Citrus Pectin Powder E440i HMP Jam Ice Cream Beverages High Methoxy Pectin 25 Gram-5 KG Australia Stock

          High Methoxy(HM) Citrus Pectin E440i

HM Citrus Pectin is an extra slow setting purified high methoxyl pectin, extracted from citrus peel and
standardized with sucrose,it is used in food as a gelling agent, particularly in jams and jellies

What is HM Citrus Pectin?

High methoxy (HM) pectin is the most typical type of pectin. It is often labeled as "rapid set" or "slow set".

Both types are extracted from citrus fruit peels and basically the same, with the main difference being how much time and the temperature they take to set.

Rapid-set pectin takes a higher temperature and less time to set, while slow-set pectin takes a lower temperature and more time.

Rapid-set pectin is great for recipes that include suspension, so it’s better for jams and preserves (suspension is essentially the fruit morsels that hang, suspended, in the vicious jam).

Slow-set pectin is better for recipes that don’t include any suspension, like a smooth jelly.

HM pectin needs sugar and very specific acid levels in order to firm up. That’s why it’s great for fruit preserves, jams, and jellies.

HM Citrus pectin is a rapid or slow setting purified high methoxyl pectin, extracted from citrus peel and standardized with sucrose.


Types of Pectin

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.


HM Pectin Advantages

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.


What is pectin used for?

It is used as a gelling, thickening and stabilizing agent in foods and, to a lesser extent, in pharmaceuticals.

Basically, it is used to control water in products and help to create the desired texture.

Its application is diverse and covers fruit-based products, dairy products, acidified milk drinks and other beverages, confectionery, bakery products, various fine foods and spreads.
Additionally, it finds use in the pharmaceutical industry.
Finally, increasing consumer awareness of healthy lifestyle habits and the emerging trend to produce functional foods increases the significance of the status of pectin as a water-soluble dietary fiber.


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