Low-Methoxyl Pectin (LM Pectin)

A class of pectin with a degree of esterification (DE) less than 50%. Unlike HM pectin, LM pectin gels through ionic crosslinking with calcium ions rather than requiring high sugar concentrations. This makes LM pectin suitable for low-sugar, diet, and sugar-free products, as well as dairy-based gels and acidic beverages where HM pectin's sugar requirement is not achievable. Amidated LM pectin (LMA), modified with ammonia, offers even more flexible gelling conditions.