Overview

HM Pectin refers to a high degree of methylesterification pectin. Pectin is a polysaccharide naturally present in plants, primarily in fruits. It is used in the food industry as a thickener, stabilizer, and gelling agent. Pectin is often classified based on its degree of methylesterification, which corresponds to the degree of methylation of the carboxyl groups present in the pectin molecule. Methylation influences the gelling and textural properties of pectin. High methylesterification pectin, or HM pectin, has a high degree of methylation, which means it contains a larger number of methyl groups. HM pectin is commonly used in the food industry to form gels, particularly in the preparation of jams, jellies, and fruit pastes. It can also be used as a thickener in dairy products, desserts, sauces, and beverages to provide consistency and improve texture.