HTG Highlight - Marshmallow

High Methoxyl Pectin

HM pectin can be divided into rapid set, medium rapid set and slow set pectin depending on setting time and temperature. This group of pectin products are capable of forming gels in aqueous systems with high contents of soluble solids and low pH values. Gels made with HM pectin have a firm and short structure and are clear with good flavour release and are not heat reversible. HM pectins are also standardized with respect to SAG grade, gel strength, setting temperature, viscosity and protein stability depending on final application.

Low Methoxyl Pectin

LM pectin forms a spreadable, shear reversible gel in the presence of calcium in systems with low solids content and a wide pH range. Amidated low methoxyl pectin is obtained from HM pectin when ammonia is used in the

de-esterification process.

APPLICATION:

Baked Goods

Beverages

Confection

Desserts

Fruit Preparations

Jam and Jelly

Toppings

TYPES:

Rapid Set • Medium Set Slow Set • Extra Slow Set

Buffered • Conventional

Amidated

Harold T. Griffin Inc. has been a supplier of quality food ingredients for over

50 years and offers product solutions in many areas:

Cheeses

Meats

Flavours
Fruits/Vegetables

Capsicums

Confections

Hydrocolloids

Custom Blending

For a complete product listing please visit our website at www.htgriffin.com

Pectin

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HTG HIGHLIGHT

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Pectin is a natural product that can be found in the cell walls of edible plant material and has long been used for its gel formation, thickening and stabilizing properties. The amount of pectin produced differs between each type of fruit or vegetable; with lime, lemon, orange and apple having the greatest yield.

Pectin is classified according to the degree of methoxylation (or DM) with high methoxyl pectin (HM pectin) having a DM greater than 50 and low methoxyl pectin (LM pectin) with a DM less than 50.