HM (high *-hydroxy) refers to the esterification degree (DE) than
*0% of pectin, according to their types and functions
characteristic, and can be widely used in acid beverage, fruit
juice and solids are more than *5% of the high sugar jams and
jellies, gel candy, medical care, etc. LM pectins are composed of
less than *0% of esterified galacturonic acid units. DE typically
ranges from *0% to *8%. according to its product types and
features, are widely used in low-sugar jam, dairy products, baked
goods, mirror pectin and yogurt fruit companion, etc.
