{"id":374,"date":"2026-03-28T10:51:04","date_gmt":"2026-03-28T15:51:04","guid":{"rendered":"https:\/\/tehnologam.com\/en\/?p=374\/"},"modified":"2026-03-28T10:51:04","modified_gmt":"2026-03-28T15:51:04","slug":"pectin-aglupectin-la-sx120-specification-silvateam","status":"publish","type":"post","link":"https:\/\/tehnologam.com\/en\/pectin-aglupectin-la-sx120-specification-silvateam\/","title":{"rendered":"Pectin Aglupectin LA-SX120 Specification (Silvateam)"},"content":{"rendered":"<p><strong>Aglupectin LA-SX120<\/strong> is a low-methoxyl amidated <a href=\"\/key-words\/pectin\/\">pectin<\/a> (E440ii) extracted from citrus peel. It is manufactured by Silvateam Food Ingredients S.r.l., Italy. Unlike high-methoxyl pectins, this grade gels in the presence of calcium ions rather than requiring high sugar concentrations, making it suitable for low-sugar and sugar-free products.<\/p>\n<h2>Product details<\/h2>\n<ul>\n<li><strong>Composition:<\/strong> low-methoxyl amidated pectin (E440ii), dextrose<\/li>\n<li><strong>Country of origin:<\/strong> Italy<\/li>\n<\/ul>\n<h2>Applications and dosage<\/h2>\n<ul>\n<li><strong>Fruit preparations for yogurt<\/strong> (45\u201365% total solids): 0.3\u20130.7%<\/li>\n<li><strong>Jams and jellies<\/strong> (40\u201365% total solids): 0.5\u20131.0%<\/li>\n<\/ul>\n<h2>Instructions for use<\/h2>\n<p>It is recommended to dissolve Aglupectin LA-SX120 in hot water under constant stirring before adding to the final food solution. As a low-methoxyl amidated pectin, it forms thermoreversible gels \u2014 meaning the gel can be melted by reheating and will re-set upon cooling. This property is particularly valuable in yogurt fruit preparations, where the filling may undergo pasteurization after gelling.<\/p>\n<h2>Technological advantages<\/h2>\n<p>Low-methoxyl amidated pectins like Aglupectin LA-SX120 offer several advantages over high-methoxyl types: they gel at lower sugar concentrations, produce smoother and more elastic gels, and allow reformulation toward reduced-calorie products. The amidation process further improves calcium sensitivity and gel texture, making this pectin grade versatile for dairy, confectionery, and bakery applications.<\/p>\n<p>For information on other pectin products from Silvateam, see related articles below.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Aglupectin LA-SX120 is a low-methoxyl amidated pectin (E440ii) extracted from citrus peel. It is manufactured by Silvateam Food Ingredients S.r.l., Italy. Unlike high-methoxyl pectins, this grade gels in the presence of calcium ions rather than requiring high sugar concentrations, making it suitable for low-sugar and sugar-free products. Product details Composition: low-methoxyl amidated pectin (E440ii), dextrose&hellip;&nbsp;<a href=\"https:\/\/tehnologam.com\/en\/pectin-aglupectin-la-sx120-specification-silvateam\/\" rel=\"bookmark\">Read More &raquo;<span class=\"screen-reader-text\">Pectin Aglupectin LA-SX120 Specification (Silvateam)<\/span><\/a><\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"neve_meta_sidebar":"","neve_meta_container":"","neve_meta_enable_content_width":"off","neve_meta_content_width":70,"neve_meta_title_alignment":"","neve_meta_author_avatar":"","neve_post_elements_order":"","neve_meta_disable_header":"","neve_meta_disable_footer":"","neve_meta_disable_title":"","footnotes":""},"categories":[26],"tags":[164,28,187],"class_list":["post-374","post","type-post","status-publish","format-standard","hentry","category-handbook","tag-pectin","tag-raw-materials","tag-specification"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v28.4 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Aglupectin LA-SX120 Pectin Specification - Silvateam<\/title>\n<meta name=\"description\" content=\"Aglupectin LA-SX120 is a low-methoxyl amidated pectin by Silvateam for yogurt fruit preparations and jams. 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