Citrus Pectin

Citrus Pectin  apple pectin:

1. High Methoxyl (HM):
HM pectins are pectins with a degree of esterification above 50%.

2. Low Methoxyl Conventional (LMC):
LMC are pectins with a degree of esterification below 50%. Commercial low methoxyl pectins are generally produced from plant material containing high methoxyl pectin. The transformation of high methoxyl pectin to low methoxyl pectin accordingly takes place under controlled conditions during the de-esterification process by treatment at either mild acidic or alkaline conditions.

3. Low Methoxyl Amidated (LMA):
If ammonia is used in an alkaline de-esterification process, a so-called amidated low methoxyl pectin will be produced. Besides galacturonic acids and galacturonic acid methoxyls, LMA pectin contains galacturonamide units in the molecular chain.

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