Amidated Pectin is the low-methoxyl pectin that results when some
of the methoxyl groups are transformed into amide groups during
deesterification with ammonia. these pectins function best in appli-
cations between 30 and 65% soluble solids content and ph 3.0–4.5.
they usually require no more calcium ions than are already present
in the fruit to obtain gelation. the gels formed are heat reversible.
below ph 3.5, the gels are rigid and rubbery; above ph 3.5, the gels
are spreadable. applications include flans and tart glazing. see
pectin.
