Amidated low methoxyl (LMA)
pectin with salt and calcium

Properties: It is a thickener and/or gelling agent (in the presence of calcium) specially indicated for
making glossy gelling agents. With the fruit pulp at a dose of 0,5-2% depending on the
formulation and the texture required.

Use: Mix with the sugar, bring to the boil and add the acid.

Application: Suitable pH: 3,5-3,7.
Minimum 40% of added sugar + acid.

Observations: Thermoreversible between 40 and 60 °C.

Elaborations: Neutral acidic or fruit-based iced glazing, thermoreversible
jellies low in sugar. Creams.