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The manufacturer was experimenting with low methoxyl pectin (LMP) and amidated low (ALMP) methoxyl pectin to...

The manufacturer was experimenting with low methoxyl pectin (LMP) and
amidated low (ALMP) methoxyl pectin to produce low sugar jam. They found
that the amount of calcium needed was different for both LMP and ALMP. How
do you explain this to the manufacturer?

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Answer #1

Low-methoxyl pectins (LMP) are pectic substances which are derived from fruits are as regular pectins.Amidated low methoxyl pectin is a modified form of pectin which was extracted from the peels of citrus fruits.The amount of calcium needed was different for both LMP and ALMP. For both, Dicalcium phosphate salt is used.The salt is mixed with water at the rate of 1/4 teaspoon dicalcium phosphate per 1/4 cup water.The amount of calcium solution needed will vary with hardness of water.The salt does not readly mix with water,so before measuring, mix the solution thoroughly and measure amount needed while liquid is cloudy. The same method should be exercised for ALMP, as the difference was only 4% of calcium was required to do so.

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