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Pectin Usage Chart

April 28, 2020Cole Whitney
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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

Click Here to see the Pectin episode and learn more!

Click Here to see the NH Pectin episode and learn more!

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Comments (5)

The Secret of Pectin

April 28, 2020 4:40 pm

[…] Pectin Usage Chart […]

paul

September 15, 2021 1:42 pm

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

Cole Whitney

September 15, 2021 4:44 pm

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

Wen

February 7, 2022 3:09 pm

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

Scott Guerin

February 7, 2022 4:13 pm

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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