Pectin by Ceamsa

Medium Rapid Set (MRS) Pectin by Ceamsa is extracted from the peels of citrus fruits. It consists of a complex set of polysaccharides that are present in most primary cell walls of the plant.

Its main use is as a gelling agent, thickening agent and stabilizer in the food industry. It is also used to stabilize acidic protein drinks, such as yogurts.

More Details:

Pectin: An overview

It is a naturally occurring polysaccharide found in the cell walls of fruits and vegetables, particularly in apples, citrus fruits, and berries.

It is widely used in the food industry as a gelling agent, thickener, and stabilizer in a variety of products, including jams, jellies, fruit spreads, and confectionery items.

It forms a gel when mixed with sugar and acid under the right conditions (temperature, pH etc).

It can also be used in low-sugar or sugar-free products, where it gels in the presence of calcium ions. It is valued for its ability to create a gel texture, improve mouthfeel, and enhance the shelf stability of food products.

Additionally, it has been studied for its potential health benefits, including its role as a dietary fiber and its ability to promote gut health.

Grades of Pectin

Here are the different grades of Pectin:

High Methoxyl (HM): It requires the presence of sugar and acid to form a gel. It is commonly used in jams, jellies, and fruit preserves. It forms a gel in the presence of high sugar concentrations and low pH levels.

Low Methoxyl  (LM): It can gel in the absence of sugar and acid. It forms a gel when calcium ions are present. It is often used in low-sugar or sugar-free jams, jellies, and other products where a firmer gel is desired.

Amidated: It has been chemically modified to improve its stability and gelling properties. Amidated pectins forms gels with calcium ions, similar to LM pectin, but it is more stable in a wider range of pH levels and temperatures.

Rapid Set:It is a special type of HM pectins that is designed to gel quickly at lower sugar concentrations. It is often used in commercial applications where rapid gel formation is desired. It is available as Medium Rapid Set (MRS) and Rapid Set.

Slow Set: It gels slower than regular pectins. It is often used in products where a longer setting time is desired, such as in certain types of jams and jellies.

Low Methoxyl Amidated: This is a combination of LM and amidated pectins. It offers the gelling properties of LM with the improved stability of amidated pectin. It is commonly used in products where a stable gel is required without the need for high sugar concentrations.

Applications of Pectin

Here are the applications of different grades of Pectin:

High Methoxyl (HM): Used in high-sugar jams and jellies, providing a firm gel texture. It requires sugar and acid for gelling, making it ideal for traditional fruit preserves and products where a sweet, spreadable texture is desired.

Low Methoxyl (LM): Suitable for low-sugar or sugar-free jams, jellies, and spreads, forming a gel in the presence of calcium ions. It is used to create products with reduced sugar content while maintaining a desirable gel texture.

Amidated : Offers improved stability, used in a wide range of pH levels and temperatures in various food products. It is particularly useful in products requiring high-temperature processing or a stable gel structure over a long shelf life.

Rapid Set : Designed for quick gel formation in low-sugar products, suitable for industrial applications. It allows for efficient production processes and is used in products where rapid gel formation and setting are required, such as in certain types of fruit spreads. It is available as Medium Rapid Set (MRS ) and Rapid Set.

Slow Set: It is ideal for applications where a longer setting time is preferred, such as in artisanal jams and jellies where a more natural, less processed texture is desired, or when using fruit with lower natural pectin content.

Low Methoxyl Amidated : This grade combines the gelling properties of LM with the improved stability of amidated pectin. It is often used in low-sugar or sugar-free jams, jellies, and other products where a stable gel is desired without the need for high sugar concentrations. It forms a gel in the presence of calcium ions, offering a firm texture and good stability over a wide range of pH levels and temperatures. 

Pectin production process

1. Raw Material Preparation: Citrus peels or apple pomace are collected and prepared. For high methoxyl (HM pectin), ripe fruit with high pectin content is preferred. For low methoxyl (LM pectin), under-ripe fruit or fruit with lower pectin content is used.
2. Extraction: The chopped peels or pomace are mixed with hot acidified water in an extractor. The pH and temperature are carefully controlled during extraction. For HM, the extraction is usually done at a lower pH and higher temperature to extract more pectin. For LM, the extraction is done at a higher pH and lower temperature to prevent it from gelling prematurely.
3. Filtration: After extraction, the pectin solution is filtered to remove solids and impurities. The filtered solution is then concentrated to increase the pectin content.
4. Precipitation: For HM, the concentrated solution is mixed with sugar and acid and then heated to form a gel. The gel is then dried to form HM powder. For LM, the concentrated solution is mixed with calcium ions to form a gel. The gel is then dried to form LM powder.
5. Drying: The gel is dried using methods such as spray drying or drum drying to remove moisture and form a powder. The drying process is carefully controlled to ensure that pectin retains its gelling properties.
6. Grading: After drying, it  powder is graded based on its properties and intended use. HM is graded based on its gel strength, sugar tolerance, and other factors. LM is graded based on its calcium sensitivity and gelling properties.
7. Packaging: After grading, it is packaged in airtight containers or bags for distribution and sale to food manufacturers.

Price and Availability trends

Its prices can fluctuate based on various factors including the grade, its country of origin, and prevailing market conditions. Availability may also be affected by factors such as import regulations, supply chain disruptions, and seasonal demand.

Frequently asked questions about Pectin

What is Pectin?

It is a naturally occurring polysaccharide found in fruits. It is used as a gelling agent and stabilizer in food products such as jams, jellies, and fruit preserves.

What are the different grades available of Pectin?

These are the commonly found grades:

1. High Methoxyl (HM)
2. Low Methoxyl (LM)
3. Amidated
4. Rapid Set
5. Medium Rapid Set
6. Low Methoxyl Amidated

How does pectin work?

It forms a gel when mixed with sugar and acid under the right conditions, such as in the production of jams and jellies. It can also be used in low-sugar or sugar-free products, where it gels in the presence of calcium ions.

Any alternative ingredient which can be combined with Pectin for gelling?

1. Agar agar: Agar agar is a vegetarian alternative to gelatin that can be combined with it to create a firmer gel.
2. Gelatin: Gelatin can be used with it to create a softer gel, but it is not suitable for vegetarian or vegan diets.
3. Cornstarch: Cornstarch can be used as a thickener in combination with it for certain applications, but it does not contribute to gel formation.
4. Carrageenan: Carrageenan is a seaweed-derived ingredient often used as a thickener and stabilizer in food products. It can be combined with it to enhance the gel’s texture and stability, particularly in dairy-based products like yogurt and desserts.
5. Xanthan Gum: Xanthan gum is a common food additive known for its thickening and stabilizing properties. When used with it, xanthan gum can improve the texture and mouthfeel of the gel, especially in products like sauces, dressings, and fruit fillings.

Is pectin suitable for vegetarians and vegans?

Yes, it is suitable for vegetarians and vegans, as it is derived from plant sources.

Are there any health benefits associated with pectin?

It is considered a dietary fiber and may help promote digestive health. It is also low in calories and can be used as a natural thickening agent in place of higher-calorie ingredients.

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