery products. It is also an effective stabilizer for acidic, protein-rich products such as yogurts and drinks.
Rapid set and slow set versions of high methyl ester pectin are available for different applications and deliver targeted functionalities.

Low Methyl Ester (LM) Pectin, DE lower than 50%
LM Conventional (LMC), this is suitable for organic jams and fruit spreads, yogurts, desserts and toppings.

LM Aminated (LMA), which is ideal for very low sugar applications and usually achieves a set without the need for extra calcium, this is suitable for fruit jelly, gummies, yogurt, bakery, jams and fruit spreads, etc.

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