1. Chemistry, Functionality, & Applications
Pectin
Chemistry, Functionality, & Applications
Developed by, and in
fond memory of--
Andrew C. Hoefler

2. Types of Pectin High Methoxyl (HM) or High Ester
Low Methoxyl Conventional (LMC) or Low Ester Conventional
Low Methoxyl Amidated (LMA) or Low Ester Amidated

3. ~500 repeating units /molecule
Alpha (1- 4) linked D-polygalacturonic acid H OH
COOH
COOH o o o o OH H OH H o OH H o o H
COOCH3 OH H OH
(-OCOCH3)
~500 repeating units /molecule

4. High Ester (HM) Pectin With a D.E. of 60% HO HO O OH HOOC OH H COOC OH3 OH OH
H COOC 3 3
H COOC OH
HOOC HO HO HO

5. Pectin Functional Groups
 - D - GALACTURONIC ACID
COOH OH HO O
 - D - GALACTURONIC ACID - METHYL ESTER OH HO O
COOCH3
 - D - GALACTURON - AMIDE OH O HO
CONH2

6. Gelation of Pectin: 2 ways
Ability to Gel
with Ca++
Ability to Gel
at low pH
and high Solids
% DE of Pectin

7. HM Pectin - Conditions for Gelation
pH = 3.5 or Lower
(Range = 1.0 to 3.5)
Soluble Solids = 55% or Higher
(Range = 55% to 85%)
Calcium is not normally a factor

8. HM Pectin Gelation Mechanism
H-bonding
sites

9. LM Pectin - Conditions for Gelation
pH = 1.0 to 7.0 or Higher
(pH affects Texture)
Soluble Solids = 0% to 85%
(S.S. affects Ca++ required)
Calcium = REQUIRED!!!

10. LM Pectin Gelation Mechanism

11. Calcium Alginate Gel Structure

12. Gel Strength Versus PPM Calcium
(The Calcium Response Curve)

13. LMC Pectin - Calcium Reactivity
D.E.
D.F.A.
Ca++ Reactivity
Ca++ required at 30% S.S.
31  4
69  4
High
25 mg/gm
40  4
60  4
Medium
50 mg/gm
49  4
51  4
Low
100 mg/gm

14. LMA Pectin Calcium Reactivity

15. Gel Strength vs: Ca+ Reactivity
As Ca++ Reactivity goes up, Ca++ Curve Shifts towards the origin.
(the pectin requires less calcium to get the job done) GOOD NEWS
As Ca++ Reactivity goes up, Ca++ Bandwidth decreases
you must be more accurate about amount of calcium is in your product - BAD NEWS

16. Soluble Solids Versus Ca++ Required
(40 DE)

17. Soluble Solids Versus Ca++ Required
300
100
500
700

18. Gel Strength versus Soluble Solids Is a Trade-Off
As Brix goes up, Ca++ Curve Shifts towards the origin.
IE, the pectin needs less calcium = GOOD NEWS
As Brix goes up, Ca++ Bandwidth decreases = BAD NEWS

19. Factors Which Shift the Calcium Response Curve and Affect the Calcium Bandwidth
Ca++ React. of the Pectin
Brix (Sol. Solids)
Ionic Strength
Shifts towards origin
Shifts away from origin

20. Suggested Pectin Types at Various Soluble Solids
Solids Range
LMC Type
LMA Type
0 to 45%
DE ~ 30%
DE/DA ~ 30%/20%
45 to 70%
DE ~ 40%
DE/DA ~ 32%/17%
55 to 85%
DE ~ 50%
DE/DA ~ 37%/13%

21. Making Pectin Solutions
The idea is to slightly separate the particles from
each other JUST BEFORE they hit the water.
Method Maximum % Pectin in Water
High Shear %
Hercules Eductor %
5/1 Sugar/Pectin Dry Blend 5%
Non-Solvent %

22. Making Pectin Solutions
The idea is to slightly separate the particles from
each other JUST BEFORE they hit the water.
Polymer Disperser Separates particles with AIR
5 / 1 with Sugar Separates particles with SUGAR
Non Solvents Separates particles with INERT media
High Shear Separates particles with Fast Moving WATER

23. OK NOT OK IN / OUT / GELLED
Three Possible States for Gelling Hydrocolloids
IN SOLUTION
(Dissolved, Hydrated) OK
NOT OK
GELLED
(Half in & Half out of Solution)
OUT OF SOLUTION
(precipitated, dried)

24. LM Pectin "Pregel" Too FAST a reaction between the LM pectin
and Calcium ions, resulting in a
non-homogeneous, “Applesauce-like” gel
MOST PROBABLE CAUSES:
1. Calcium containing ingredients added incorrectly to pectin (too fast or too conc’d)
2. Wrong pectin (too calcium sensitive)
3. Ionic Strength of System Too Low

25. The Ideal Order of Addition
For LM Pectin Based Products

26. Comparison of Functional Properties
PROPERTY HM LMC LMA
Response to Gel is broken Generally shear Shear reversible at
mechanical does not re-knit reversible at pH > 3.5, not
shear syneresis occurs all pH's reversible < 3.5
Setting Temp. Can be varied usually usually
of Gel from 35 to 90oC 40 to 100+oC 30 to 70oC
Thermal Generally No Yes Remelt temps Yes Remelt temps
reversibility can be up to 150oC usually below 75oC
of Gel

27. Comparison of Functional Properties
PROPERTY HM LMC LMA
Texture of Gel Jello-like, rigid Preserve-like, Jello-like or
at pH values of gel (will hold a spreadable, some HM-like, but
3.5 or lower cut surface ) degree of gel more rubbery
structure (will hold a cut
surface )
Texture of Gel Will not gel Preserve-like, Preserve-like,
at pH values of Will provide spreadable, spreadable,
3.5 or higher some viscosity thixotropic, thixotropic,
(will not hold (will not hold
a cut surface) a cut surface)

28. PECTIN FOOD APPLICATIONS

29. Three varieties of fruit preserves: strawberry, quince, and red plum
Traditional Jams, Jellies, & Preserves (65% S.S.)
% HM Pectin
Rapid Set (72 DE)
Slow Set (64 DE)
Extra Slow Set (60 DE)
Three varieties of fruit preserves: strawberry, quince, and red plum

30. Jams, Jellies, Preserves, & Conserves
Low / Reduced Calorie
Jams, Jellies, Preserves, & Conserves
% LMA and / or LMC
Match the calcium reactivity to the soluble solids

31. Bakery Jellies (55% - 78% S.S.)
Must be Pumpable & Resist Melting
% LMC (popular in Europe)
% HM Medium Rapid Set (traditional for USA)

32. Confectionery Products (80% S.S.)
FRUIT FLAVORED:
% HM Extra Slow Set
NEUTRAL FLAVORED:
% Buffered LMA Pectin

33. Tomato Based Products (10 - 46%S.S.)
BBQ Sauce, Salsa, Pesto Sauce, et al
% LMC pectin, DE ~ 30%

34. Beverages (3 - 15% S.S.) Carbonated and Still
Low Calorie, Citrus, and Punch
% HM Pectin, sugar beet pectin

35. Low pH Milk Applications (Cultured & Directly Acidified)
Milk Based Foods with pH below 4.6
(The Isoelectric pH of Casein)
Requires a calcium reactive pectin

36. Casein Particles in Milk: pH 6.8
Net Negative Charge
- - +
- -
- -
- - + - -
- - - + -
- - + - -
- -
- - +
- -
- -
- - +
- - +
- -
- -
- -
- -
- -

37. Casein Particles in Milk: pH 4.6
Net Zero Charge Hydrophobic Surface
- -
+ +
+ +
+ +
- -
- -
- -
- -
+ +
- -
+ +
+ +
+ +
+ +
- -
- -
+ +
+ +
+ +
+ +
- -
- -
- -
- -
+ +
+ +
Clumps of Casein!!!
- -
- -

38. Casein Particles in Milk: pH 4.0
With Pectin

39. Pectin pKa Influences

40. Casein Particles in Milk: pH 4.0-
With Pectin - - - - - - - - - - - - - - - - - - - - -
- - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - -

41. Low pH Milk Applications (Cultured & Directly Acidified)
Yogurt Beverages HM
Yogurt / Juice Beverages HM
Milk / Juice Beverages HM
Yogurt LM
Buttermilk LM
Sour Cream LM
Milk Based Foods with pH below 4.6

42. Yogurt Fruit, Fruit Toppings, & Ice Cream Ripple (0 - 65% S.S.)
% LM Pectin
Calcium reactivity as required by the Soluble Solids of the Product

44. Yogurt Fruit Preparation
(0 - 65%S.S.)
The Function of the Pectin is:
Prevent Fruit Floatation (Yield Point, Gel)
The Gel must be "Pumpable" ( Shear Reversible)
Swiss style
Yogurt

45. FOB Yogurt Fruit Ca++ H2O Osmotic Difference = H2O & Ca++ Migrate !!
Yogurt Layer
soluble solids = 15%
Ca H2O
Fruit Layer
Soluble solids = 55%
Osmotic Difference = H2O & Ca++ Migrate !!

46. Gel Strength Versus PPM Calcium
(The Calcium Response Curve)

47. Fat Replacement (Many Applications)
All three types of pectin can be utilized