Amidation of the carboxylic groups of pectin with ammonia result in the formation of LMA pectins. Apart from the galacturonic acids & galacturonic acid methoxyls, the LMA pectin also contains galacturonamide units in the molecular structure. These low methyl amidated pectins & are less calcium sensitive & require less calcium for best gelling. Also, fruits containing calcium or water containing calcium can be sufficient for optimal gelling. LMA pectin is largely highly tolerant towards the calcium concentration for building up an optimal gel network.
SENSORY CHARACTERISTICS :
Free flowing, colorless to light brown powder, odorless & tasteless.
Low Methoxyl - Amidated (Citrus)
PHYSICOCHEMICAL CHARACTERISTICS :
pH (1% solution): 4.0 to 5.0
Total ash : < 5 %
Loss on drying: < 12 %
Acid-insoluble ash: < 1 %
Pectin content: > 60 %
Galacturonic acid: > 65 %
Nitrogen content: < 1 %
Content of SO2: < 50ppm
Free methyl, ethyl & isopropyl alcohol: < 1 %
Heavy metals as lead: < 15ppm
Lead: < 5ppm
Arsenic: < 3ppm
Reactivity to calcium: High
Degree of Esterification: 25 – 30%
Degree of Amidation: 20 – 25%
Low Methoxyl - Amidated (Citrus)
Gummies
MICROBIOLOGICAL CHARACTERISTICS :
Total Aerobic Microbial Count: < 1000 cfu/g
Total Yeast & Mold Count: < 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 is one of the most important properties of LMA pectin. One must note that LM pectin requires the presence of divalent cations for proper gel formation whereas LMA pectin results in formation of very smooth & elastic gel structures. Also additional calcium is only required if soluble solid content is lower than 40%. LMA pectin is the only pectin which can produce thermos-reversible gels.
A unique feature of pectin is that it has best stability in the natural pH of fruit preserves when compared to other hydrocolloidal systems. Additionally, it not only provides an optimal physical texture & organoleptic properties but also imparts an excellent release of flavor due to its small molecular weight when compared to other hydrocolloids.
Jams :
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.
Yogurts :
Pectin can improve the texture of yogurt & reduces syneresis. When LMA pectin is added to set yogurt, it gets improved firmness & when added to stirred yogurt a creamier mouth-feel product is obtained. Both LMA & LMC pectin can be used in yogurt products. The recommended usage levels are about 0.1%-0.2%.
Dressings & Glazes :
Dressings are used after the dessert has cooled or frozen for a refreshing taste & appearance. Glazes are typically applied to baked goods after heating & 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. Presently, LMA Pectin has the advantage of meeting all these requirements. The recommended usage levels are 1.0 to 1.5%.
