Low methoxyl pectin refers to pectin with a degree of esterification of less than 50%. It is derived from the dried inner cell wall of citrus and apple pomace. Low methoxyl pectin gels in the presence of acids, sugars, and minerals through a process called amide-ion induced gelation. It has various applications in the food industry such as being used as a gelling agent in jelly, jam and baked goods or as a thickening agent and stabilizer in products like yogurt. The global low methoxyl pectin market is anticipated to witness significant growth owing to its multifunctional properties and increasing demand from food processing industries and health supplement sectors.
Market Dynamics:
The global low methoxyl pectin market is driven by increasing health consciousness among consumers and growing demand for processed and convenience food products. Low methoxyl pectin acts as an emulsifier, stabilizer, and texturizer in various food formulations and helps reduce sugar content as it can form gels with less sugars. This widespread application of low methoxyl pectin in food processing is expected to propel the market growth. However, high production costs and availability of substitute gelling agents may restrain the market growth to a certain extent. On the other hand, rising demand for low methoxyl pectin from pharmaceuticals and personal care industries offer lucrative opportunities for market players.
Key Features of the Study:
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