The perfect pairing of Low Methoxyl (LM) Pectin and Locust Bean Gum (LBG) for stable, elastic gels, low-sugar jams, and dairy desserts. Includes 8 oz of each hydrocolloid.

Kit Benefits

• Synergistic Gelling: LM Pectin + LBG create smooth, elastic gels with improved stability

• Low-Sugar Friendly: LM Pectin sets with calcium, not sugar — ideal for reduced-sugar jams

• Convenient 2-Pack: Includes 8 oz LM Pectin + 8 oz Locust Bean Gum

• Plant-Based: Vegan, gluten-free, non-GMO, Kosher (K)

• Professional Applications: Widely used in jams, jellies, yogurt, and dairy desserts

What This Kit Does

• LM Pectin forms gels with calcium ions, even in low- or no-sugar formulations

• Locust Bean Gum (LBG) enhances elasticity, mouthfeel, and freeze–thaw stability

• Together: They form creamy, elastic gels with reduced syneresis — perfect for dairy and fruit systems

Popular Uses

• Low-Sugar Jams & Jellies: Stable gel with great fruit texture

• Fruit Preparations: Yogurt fruit bases and fruit fillings

• Dairy Applications: Custards, puddings, panna cotta

• Frozen Desserts: Improves texture and prevents ice crystals

• Confectionery: Fruit gels and chewy candies

How to Use

• General Dosage:

  • LM Pectin: 0.3%–1.0% by weight

  • LBG: 0.1%–0.5% by weight

• Method:

  1. Blend powders with sugar for dispersion

  2. Add to liquid with agitation

  3. Heat to hydrate fully (85–90 °C for LBG)

  4. Activate LM Pectin gelation with calcium salts

Pro Tips

• Use calcium salts (like calcium lactate) to trigger LM Pectin gelation

• LBG improves elasticity and prevents gels from becoming brittle

• Perfect for reduced-sugar recipes that would fail with HM Pectin

• Great for yogurt prep — stable gels under acidic conditions

Storage & Shelf Life

• Store sealed, cool, and dry

• Shelf life: 2 years

Why Cape Crystal Kits?

• Hand-selected hydrocolloid pairs for culinary synergy

• Professional-grade, food-safe, vegan, non-GMO ingredients

• Trusted by chefs, R&D labs, and artisan food producers

Frequently Asked Questions

Q: Why combine LM Pectin and Locust Bean Gum?
A: They work synergistically to form elastic, stable gels with low syneresis — especially useful in low-sugar and dairy applications.

Q: Can I use this kit for low-sugar jams?
A: Yes — LM Pectin gels with calcium, not sugar, making it ideal for low-sugar or sugar-free fruit spreads.

Q: Do I need calcium to set LM Pectin?
A: Yes. LM Pectin requires calcium (commonly calcium lactate or calcium chloride) to gel.

Q: How much should I use?
A: LM Pectin is typically used at 0.3%–1.0% and LBG at 0.1%–0.5% of recipe weight.

Q: Are these ingredients vegan and gluten-free?
A: Yes — both LM Pectin and Locust Bean Gum are plant-based, vegan, gluten-free, non-GMO, and Kosher certified.

Customer Reviews

⭐️⭐️⭐️⭐️⭐️ “My reduced-sugar jam set beautifully with this kit — great texture.”
⭐️⭐️⭐️⭐️⭐️ “Perfect combo for creamy panna cotta — smooth and stable.”

Call to Action

Get the perfect gel every time with the Cape Crystal Brands LM Pectin + Locust Bean Gum Kit (2 × 8 oz) — trusted by chefs and innovators.