Low Methoxyl Pectin: A Versatile Ingredient in Food Industry Low methoxyl pectin or LM pectin is a modified form of pectin obtained from citrus fruits or apples. It differs from high methoxyl pectin in the lower level of esterification of the galacturonic acid residues. LM pectin has a degree of esterification below 50% while high methoxyl pectin has a level above 50%. Low methoxyl pectin is produced through a process of controlled de-esterification of high methoxyl pectin using alkali treatment. This changes the chemical properties of pectin making it capable of forming gels in the presence of acid and calcium ions. The degree of esterification and molecular weight can be controlled to obtain the desired textural properties in the final product. Get More Insights On Low Methoxyl Pectin https://hallbook.com.br/blogs/500637/Low-Methoxyl-Pectin-A-Natural-Gelling-Agent-for-Fruit-Preserves