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Meron's Pectin LMA

Name: Meron's Pectin LMA
Brand: MARINE HYDROCOLLOIDS

Price 2500.0 INR/ Kilograms

Get a Price/Quote

MOQ : 23 Kilograms

Meron's Pectin LMA Specification

Taste
Neutral

Structural Formula
Polygalacturonic acid backbone, partially amidated/methylated

Smell
Odorless or slight, characteristic

Melting Point
Decomposes

Water Solubility
Soluble in water

Molecular Formula
(C6H10O7)n

Appearance
Free flowing powder

Physical Form
Powder

Heavy Metal (%)
<0.001%

Shelf Life
24 months in original packaging

Solid Content
Approx. 95%

Solubility Tests
Forms colloidal solutions in water

Assay
Not less than 98%

CAS No
9000-69-5

Other Names
Low Methoxyl Amidated Pectin, LMA Pectin

Type
Hydrocolloid

Color
Off White to Light Beige

Purity
>99%

Application
Gelling agent for low sugar/low pH food products, dairy, bakery fillings, fruit preparations

Storage
Store in a cool, dry place in tightly sealed containers

Viscosity (1% solution)
10 - 50 mPas

Microbiological Standards
Complies with food additive regulations

pH (1% solution)
2.5 - 4.0

Particle Size
100% pass through 80 mesh

Loss on Drying (%)
10.0%

Degree of Amidation (%)
15-25%

Degree of Esterification (%)
20-34%

Meron's Pectin LMA Trade Information

Minimum Order Quantity
23 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
Carton Box

Meron's Pectin LMA About

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.

What Makes Merons Pectin LMA Unique?

Merons Pectin LMA stands out due to its low methoxyl amidated structure, allowing it to form gels in the presence of calcium ions even at low sugar and low pH. Its high purity (>99%) and compliance with food additive regulations ensure safety and versatility across a range of food applications, such as dairy-based and bakery preparations.

Benefits of Using Low Methoxyl Amidated Pectin

This type of pectin is highly valued for its ability to gel with less sugar and greater acid tolerance. It provides manufacturers with the flexibility to formulate reduced-sugar products, without compromising on texture or consistency. Additionally, its excellent solubility and free-flowing powder form enhance ease of use in industrial processes.

Storage and Longevity

To maintain its functional properties, Merons Pectin LMA should be stored in a cool, dry place in tightly sealed containers. With correct storage, it retains its effectiveness for up to 24 months, ensuring manufacturers benefit from an extended shelf life and product stability.

FAQ's of Meron's Pectin LMA:

Q: How should Merons Pectin LMA be stored for maximum shelf life?

A: Merons Pectin LMA should be stored in a cool, dry area, tightly sealed in its original packaging, to maintain its properties and ensure a shelf life of up to 24 months.

Q: What are the main applications of Merons Pectin LMA in food production?

A: This pectin is ideal as a gelling agent in low sugar, low pH food products such as dairy items, bakery fillings, and fruit preparations. Its unique properties make it particularly suitable for health-oriented and reduced-sugar recipes.

Q: When does Merons Pectin LMA form a gel, and what is required for the process?

A: Merons Pectin LMA gels in the presence of calcium ions, without needing high sugar concentrations. This characteristic is due to its low methoxyl amidated structure, making it effective for low sugar or low pH formulations.

Q: Where is Merons Pectin LMA manufactured and exported from?

A: This pectin is manufactured, supplied, and exported from India, ensuring adherence to international food additive standards and quality control protocols.

Q: What process is recommended for using Merons Pectin LMA in food products?

A: To use, dissolve Merons Pectin LMA in water, allowing it to form a colloidal solution. For optimal gelling, introduce calcium ions during preparation. The powder's excellent solubility ensures smooth dispersion and even texture in finished products.

Q: What benefits does Merons Pectin LMA offer over traditional high methoxyl pectin?

A: Unlike high methoxyl pectin, Merons Pectin LMA can gel with lower sugar content and at a wider range of pH values. This expands formulation possibilities for healthier, low-sugar food products without sacrificing desirable gel or texture.

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