High-Methoxyl Pectin (HM Pectin)

A class of pectin with a degree of esterification (DE) greater than 50%. HM pectin gels by forming hydrogen bonds and hydrophobic interactions in the presence of high sugar concentrations (typically >55%) and low pH (typically <3.5). It is used in traditional jams, jellies, fruit spreads, and confectionery gels. Setting speed (fast-set vs slow-set) is determined by the specific DE within the HM range.