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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Comments (5)
April 28, 2020 4:40 pm
[…] Pectin Usage Chart […]
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
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
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
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!