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!