Pectin is a high molecular weight natural heteropolymer that exists in the cells of various plants. Content of pectin is highest in fruits like lemons, limes, oranges and apples. Our pectin product line and blends, extracted from citrus peels, deliver excellent gelling, viscosifying and stabilizing properties.
Drawing from our vast experience in the food industry, FMC provides a wide portfolio of high quality citrus-based pectin solutions to naturally provide texture, structure and stability in food and beverages.
There are three main types of pectin products, divided by their degree of methylation, which influences the specific functional properties of each type of pectin:
High Methoxyl (HM) Pectin: These pectins have a greater than 50% degree of methylation. The degree of methylation, abbreviated DM, refers to the amount of carboxyl groups that are esterified with methanol on the pectin galacturonic acid backbone.
Low Methoxyl Pectin: This type of pectin has less than 50% DM, meaning that less than 50% of the carboxyl groups are esterified.
Low Methoxyl Amidated (LMA) Pectin: These types of pectin are similar to the Low Methoxyl Pectins, although some of the free carboxyl groups are amidated, and thus have –CONH2 groups on them.