Peter Greweling, Culinary Institute of America

Low-Methoxyl (LM) Pectin

Appears in
top 1000Chocolates and Confections: Formula, Theory, and Technique for the Artisan Confectioner
Chocolates and Confections

By Peter Greweling and Culinary Institute of America

Published 2007

  • About
Chemically modified pectin that does not require a high sugar content in order to form a gel. LM pectin requires the presence of calcium in order to gel.

© 2007 All rights reserved. Published by Wiley.