FAQs

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.

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