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.
Pectin, cellulose, guar gum & locust bean gum are defined as dietary fibers & used in nutraceuticals exhibiting health benefits like :
Low Methoxyl Pectin
Apple
Food manufacturing :
Low-methoxyl (LM) pectin is widely used in the food industry as a thickening agent for low-calorie jams & jellies, dessert fillings, sweets as well as thickener & stabilizer in fruit juices, drinking yogurt, milk drinks.
Cosmetic products :
In cosmetics, LM pectin is used to impart structure & body to pastes, ointments, oils, & creams. It can be used in formulations of hair tonics, body lotions, shampoos & conditioners.
Pharmaceutical Industry :
It is used to prevent disorders, such as constipation and diarrhea, mouth & throat sores, diabetes and in colo-rectal cancers.
LM apple pectin is extracted from apple pomace, standardized with sucrose & it can be used as a gelling, thickening agent, as well as a food stabilizer.
It is used in manufacture of low-calorie jams & jellies because it relies on calcium (instead of sugar) to solidify. It is best suited for dairy-based products in which sugar is not added. LM pectin gets increasingly firmer as calcium is added until it hits a saturation point. At that time, the process reverses & gel becomes less firm.
Use : As gelling agent in systems with soluble solids of < 50% in jams, jellies etc. at usage levels of 0.5 to 1.5%.
Energy (per100g): Typically : 550 – 650 kJ
Protein: Typically < 0.5%
Carbohydrates : 15 – 25%
Of which sugars: 15 – 25%
Fat: < 0.5%
Fibre: Typically 75 – 85%