Results for tag: "High Methoxyl Pectin"

High methoxyl pectin (HMP) is a type of pectin classified by the degree of esterification of its galacturonic acid units and is an important hydrocolloid in the food ingredients market. High methoxyl pectin has an esterification degree above 50%, which differentiates it from low methoxyl pectin. It is widely used as a gelling agent, stabilizer, and thickener in various food products such as jams, jellies, marmalades, and bakery fillings. High methoxyl pectin requires sugar and an acidic pH to form gels, making it particularly suitable for sweet applications. HMP's performance characteristics are influenced by the source of the pectin, typically derived from citrus peels or apple pomace, and the conditions of its extraction. The versatility of HMP makes it a crucial component in the development of texture and stability in food products, playing a fundamental role in the fabrication of fruit-based preparations and confectionery goods. Its usage is tied to consumer trends that favor plant-based and clean-label ingredients. Several key players operate in the high methoxyl pectin market, providing a range of products tailored to the specific needs of the food industry. These include CP Kelco, a global leader in the production of nature-based ingredient solutions; Herbstreith & Fox, a specialist in pectin for the food and pharmaceutical industries; Cargill Show Less Read more