What is Low Methoxyl (LM) Pectin?

Low Methoxyl (LM) Pectin is a natural plant-based gelling agent derived from apples and citrus peels, designed for low-sugar and calcium-reactive formulations. Unlike high methoxyl (HM) pectin, LM pectin does not require high sugar content to gel; instead, it forms heat-stable, thermo-reversible gels in the presence of calcium. It is widely used in low-sugar jams, dairy products, plant-based alternatives, and molecular gastronomy.

Uses & Applications:

🔹 Low-Sugar & Sugar-Free Jams & Jellies – Forms a smooth, stable gel without the need for high sugar content.
🔹 Dairy & Plant-Based Products – Stabilizes and thickens yogurts, creams, dairy-free milks, and desserts.
🔹 Sauces & Dressings – Improves texture and prevents separation in salad dressings, fruit glazes, and condiments.
🔹 Confectionery & Gummies – Creates soft, elastic textures in low-sugar gummies, fruit chews, and soft candies.
🔹 Molecular Gastronomy & Beverages – Used for fluid gels, foams, and structured drinks.
🔹 Nutritional & Dietary Applications – Acts as a soluble fiber source, supporting gut health and digestion.

Why Choose Our Low Methoxyl (LM) Pectin?

✔ 100% Natural & Plant-Based – Derived from apples and citrus fruits.
✔ Requires Calcium to Gel – Ideal for low-sugar, diabetic-friendly, and keto recipes.
✔ Non-GMO, Gluten-Free, and Vegan-Friendly – Suitable for all dietary needs.
✔ Superior Stability & Texture – Produces heat-resistant, thermo-reversible gels.
✔ Perfect for Dairy & Low-Calorie Formulations – Works well with calcium-rich foods and beverages.

How to Use Low Methoxyl (LM) Pectin:

• Low-Sugar Jams & Jellies: Use 0.5-1.5% by weight with calcium to activate gelling.
• Dairy & Plant-Based Products: Add 0.2-0.8% to thicken and stabilize.
• Sauces & Dressings: Use 0.3-1% for smooth texture and consistency.
• Confectionery & Gummies: Add 1-3% for elastic, soft-textured candies.
• Molecular Gastronomy & Beverages: Use 0.2-0.6% for structured liquid applications.

Product Specifications:

• Ingredients: 100% Pure Low Methoxyl (LM) Pectin (Apple & Citrus Derived)
• Appearance: Fine white to off-white powder
• Shelf Life: 2+ years if stored in a cool, dry place
• Packaging: Available in 100g, 500g, and 1kg resealable bags

Order Your Low Methoxyl (LM) Pectin Today!

Create perfect low-sugar jams, dairy stabilizers, and innovative food textures with high-quality Low Methoxyl (LM) Pectin, the ultimate thickener and gelling agent!

Low Sugar Grape Jelly

Ingredients:

8 cups fresh seeded and strained pure grape juice

4 cups sugar

1/2 cup lime juice

2 Tablespoons, plus 2 teaspoons Pectin – Amidated - Low Methoxyl

2 Tablespoons, plus 2 teaspoons Calcium water

Recipe

1. Mix the lime juice into the strained grape juice
2. Add calcium water and stir well
3. In a separate bowl, mix together half the sugar with the pectin powder. Set aside the remaining sugar.
4. Bring the fruit juice mixture to a boil
5. Add pectin sugar mixture while whisking continuously to avoid lumps. Add the remaining sugar.
6. Stir vigorously for a few minutes to dissolve the pectin
7. Return to a boil, then remove from heat
8. Fill sterilized jelly jars leaving 1/4-inch headspace at the top
9. Put on washed 2-piece lids and process in boiling water canner 5-10 minutes
10. Let the jelly sit undisturbed overnight. Label and store in a cool, dry place. Jars can be decorated for garden gifts. Refrigerate after opening. Enjoy!

The amount of Pectin – Amidated - Low Methyl will vary depending upon the type of fruit used. For example, strawberries take only half as much pectin as grapes.

Here are a few recipes featuring this important ingredient:

BLACK CURRANT RUSSIAN ZEPHYRS – Cape Crystal Brands

DIABETIC ORANGE MARMALADE – Cape Crystal Brands