常见问题
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Low Methoxyl Pectin vs. Low Acyl Gellan Gum: Which Is Better for Reduced-Sugar Jam?
Both can work in reduced-sugar systems, but they provide very different textures.
| Parameter | LM Pectin | LA Gellan Gum |
|---|---|---|
| Typical Dosage | 0.6–1.2% | 0.05–0.20% |
| Traditional Jam Texture | Excellent | Moderate |
| Heat Stability | Good | Excellent |
| Fruit Suspension | Moderate | Excellent |
LM Pectin provides the traditional homemade jam texture consumers recognize. LA Gellan Gum provides better heat stability and fruit suspension while requiring significantly lower dosage.
Key Takeaway: LM Pectin for authentic jam texture; LA Gellan for processing robustness.
Fig. Low acyl gellan gum in sugar reduced jam
