Pectin Usage Chart

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Pectin Usage Chart:

. Usage ratio Solubility Promoters Inhibitors Setting Temp PH Thermoreversible Synergy Syneresis Ingredients Suggested Uses
Amidated LM Pectin 0.8% – 1.2% Cold or hot Reqires 10-30 mg of calcium to gel High sugar concentrations, low pH, alcohol 40 – 70C (depends on calcium ions) 3.2 – 3.6 Yes Locust bean gum Yes Pectin, Sucrose Fruit Gels, Yogurt, Yogurt Drinks
LM Pectin 0.8% – 1.2% Partial Cold Water Soluble, for Gels heat to 195° F Reqires 10-30 mg of calcium to gel High sugar concentrations, low pH, alcohol 50 – 70C (depends on calcium ions) 2.8 – 6.5 Yes Locust bean gum Yes Pectin, Dextrose Fruit Gels, Yogurt LM Pectin
NH Pectin 0.8% – 2% Cold or hot Contains the needed calcium to gel High sugar concentrations, low pH, alcohol 40 – 70C (final texture after 24 hours) 3.2 – 3.6 Yes Locust bean gum Yes Low methoxyl amidated pectin E440ii – Disodium diphosphate E450i – Dextrose – Tricalcium Phosphate E341iii.
Rapid Set HM Pectin 0.2% – 6.5% 195F requires acidity (pH < 3.5) and high sugar contents for gelling (60-80% soluble solids, mainly sugar) 40-85 °C (depending on pH and degree of methoxylation) 2.8 – 3.2 No Yes Pectin, maltodextrin Jams/Jellies Pectin, Bakery Fillings
Slow Set HM Pectin 0.2% – 6.5% 195F requires acidity (pH < 3.5) and high sugar contents for gelling (60-80% soluble solids, mainly sugar) 40-85 °C (depending on pH and degree of methoxylation) 3.2 – 3.3 No Yes Pectin, Dextrose Jams/Jellies Pectin, Bakery Fillings

Product Links:
Amidated LM Pectin
LM Pectin
NH Pectin
Rapid Set HM Pectin
Slow Set HM Pectin

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5 Comments.

  • […] Pectin Usage Chart […]

  • i am making fig jam and have rapid set high methoxyl pectin. how much should i use for 4 cups of figs

    • You can use roughly 4% to the total weight of the fruit in your recipe. We’d love to give you a more exact amount but we don’t know the exact contents of your recipe

  • Hello,
    There are some discrepancies between the info listed here in the chart vs. on your pectin packaging. For example, LM pectin:
    Here in the chart——on the packaging
    10-30mg calcium—–30-50mg calcium/g pectin
    pH 2.8-6.5 ————pH 2.8-3.5
    thermoreversible—–thermoirreversible
    Which instruction shall we follow?
    Thank you
    Wen

    • We are currently updating the bags to reflect the change you mentioned. For the correct information please consult the blog post you referred to. Thanks!

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