FAQs

What factors determine the "SAG" rating of standard confectionery and jam pectins?

The SAG rating is a standardized measure of a pectin's gel-forming capacity under controlled laboratory conditions, indicating how many pounds of sugar 1 pound of pectin can turn into a standard gel.

For instance, a 150 USA SAG Pectin means 1 kg of this pectin can successfully jellify 150 kg of sugar under standard acid (pH 3.1) and soluble solids (65% Brix) conditions. The SAG rating is directly determined by the average molecular weight and polymer chain distribution of the extracted homogalacturonan. A higher SAG rating ensures lower usage dosages and more consistent gel textures across different manufacturing batches.