Pectin Origin

Hello Everyone!

I am trying to find a low methoxyl pectin for making vegan gummy candy. However, suppliers are offering me citric-based or apple-based. I think the origin is not relevant as long as it is low methoxyl but I am not sure, is there any difference or can the origin impact its functionality?

Thanks in advance!!!

Hi Carlam,

From what I understand, the degree of methoxylation is more important than the source. Also, you may want to look at amidated low methoxyl pectins for this application.

Will you be using starch molds for your process?

Hoping to hear from you!