| Pectins are partially methoxylated poly(1,4-a-D-galacturonic acids) derived from apple, citrus or sugar beet. They may come as conventional or "amidated" varieties (i.e., as sodium or ammonium salts) and are classified by their degree of galacturonic acid esterification (termed "high methoxyl-HM" or "low methoxyl-LM"). LM-Pectins are prepared from HM-pectins by demethylation with ammonia or other reagents, and may be standardized by addition of glucose or sucrose to adjust jellification features. These different features determine how rapidly the pectin gels set, their gel strength and solution pH. A few basic varieties of unmodified pectins are listed here, but we offer many others. Please inquire about details and prices. |
