FAQs

How does the presence of hard water (high calcium/magnesium content) impact LM Pectin functionality?

High calcium levels in hard water cause Low Methoxyl (LM) Pectin to hydrate poorly and undergo premature, uncontrolled gelation, leading to a chunky, non-homogeneous texture and severe syneresis.

Because LM pectin is extremely sensitive to divalent ions, using processing water with high hardness (>150ppm of Ca2+/Mg2+) acts as an unintended cross-linker during the heating phase. To counteract this, manufacturers must either use demineralized/RO water or incorporate a calcium chelating agent, such as sodium citrate or sodium hexametaphosphate, to temporarily sequester the ions until full hydration is complete.