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Meron's Pectin LM

Name: Meron's Pectin LM
Brand: MARINE HYDROCOLLOIDS

Price 1350.0 INR/ Kilograms

Get a Price/Quote

MOQ : 25 Kilograms

Meron's Pectin LM Specification

Taste
Neutral

Molecular Formula
(C6H8O6)n

Solubility Tests
Passes solubility in water

Physical Form
Powder

Solid Content
>90%

Heavy Metal (%)
0.001%

Assay
By drying: 85%

Smell
Odorless or nearly odorless

Appearance
Fine powder

Melting Point
Decomposes upon heating, no distinct melting point

Water Solubility
Soluble in water

Structural Formula
Polysaccharide structure consisting of -(14)-linked D-galacturonic acid units

Shelf Life
24 months

CAS No
9000-69-5

FEMA No
No data available

Other Names
Low Methoxyl Pectin, LM Pectin

Type
Low Methoxyl Pectin

Color
Off-white to light beige

Purity
>85%

Application
Jam, jelly, confectionery, dairy, fruit preparations, food stabilizer

Storage
Store in a cool, dry place away from light

EINECS Number
232-553-0

Function
Gelling agent, thickener, stabilizer

GMO Status
Non-GMO

Allergen Status
Allergen-free

Ash Content
10%

Microbial Limits
Meets food grade microbiological standards

pH (2% solution)
3.0 - 3.8

Sodium Content
7%

Degree of Esterification (DE)
<50%

Loss on Drying
12%

Calcium Sensitivity
Forms gels in presence of calcium ions

Packaging
25 kg fiber drums / bags

Meron's Pectin LM Trade Information

Minimum Order Quantity
25 Kilograms

FOB Port
Kochi

Payment Terms
Cash in Advance (CID)

Supply Ability
100 Kilograms Per Month

Delivery Time
2-3 Days

Sample Available
Yes

Packaging Details
Craft Bag

About Meron's Pectin LM

Usage/Application	Candies, Jams, Fruit Filling , MAshmellow, Fruit Crush, Cake Glaze, Pie filling
Packaging Type	25 kg kraft bag & Corrugated carton
Color	Colourless
Shelf Life	3 Years
Country of Origin	Made in India
Form	Powder
Brand Name	Meron

Pectin is a structural polysaccharide of the cell wall of plants, Commercial pectin is commonly extracted from apples and citrus fruits. Pectin is an important polysaccharide with applications in foods, Pharmaceuticals, and a number of other industries. Pectin can be used for numerous applications, mainly because it is a safe, non-toxic product with low production cost and high availability. Widely using in jams, fruit juices, desserts, dairy products, jellies, and more recently in lowcalorie foods as a fat and/or sugar replacer. Its importance in the food sector lies in its ability to form gel in the presence of calcium ions or a solute at low pH. pH, presence of other solutes, molecular size, degree of methoxylation, number and arrangement of side chains, and charge density on the molecule can influence the gelation of pectin. Meron offers two types of pectin HM Pectin & LM pectin.

Gelling and Thickening Power

Low Methoxyl Pectin delivers excellent gelling and thickening in foods, especially in the presence of calcium ions. Its low degree of esterification allows for gel formation without high sugar content, making it ideal for reduced-sugar or sugar-free recipes.

Safe, Pure & Food Grade

This pectin is manufactured under rigorous quality controls, ensuring all food-grade microbiological standards are met. With a purity over 85% and less than 0.001% heavy metals, Merons Pectin LM provides processors with a trustworthy, high-quality thickener.

Versatile Food Applications

Merons Pectin LM's unique properties make it suitable for jams, jellies, dairy desserts, fruit spreads, and confectionery. Its solubility in water combined with a neutral taste and odor ensures seamless integration into various food products.

FAQ's of Meron's Pectin LM:

Q: How does Merons Pectin LM form gels in food products?

A: Merons Pectin LM forms gels in the presence of calcium ions because of its low degree of esterification (DE<50%). Calcium ions create cross-links between pectin chains, resulting in stable gels even with low sugar content.

Q: What are the main benefits of using Low Methoxyl Pectin in food applications?

A: Low Methoxyl Pectin is beneficial for creating low-sugar or sugar-free jams, jellies, dairy desserts, and fruit preparations. Its calcium-activated gelling system allows for flexible formulation and improved texture without adding excess sugars.

Q: When should Merons Pectin LM be added during the food manufacturing process?

A: Merons Pectin LM should be dissolved in water and mixed thoroughly before adding calcium ions and other ingredients. This ensures the pectin is evenly distributed and enables optimal gelling when calcium is introduced.

Q: Where is Merons Pectin LM typically used?

A: Merons Pectin LM is commonly used by food manufacturers and exporters in India and globally in jams, jellies, fruit fillings, dairy desserts, and as a stabilizer in many processed foods.

Q: What is the recommended storage condition for Merons Pectin LM?

A: Store Merons Pectin LM in a cool, dry place away from light, preferably in its original 25 kg fiber drum or bag, to maintain its quality, solubility, and gelling capacity throughout its 24-month shelf life.

Q: How does the product's purity and allergen status benefit manufacturers?

A: With a purity greater than 85%, non-GMO status, and being allergen-free, Merons Pectin LM offers manufacturers safety, regulatory compliance, and consumer confidence in clean-label products.

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