Pectin

A gum that is the methylated ester of polygacturonic acid. It is obtained from citrus peels and apple pomace. The degree of methylation (DM) or esterification (DE) refers to the percentage of acid groups which are present as the methyl ester. Pectin is divided into two main groups: high methoxy (HM) pectin, having 50 percent or greater esterification, and low methoxy (LM) pectin, having less than 50 percent esterification. These pectins gel under different condition. The LM pectins are subdivided into low methoxy amidated pectin and low methoxy conventional pectin.